Classic Filet Mignon with Garlic Herb Butter

Ingredients:

• 2 filet mignon steaks (1.5-2 inches thick)
• Salt and freshly ground black pepper
• 2 tbsp olive oil (or your preferred cooking oil)
• 4 tbsp garlic herb butter (store-bought or homemade)

For the Garlic Herb Butter:

• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves (or rosemary)
• ½ tsp lemon zest (optional for a fresh kick)
• Pinch of salt

Instructions:

1. Make the Garlic Herb Butter
   In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon zest (if using), and a pinch of salt. Mix well and set aside. You can prepare this in advance and store it in the fridge for up to a week.

2. Season the Filets
   Pat the filet mignons dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

3. Sear the Steaks
   Preheat your oven to 400°F. Heat a heavy skillet (preferably cast iron) over medium-high heat and add the olive oil. Once the oil shimmers, carefully add the filet mignons to the pan. Sear for about 2-3 minutes per side, until a deep brown crust forms.

4. Finish in the Oven
   Once seared, transfer the skillet to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer depending on your preferred doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).

5. Rest the Steaks
   Remove the filets from the oven and transfer them to a cutting board. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak.

6. Top with Garlic Herb Butter
   While the steaks rest, top each filet with a tablespoon of garlic herb butter. The heat from the steak will melt the butter, creating a flavorful topping.

7. Serve
   Serve your filet mignon with creamy mashed potatoes and steamed green beans for a classic steakhouse meal. Enjoy!