Description
A recipe for pan-seared Filet Mignon steaks topped with homemade garlic herb compound butter, resulting in a rich, tender steak with a flavorful crust.
Ingredients
Scale
- 2 (6-8 ounce) Filet Mignon steaks, about 1.5 inches thick
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 tablespoon high-heat oil (like canola or grapeseed)
- 4 tablespoons unsalted butter, softened (for compound butter)
- 2 cloves garlic, minced (for compound butter)
- 1 tablespoon fresh parsley, finely chopped (for compound butter)
- 1 teaspoon fresh thyme leaves (for compound butter)
- 1/2 teaspoon fresh rosemary, finely chopped (for compound butter)
- 1/4 teaspoon salt (for compound butter)
- 2 tablespoons unsalted butter (for basting)
Instructions
- Prepare the Garlic Herb Butter: In a small bowl, combine the 4 tablespoons softened butter, minced garlic, parsley, thyme, rosemary, and 1/4 teaspoon salt. Mix well until fully incorporated. Place the mixture onto plastic wrap or parchment paper, roll it into a log shape, and chill in the refrigerator until firm, about 30 minutes.
- Prepare the Steaks: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature. Pat the steaks completely dry with paper towels. Season both sides generously with coarse salt and pepper.
- Sear the Steaks: Heat the high-heat oil in a heavy, oven-safe skillet (cast iron is best) over medium-high heat until the oil shimmers. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes without moving them to develop a deep brown crust.
- Flip and Baste: Flip the steaks. Reduce the heat to medium. Add the 2 tablespoons of fresh butter to the skillet. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melting butter over the top of the steaks for 1-2 minutes.
- Finish Cooking: For medium-rare (130-135°F), continue cooking, flipping every minute or two, until the desired internal temperature is reached. Use a meat thermometer inserted into the thickest part of the steak.
- Add Compound Butter: Remove the skillet from the heat. Place a thick slice (about 1/2 inch thick) of the chilled Garlic Herb Butter on top of each steak. Let the steak rest in the pan for 2 minutes as the butter melts over it.
- Rest the Steaks: Transfer the steaks to a cutting board. Tent loosely with foil and let them rest for 5 to 10 minutes before serving. This allows the juices to redistribute.
Notes
- For rare, aim for 125°F; for medium, aim for 135-140°F. Adjust cooking time based on your desired doneness.
- If your steaks are thicker than 1.5 inches, you may need to finish them in a preheated 400°F oven after searing.
- Asparagus or creamy mashed potatoes pair well with this dish.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dinner
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 550
- Sugar: 0.5
- Sodium: 750
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 18
- Trans Fat: 0.5
- Carbohydrates: 1
- Fiber: 0.2
- Protein: 45
- Cholesterol: 180