Filet Mignon with Garlic Herb Butter (Printable)
Succulent filet mignon finished with rich garlic herb butter. An elegant, restaurant-quality main course for two.
# What You'll Need:
→ For the Filet Mignon
01 - 2 filet mignon steaks (6 oz each), approximately 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, finely minced
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - 0.5 teaspoon fresh rosemary, finely chopped
10 - 0.5 teaspoon lemon zest
11 - Pinch of salt
# How-To Steps:
01 - In a small bowl, combine softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, and a pinch of salt. Mix thoroughly until well incorporated. Shape into a log using plastic wrap and refrigerate until firm, approximately 10 minutes.
02 - Preheat your oven to 400°F.
03 - Pat the filet mignon steaks dry with paper towels. Rub with olive oil and season generously with salt and black pepper on all sides.
04 - Heat a heavy ovenproof skillet over high heat until very hot. Sear the steaks for 2-3 minutes per side, forming a golden-brown crust.
05 - Transfer the skillet to the preheated oven. Roast for 4-6 minutes for medium-rare, or to your preferred doneness. Use a meat thermometer for accuracy: 130-135°F for medium-rare.
06 - Remove the steaks from the oven and transfer to plates. Immediately top each steak with a generous slice of garlic herb butter. Rest for 5 minutes before serving.
# Expert Advice:
01 -
- The garlic herb butter melts into every fiber of the steak, creating pockets of flavor that will make you close your eyes with each bite.
- Its actually simpler than it looks, letting you create restaurant-quality romance without the hefty check at the end.
02 -
- After countless overcooked steaks, I discovered that removing the filets about 5 degrees before your target temperature is crucial, as they continue cooking during rest time.
- The butter log can be made days in advance and kept refrigerated, which actually improves the flavor and makes this fancy meal surprisingly weeknight-friendly.
03 -
- After countless experiments, I discovered that letting the steaks sit at room temperature for 30-45 minutes before cooking makes all the difference in achieving an evenly cooked center.
- Reserve a small spoonful of the herb butter to add to any pan juices, creating an impromptu sauce that you can drizzle over the rested steaks just before serving.