Ingredients
For the Filet Mignon
2 filet mignon steaks (6-8 oz each, about 1 1/2-2 inches thick)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
For the Garlic Herb Butter
4 tbsp unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary or thyme, finely chopped
1/2 tsp lemon juice
Salt, to taste
Instructions
Prepare the Butter:
In a small bowl, mix softened butter, garlic, parsley, rosemary (or thyme), lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
Season the Steaks:
Pat steaks dry with paper towels. Season generously on both sides with salt and pepper.
Sear the Steaks:
Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat. Add steaks and sear for 4–5 minutes per side for medium-rare, or until desired doneness.
Finish with Butter:
During the last minute of cooking, top each steak with a generous spoonful of garlic herb butter and let it melt over the meat.
Rest & Serve:
Remove steaks from the pan and let rest for 5 minutes before serving. Spoon any extra melted butter from the pan over the steaks.
Notes
Cooking Tips
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Bring steaks to room temperature for 20–30 minutes before cooking for even doneness.
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Use a meat thermometer for precision: 130–135°F for medium-rare.
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Don’t overcrowd the pan—cook in batches if needed.
Variations
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Blue Cheese Butter: Replace herb butter with blue cheese butter for a bold flavor.
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Pan-to-Oven Method: After searing, finish steaks in a 400°F oven for thicker cuts.
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Keto-Friendly: Serve with roasted asparagus or cauliflower mash.
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Herb Swap: Try chives, tarragon, or oregano for a different herb profile.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 0g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 160mg