Romantic Filet Mignon Garlic Herb (Print)
Tender filet mignon paired with a flavorful garlic herb butter spread for an elegant dinner experience.
# What You Need:
→ For the Filet Mignon
01 - 2 filet mignon steaks, 6 oz each, 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, minced
07 - 1 teaspoon fresh parsley, finely chopped
08 - 1 teaspoon fresh chives, finely chopped
09 - ½ teaspoon fresh thyme leaves
10 - ¼ teaspoon lemon zest
11 - Pinch of salt
# How to Make:
01 - Combine softened butter with minced garlic, chopped parsley, chives, thyme leaves, lemon zest, and a pinch of salt in a small bowl. Mix thoroughly until all ingredients are evenly distributed. Shape the mixture into a log using parchment paper and refrigerate until firm, approximately 30 minutes.
02 - Remove filet mignon steaks from refrigeration 30 minutes prior to cooking to reach room temperature. Pat both sides dry with paper towels to remove excess moisture. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Heat olive oil in a heavy cast iron skillet over medium-high heat until the oil begins to smoke slightly, indicating proper temperature for searing.
04 - Place seasoned steaks in the hot skillet. Sear for 3 to 4 minutes on the first side until a deep brown crust forms. Flip using tongs and sear the second side for an additional 3 to 4 minutes for medium-rare doneness. Use tongs to hold steaks vertically and sear the fat edges for 30 seconds to 1 minute.
05 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Allow the meat to rest for 5 minutes to let juices redistribute throughout the steak.
06 - Remove the chilled garlic herb butter from the refrigerator and slice into rounds. Place a generous pat of butter on each hot steak, allowing it to melt over the meat. Serve immediately.
# Expert Advice:
01 -
- The contrast between the perfectly seared crust and that tender, buttery center is absolutely worth every minute of preparation
- This recipe strikes that perfect balance between impressive enough for company but simple enough for a quiet Friday night at home
02 -
- Room temperature meat cooks more evenly and develops better seasoning penetration than cold straight from the fridge
- The resting period is absolutely critical, cutting into the steak immediately will let all those precious juices escape onto your plate
03 -
- Invest in an instant read thermometer to nail your preferred doneness every single time
- Make double the herb butter and freeze the extra log for future impromptu date nights