Filet Mignon Garlic Butter (Printable Recipe Version)
Tender filet mignon and flavorful herbed butter come together for a meal that feels extra special.
# Ingredients You’ll Need:
→ Beef
01 -
2 to 4 beef filet steaks, each about 225g and roughly 4cm thick
→ Seasoning Essentials
02 -
Plenty of freshly chopped parsley, use as much as you want
03 -
Some black pepper, freshly cracked to taste
04 -
2 teaspoons of kosher salt
05 -
3 tablespoons of butter
06 -
2 tablespoons olive oil
→ Garlic Herb Butter
07 -
2 teaspoons rosemary, fresh and finely chopped
08 -
120g butter, super soft
09 -
2 garlic cloves, chopped up tiny
10 -
1 tablespoon fresh thyme, just the leaves
# Steps to Make It:
01 -
Once the steaks are out of the oven, let 'em rest for a bit. Pile on dollops of that herb butter and toss on some parsley to finish.
02 -
Grab your soft butter and stir in the thyme, rosemary, and garlic until the whole mix looks even and speckled with herbs.
03 -
Slide the pan and steaks into the hot oven. Roast them for about 7 to 8 minutes, or longer if you want them done more. Stick in a meat thermometer if you’ve got one: Rare is 49–52°C, medium rare is 54–57°C, medium is 60–63°C, almost well is 65–68°C, and well done is 71–74°C.
04 -
Heat up a cast iron or any oven-safe pan really hot. Toss in olive oil and butter. After the butter's melted, put in the steaks. Brown them for 2 minutes on each side till they've got a nice crust.
05 -
Warm your oven up to 200°C using regular top and bottom heat.
06 -
Get the steaks out of the fridge half an hour ahead to let them warm up a bit. Give both sides a good shake of salt and pepper.
# Extra Information:
01 -
For top results, use a meat thermometer to get doneness right. Let your steaks chill for five minutes after cooking so the juicy bits stay in.