Filet Mignon Garlic Butter (Printable Recipe Version)
Moist filet mignon and flavorful herby butter make every bite something special.
# Ingredients You’ll Need:
→ Meat
01 -
2–4 beef tenderloin steaks, about 225 g each, around 4 cm thick
→ Basic Seasoning
02 -
Chopped fresh parsley, as much as you like
03 -
Freshly cracked black pepper to taste
04 -
2 teaspoons kosher salt
05 -
3 tablespoons butter
06 -
2 tablespoons olive oil
→ Garlic Herb Butter
07 -
2 cloves garlic, chopped up
08 -
1 tablespoon fresh thyme leaves
09 -
2 teaspoons fresh rosemary, minced
10 -
120 g softened butter
# Steps to Make It:
01 -
Take the steaks out of the oven and let them hang out for a short bit. Spread some of your herby butter on each and sprinkle with chopped parsley.
02 -
Stir together the room-temp butter with rosemary, thyme, and garlic. Keep mixing until you can't see any big clumps of herbs.
03 -
Pop your skillet with the steaks into the oven. Depending how you want them done, go for 7–8 minutes. A meat thermometer helps: Rare hits 49–52°C, Medium Rare 54–57°C, Medium 60–63°C, Medium Well 65–68°C, Well Done 71–74°C.
04 -
Heat up a cast iron or oven-safe pan till it's really hot. Toss in butter and oil. When the butter melts, lay in your steaks. Give them a good sear for about 2 minutes on each side for that golden crust.
05 -
Set your oven to 200°C top and bottom heat to get it ready.
06 -
Take the steaks out of the fridge at least 30 minutes ahead to let them warm up. Season both sides well with salt and pepper.
# Extra Information:
01 -
If you want spot-on doneness, grab a meat thermometer. After cooking, let the steak rest five minutes so the juices settle.