Romantic Filet Mignon with Garlic Herb Butter (Printable)
Tender filet mignon finished with rich, aromatic garlic herb butter—an elegant main course for intimate dining.
# What You'll Need:
→ Filet Mignon
01 - 2 filet mignon steaks, 6 oz each, about 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ 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 the softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, and a pinch of salt. Mix thoroughly. Shape into a log using plastic wrap and refrigerate until firm, approximately 10 minutes.
02 - Preheat your oven to 400 degrees Fahrenheit.
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 to 3 minutes per side, forming a golden-brown crust.
05 - Transfer the skillet to the preheated oven. Roast for 4 to 6 minutes for medium-rare, or to your preferred doneness. Use a meat thermometer for accuracy: 130 to 135 degrees Fahrenheit 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 compound butter creates this incredible sauce that forms automatically as it melts over the hot steak no extra work needed.
- Its actually way simpler than it looks and will make anyone think youve been secretly training as a professional chef.
02 -
- Never ever cut into the steak to check doneness that precious juice will escape and leave you with a dry disappointment.
- Room temperature steaks cook more evenly I learned this the hard way when I once cooked them straight from the fridge and ended up with an overcooked exterior and cold center.
03 -
- Make extra compound butter and keep it in your freezer wrapped in parchment paper its amazing on everything from grilled chicken to morning toast.
- Let your cast iron skillet heat up for at least 5 minutes before adding the steaks patience here creates that restaurant-quality crust that seals in all the juices.