Romantic Filet Mignon with Garlic Herb Butter (Print Version)
Luxurious filet mignon topped with rich garlic herb butter. A sophisticated, elegant main course for two, ready in 25 minutes.
# 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 softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, and salt. Mix thoroughly until well incorporated. Shape mixture into a log using plastic wrap and refrigerate for 10 minutes until firm.
02 - Preheat your oven to 400°F.
03 - Pat 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 2-3 minutes per side until a golden-brown crust forms.
05 - Transfer the skillet to the preheated oven and roast for 4-6 minutes for medium-rare, or until your preferred doneness is reached. Use a meat thermometer for accuracy: 130-135°F for medium-rare.
06 - Remove steaks from oven and transfer to plates. Immediately top each steak with a generous slice of garlic herb butter. Allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The garlic herb butter slowly melts into every fiber of the meat, creating pockets of flavor that make you close your eyes with each bite.
- This method gives you steakhouse quality without the steakhouse price tag, and somehow tastes even better when youre wearing comfortable pants instead of dress clothes.
02 -
- Never skip the resting period after cooking, as I learned when I once cut in too early and watched all those precious juices flood my plate instead of staying in the meat.
- A really cold steak going into a hot pan will cook unevenly, so that 30-minute rest on the counter before cooking makes all the difference between perfect and mediocre results.
03 -
- For an even more decadent experience, add a tablespoon of blue cheese to your herb butter, letting it melt into little pockets of sharp, creamy contrast against the beef.
- The same skillet used to cook the steaks can be deglazed with a splash of red wine and a bit more of the herb butter for an instant pan sauce that makes you look like a culinary genius.