Filet Mignon with Herb Brown Butter

filet mignon

(Ugh, this iphone photo sucks. I definitely should use my SLR camera more. I need an assistant… ahem Ching!)

Photo is a bit grainy, nonetheless, this dish is definitely a show stopper for any occasion. Its also super simple.

Filet Mignon with Herb Brown Butter

2-4 filet mignon steaks, 1 to 2 inches thick
salt and pepper
canola oil
3 Tbsp unsalted butter
2 cloves of garlic, smashed whole
2 sprigs of rosemary
2 sprigs of thyme

Preheat the oven to 450F.

Make sure the steaks have come to room temperature before cooking, 30 minutes.

Heat a pan on high heat. Pat the steaks dry with paper towel. Season generously with salt and pepper. Add canola oil to pan, enough to coat. Make sure pan is very hot before adding in the steaks. Sear untouched for at least 3 minutes. Flip and cook from another 3 minutes. Next, add the garlic, butter, rosemary and thyme to the pan, baste the steaks with the herb butter and cook in the preheated oven for a few minutes until desired temperature. (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium).

Let the steaks rest for 5 minutes off of the pan. Serve with potato or cauliflower puree and vegetables. Drizzle the herb brown butter over the steaks.

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