Gourmet ME - Pan Seared Filet Mignon with Garlic and Herb Butter
 
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Pan Seared Filet Mignon with Garlic and Herb Butter

 
4 portions
Ingredients
4 Beef Tenderloin Steaks
2 Table Spoons Olive Oil
2 Table Spoons Butter
Salt and Pepper to Taste

For the Garlic and Herb butter sauce
1/2 Stick Butter
1 Table Spoon Chopped Fresh Rosemary
1 Table Spoon Chopped Fresh Tarragon
1/2 Table Spoon Minced Garlic
Directions
Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, We promise!
The secret to cooking the perfect pan-seared filet mignon is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside.

1. For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.


2. For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.

3. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.

4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take.

5. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

NOTES

Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F


 




Buy the ingredients

Vinyl Gloves Large
Vinyl Gloves Large
KD 1.250
Semi Salted Butter
Semi Salted Butter
KD 0.700
Unsalted Butter
Unsalted Butter
KD 0.700
Pink Himalayan Salt
Pink Himalayan Salt
KD 1.750
Sea Salt Fine
Sea Salt Fine
KD 0.450
Black Peppercorns
Black Peppercorns
KD 2.250
Peppercorn Medley
Peppercorn Medley
KD 2.250
Pepper Mix
Pepper Mix
KD 8.000
Rosemary Leaves
Rosemary Leaves
KD 1.850
Rosemary Bunch
Rosemary Bunch
KD 0.700
Tarragon Bunch
Tarragon Bunch
KD 0.700
Garlic
Garlic
KD 1.000
Aluminium Foil
Aluminium Foil
KD 2.250
Easy Lock Large
Easy Lock Large
KD 1.250
  • Pan Seared Filet Mignon with Garlic and Herb Butter
  • Pan Seared Filet Mignon with Garlic and Herb Butter