Description
A perfectly seared filet mignon with a golden crust and tender, juicy center, basted in butter with garlic, rosemary, and thyme for a rich, restaurant-quality steak made easily at home.
Ingredients
Scale
- 2 filet mignon steaks, about 6 ounces each and 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, lightly crushed
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
Instructions
- Heat a cast iron skillet over medium high heat for about 5 minutes until very hot.
- Pat the steaks dry and season both sides evenly with kosher salt and black pepper.
- Add olive oil to the hot skillet and swirl to coat the bottom.
- Place the steaks in the skillet and sear without moving for 3 to 4 minutes.
- Flip the steaks, add butter, garlic, rosemary, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for another 3 to 4 minutes, or until the internal temperature reaches 130°F for medium rare.
- Remove the steaks from the pan and let them rest for 5 to 10 minutes.
- Slice if desired and serve warm with the herb butter spooned over the top.
Notes
- Bring the steaks to room temperature before cooking for even results.
- Use a meat thermometer to prevent overcooking.
- Let the steak rest before slicing to keep it juicy.
- Cook in batches if needed to avoid overcrowding the pan.
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 0g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 155mg
Keywords: filet mignon recipe, pan seared steak, steak with garlic butter, restaurant style steak, easy steak dinner