Description
This Pan-Seared Filet Mignon Recipe Herb Butter delivers a tender, juicy steak with a perfectly seared crust and rich, aromatic flavor right in your own kitchen. It(apos)s an ideal easy dinner idea for busy families who want to impress without stress, making luxurious dining achievable on any night.
Ingredients
- 2 (6-8 oz) filet mignon steaks, 1.5 inches thick
- 4 Tbsp (56 g) unsalted butter
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 1 Tbsp (15 ml) olive oil
- 1 tsp salt, to taste
- 0.5 tsp freshly ground black pepper, to taste
Instructions
- Prepare Steaks: Pat the filet mignon dry thoroughly with paper towels. Season generously with salt and pepper on all sides until coated.
- Heat Skillet: Heat olive oil in a heavy-bottomed 10-inch cast iron skillet over high heat until it just begins to smoke (about 2-3 minutes), indicating readiness.
- Sear Steaks: Carefully place the seasoned steaks in the hot pan. Sear for 2-4 minutes per side for a beautiful, deep brown crust and medium-rare doneness (internal temp 130-135(degree)F). Adjust time for desired doneness.
- Baste with Herb Butter: Reduce heat to medium. Add butter (4 Tbsp), crushed garlic, and fresh herbs to the pan. Tilt the pan slightly and spoon the melted herb butter over the steaks repeatedly for 1-2 minutes until they glisten with flavor. (If the butter starts to brown too quickly, briefly remove the pan from heat to avoid burning.)
- Rest Steaks: Remove steaks from the pan and let them rest on a cutting board, tented loosely with foil, for at least 5-10 minutes. This is crucial for juicy results, allowing the internal temperature to rise slightly and the juices to redistribute.
- Slice and Serve: Slice against the grain into thick pieces and serve immediately with the flavorful pan juices and rich herb butter.
Notes
Consider grass-fed beef for superior flavor and nutrients. Organic fresh herbs provide the best aroma. Look for brightly colored, firm filet mignon from a reputable butcher. Fresh herbs are crucial; avoid dried if possible. For medium-well, cook an extra minute per side until the center is faintly pink. For well-done, reduce heat slightly and cook longer until desired internal temperature (160(degree)F). For a spicier kick, add a pinch of red pepper flakes to the herb butter. Do not overcrowd the pan; cook steaks in batches if necessary. Never skip the resting step for tender and moist results. Ensure your pan is piping hot before adding the steak for the best crust.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak (approx 200 g)
- Calories: 600 calories
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 170 mg
Keywords: filet mignon, pan-seared, herb butter, steak, easy dinner, weeknight meal, impressive, quick, family-friendly, low-carb