Romantic Filet Mignon Butter (Printable Version)
Tender filet mignon paired with melting garlic herb butter for elegant and flavorful dining.
# What You'll Need:
→ For the Filet Mignon
01 - 2 filet mignon steaks (6 oz each, 1.5 inches thick)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, minced
07 - 1 teaspoon fresh parsley, finely chopped
08 - 1 teaspoon fresh chives, finely chopped
09 - ½ teaspoon fresh thyme leaves
10 - ¼ teaspoon lemon zest
11 - Pinch of salt
# How To Make It:
01 - Combine softened butter with minced garlic, parsley, chives, thyme, lemon zest, and salt in a small bowl. Mix until thoroughly incorporated. Shape into a log using parchment paper and refrigerate until firm.
02 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a heavy cast iron skillet over medium-high heat until just smoking. The pan must be properly hot to achieve a good sear.
04 - Place steaks in the hot pan. Sear for 3 to 4 minutes per side for medium-rare doneness. Use tongs to sear the edges of the steaks as well for even caramelization.
05 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Allow to rest for 5 minutes to let the juices redistribute throughout the meat.
06 - Slice the chilled garlic herb butter into rounds. Place a generous pat on each hot steak immediately before serving to allow the butter to melt over the meat.
# Expert Advice:
01 -
- Restaurant quality results in just 30 minutes with minimal ingredients
- The compound butter technique works for almost any protein or vegetable
02 -
- Cold steak + hot pan = good sear. Room temperature steak = even cooking. Both matter.
- The butter must go on at the very end. Adding it during cooking will burn the herbs and garlic.
03 -
- Make extra compound butter and freeze it in logs. It elevates grilled chicken, roasted vegetables, or even morning toast.
- If your steaks vary in thickness, remove the thinner ones from the pan first. No one likes an overcooked filet.