Ingredients
- 1/2 stick butter
- Herbs such as garlic, parsley, rosemary and lemon zest
- 2 (8) ounce filet mignon
- 3 teaspoons kosher salt
- 3 teaspoons freshly cracked black pepper
- 1 stick of butter (1/2 cup) - 1/2 stick softened
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon parsley chopped
- 1 Tablespoon rosemary chopped
- Note: You may use any herbs you like. Thyme and lemon are a good combo, too.
Preparation
Step 1
Instructions
To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
Season both sides of the steaks with salt and pepper.
Preheat your oven to 400*.
Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavoring.