The Perfect Filet Mignon

By nurseliz

Ingredients

• 2 8 ounce filet mignons
• 4 teaspoons kosher salt
• 4 teaspoons freshly ground pepper
• 1 stick butter
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1 teaspoon freshly grated lemon zest

Preparation

Step 1

Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately1 teaspoon of seasoning per side.

Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet on medium high heat.
Preheat your oven to 400 degrees. Sear the filets in the hot pan for about 2 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Let rest for 5 minutes before you cut into it. This lets the juices flow into the meat instead of get all over your plate.