Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe | Kitchen Swagger

By RoketJSquerl

Ingredients

• Garlic & Herb Butter:
• 4 10 ounce thick tenderloin beef filets
• 2 tablespoon extra virgin olive oil
• 2 tablespoons butter
• salt and pepper to taste
• 1/2 stick butter
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon minced garlic

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from kitchenswagger.com

Preparation

Step 1

For the herb butter: Slightly melt the butter in a microwave safe bowl until malleable, 10-20 seconds. stir in herbs and garlic until fully mixed. spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in freezer for about 10 minutes and remove 5 minutes before adding to the filet.
For the filets: Preheat the oven to 415.° Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. season both sides with salt and pepper. The more the better.
Add the olive oil and butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. This will give your filets a nice seared edge.
Flip the filets and sear for an additional 2 minutes. Transfer to the oven and top each filet with a slice of herb butter. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove from the oven, cover with tin foil and let sit for 5 minutes before serving. This is important to bring your streak to its final serving temperature.