BROWN BUTTER PAN-ROASTED FILET MIGNON WITH GARLIC AND THYME

By HeatherS

Ingredients

• 4 large filets mignons (each 6 to 8 ounces/175 to 250 g), patted dry
• A sprinkle or two of salt and lots of freshly ground pepper
• 1 tablespoon (15 mL) of vegetable oil
• 2 tablespoons (30 mL) of butter
• 4 garlic cloves, minced
• 1 heaping tablespoon (20 mL) of minced fresh thyme

Details

Servings 4
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

Pat the steaks dry and lightly season them with salt and pepper to your taste. Preheat your heaviest (preferably cast-iron) frying pan over medium-high heat. Splash in the vegetable oil and gently swirl it to coat the pan. Continue heating until the oil is shimmering hot but not smoking. Add the butter to the side of the pan where the oil gathers and pools. When the butter has melted, swirl the pan for a moment or two until the butter just begins to brown and sizzle. Add the steaks to the pan, arranging them slightly apart from each other. Watch and listen to the still-browning butter. Adjust the heat so it's high enough to maintain a sizzling sear but not so high that the butter begins to burn.

Sear the steaks in the butter, turning them once or twice, until they're well browned, 5 or 6 minutes or so on each side. Baste the meat constantly, angling the pan briefly and spooning some of the flavourful butter over the top of the meat, then letting it run off. Continue cooking until the steaks reach your preferred doneness: they're medium-rare when a meat thermometer inserted into them reaches 140°F (60°C), 10 to 12 minutes in total.

Rest the steaks briefly on a serving platter. Just before serving, return the pan to medium-high heat and swirl the garlic into the butter. Cook just a few moments, until sizzling and aromatic. Stir in the thyme, then immediately spoon the fragrant butter over the steaks. Serve and share!