Pan-Seared Filet Mignon with Garlic Herb Butter

Pan-Seared Filet Mignon with Garlic Herb Butter ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 4 tbsp unsalted butter
• 2 cloves garlic
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1 tsp fresh parsley

How to make Pan-Seared Filet Mignon with Garlic Herb Butter

1. Remove the 2 filet mignon steaks from the refrigerator about 20-30 minutes before cooking to allow them to come closer to room temperature, which promotes more even cooking. Pat them thoroughly dry with paper towels to ensure a good sear.
2. Generously season both sides of each steak with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, pressing the seasoning gently into the meat.
3. While the steaks rest, prepare the garlic herb butter: In a small bowl, combine the 4 tablespoons softened unsalted butter with 2 minced garlic cloves, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh thyme, and 1 teaspoon finely chopped fresh parsley. Mix until well combined and set aside.
4. Heat a heavy-bottomed, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat for 3-5 minutes, until very hot. Add 1 tablespoon olive oil to the pan and swirl to coat.
5. Carefully place the seasoned steaks into the hot skillet, ensuring there is enough space between them for proper searing. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep golden-brown crust forms.
6. After flipping the steaks, add the prepared garlic herb butter directly to the pan. Tilt the skillet slightly and use a spoon to baste the melted butter over the steaks continuously for the remaining 1-2 minutes of cooking. This infuses the steaks with rich flavor and promotes a beautiful crust.
7. For medium-rare, steaks should reach an internal temperature of 130-135°F. For medium, aim for 135-140°F. Use a meat thermometer inserted into the thickest part of the steak for accuracy.
8. Transfer the seared steaks to a cutting board, spooning any remaining garlic herb butter from the pan over them. Tent loosely with foil and allow the steaks to rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. Serve immediately, spooning any accumulated pan juices and melted herb butter over each steak.

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