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Pan-Seared Filet Mignon

Pan-Seared Filet Mignon with Herbed Garlic Butter

Author: Ryan Chapman
Servings : 4

Ingredients

Filet Mignon

  • 4 each beef tenderloin filet 4-6 oz each, grass fed preferred
  • salt
  • pepper
  • 2 Tbsp butter

Herbed Garlic Butter

  • 4 Tbsp butter
  • 1 Tbsp bottled minced garlic or fresh minced
  • 1/2 tsp fresh parsley or other herbs, see instructions

Instructions

Filet Mignon

  • Salt and Pepper the filets liberally and then bring them to room temperature on the counter. Preheat oven to 425 F.
  • Heat a cast iron or other oven-safe skillet to high heat on the stove and melt 2 tbsp of butter. I used salted grass fed Kerrygold butter.
  • Add the filets to the pan and sear them for 2 minutes on each side. You don't need to do anything for those 2 minutes but you can spoon the butter up over the top if there is room to do so in the pan.
  • Move the pan to the preheated oven and allow to cook for 6 minutes at 425F. If you're steaks are thicker than the one in the picture, you may need slightly longer or slightly less if they are thinner. You can check with a thermometer to get the temperature you want but 6 minutes is just about right. For medium rare, if you're checking with a thermometer, remove at 140 deg F. The meat will continue to cook during the rest period.
  • Let the steaks rest on a plate for about 5 minutes to finish cooking. Top with a pat of herbed garlic butter and serve.

Herbed Garlic Butter

  • Heat the butter in a small bowl to soften it slightly. It doesn't need to be liquid. It just needs to be soft enough to mix and mash easily with a fork.
  • Finely chop the parsley and add it as well as the garlic to the butter. Mix well.
  • Using plastic wrap for foil, reform the butter into a stick or a cylinder and place it in the fridge to harden. Slice pats of butter from the stick to serve on the steaks.
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