Pin It This dish features succulent filet mignon steaks seasoned simply with salt and pepper, then seared to your preferred doneness in a hot skillet. A homemade garlic herb butter, softened and blended with fresh parsley, chives, thyme, and lemon zest, adds a rich and aromatic topping. Resting the meat after cooking ensures juicy and tender results. Perfectly balanced flavors make it a refined centerpiece for memorable meals.
The way my partner looked at me across that tiny apartment kitchen when I first attempted filet mignon still makes me smile. I was terrified of ruining such expensive cuts, hovering over the pan like a hawk. When those perfect sear marks appeared and that butter started melting, something magical happened. Now it is our anniversary tradition.
Last Valentine Day, I decided to surprise my partner with this dish instead of fighting crowds at an overpriced restaurant. The kitchen filled with the most incredible aromas as the herbs hit the melting butter. We ate by candlelight at our own dining table, and honestly, it beat any fancy establishment. There is something deeply intimate about cooking this kind of meal for someone you love.
Ingredients
- Filet mignon steaks (6 oz each): Choose cuts with good marbling and aim for 1.5 inch thickness for that perfect pink center
- Olive oil: Needed for achieving that gorgeous restaurant style crust on the outside
- Kosher salt and black pepper: Simple seasonings that let the beef shine, so do not be shy with them
- Unsalted butter (softened): The base of your compound butter, and using room temperature butter makes mixing effortless
- Fresh garlic, parsley, chives, and thyme: This herb combination is classic for a reason, but feel free to play with what you have on hand
- Lemon zest: A tiny touch that cuts through all that richness and brightens each bite
Instructions
- Prepare your garlic herb butter ahead:
- Mix the softened butter with minced garlic, chopped herbs, lemon zest, and a pinch of salt until completely combined. Shape into a log using parchment paper and chill until firm (this can be done days in advance).
- Bring the steaks to room temperature:
- Remove the filets from the fridge 30 minutes before cooking and pat them thoroughly dry with paper towels. Season generously on both sides with salt and pepper, pressing the seasoning into the meat.
- Get your pan smoking hot:
- Heat the olive oil in a cast iron skillet over medium-high heat until it just begins to smoke. This high heat is essential for developing that beautiful caramelized crust.
- Sear to perfection:
- Carefully place the steaks in the hot pan and let them sear undisturbed for 3 to 4 minutes per side for medium-rare. Use tongs to sear the edges briefly for that professional touch.
- Rest and finish:
- Transfer the steaks to a plate and tent loosely with foil for 5 minutes to let the juices redistribute. Top each hot steak with a slice of the chilled herb butter right before serving.
Pin It This recipe has become my go-to for celebrating milestones. The way the butter slowly melts into the seared crevices while everyone waits impatiently at the table is pure theater. Food memories are the best kind.
Choosing the Perfect Cut
Look for filets with bright red color and good fat marbling throughout. I have learned that the thickness matters immensely. Too thin and you lose that coveted pink center. Talk to your butcher about the best they have that day.
Pan Selection Matters
A heavy cast iron skillet is my absolute secret weapon for this recipe. The heat retention creates superior searing that lighter pans just cannot achieve. If you do not have one, any heavy bottomed skillet will work. The key is getting and maintaining that high heat.
Make It Your Own
While the classic herb butter is perfection, do not be afraid to experiment with different flavor profiles. A little blue cheese crumbled into the butter creates something entirely different yet equally delicious.
- Try adding a teaspoon of Dijon mustard to the butter mixture for extra depth
- A splash of cognac or brandy in the pan after searing makes an instant sauce
- Compound butters can be frozen for months, so double the recipe and save some for future meals
Pin It Some meals nourish more than just your body. This is one of those recipes that feeds the soul and creates moments worth savoring long after the plates are empty.
