Romantic Filet Mignon Garlic (Print View)
Tender filet mignon paired with a flavorful garlic herb butter for elegant dining.
# Ingredient List:
→ For the Filet Mignon
01 - 2 filet mignon steaks (6 oz each, 1.5 inches thick)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, minced
07 - 1 teaspoon fresh parsley, finely chopped
08 - 1 teaspoon fresh chives, finely chopped
09 - ½ teaspoon fresh thyme leaves
10 - ¼ teaspoon lemon zest
11 - Pinch of salt
# How to Make:
01 - In a small bowl, combine softened butter with minced garlic, parsley, chives, thyme, lemon zest, and a pinch of salt. Mix until thoroughly blended. Shape the mixture into a log using parchment paper, then refrigerate until firm.
02 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until the oil just begins to smoke.
04 - Place steaks in the hot skillet and sear for 3–4 minutes per side for medium-rare doneness. Use tongs to sear the edges of the steaks as well. Adjust cooking time to achieve desired doneness.
05 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Allow to rest for 5 minutes to let the juices redistribute.
06 - Slice the chilled garlic herb butter into rounds. Place a generous pat on each hot steak immediately before serving.
# Expert Advice:
01 -
- Restaurant quality results in under 30 minutes without any fancy techniques
- That garlic herb butter transforms an already great steak into something unforgettable
02 -
- Rushing the rest period will result in all those delicious juices running onto your plate instead of staying in the meat
- Starting with cold steaks prevents proper searing and leads to uneven cooking throughout
03 -
- Use an instant read thermometer to check doneness without cutting into the meat (130F for medium-rare)
- That resting period is non-negotiable, even if everyone is begging to eat immediately