Go Back

The Perfect Filet Mignon

Perfectly pan seared filet mignon, basted in garlic herb butter and finished off in the oven.
5 from 1 vote
Print Recipe Pin Recipe
Course Dinner
Servings 0

Ingredients
  

  • 2 8 oz filet mignon cut 1 1/2" thick
  • avocado, vegetable or canola oil for pan searing
  • kosher salt
  • freshly cracked black pepper
  • 3 tbsp salted butter
  • 2-3 large cloves of garlic
  • 2-3 sprigs fresh rosemary or thyme

Truffle Butter

  • 2 tbsp bacon fat
  • 2 tbsp salted butter
  • 2 cloves garlic minced
  • 1 tsp truffle salt

Instructions
 

  • Remove filets from the refrigerator 45 minutes before cooking to lose their chill
  • Preheat oven to 400 degrees
  • Season liberally on both sides with kosher salt and fresh cracked pepper
  • Preheat a pan (at least 10" wide) over medium high heat just to the smoking point. Add a thin layer of oil and sear the filets on both sides for 2-3 minutes.
  • Add butter and once melted add garlic and rosemary (or thyme). Begin basting the steaks 30 seconds each in the butter.
  • Remove the fresh herbs and garlic from the pan and place the pan in the oven for 5 minutes. Check the internal temperature. For medium rare pull the steaks out at 125 degrees, for medium pull them at 135 degrees.
  • Let the steaks rest on a plate for 5-10 minutes before serving.
  • For the truffle butter melt bacon fat and butter together. Add the minced garlic and cook for 2-3 minutes. Right before the garlic browns, remove it. Add the truffle salt and cook until the salt dissolves.
Tried this recipe?Let us know how it was!