Description
This foolproof filet mignon recipe delivers tender, melt-in-your-mouth steaks with a perfectly seared crust and flavorful herb butter finish. Using a combination of stovetop searing and oven baking, this method ensures juicy steaks cooked to your preferred doneness, enhanced by aromatic rosemary and garlic.
Ingredients
Scale
Steaks
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking
- 2 tablespoons avocado oil (or other high heat oil)
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
To Serve
- Herb compound butter or bearnaise sauce
Instructions
- Bring Steaks to Room Temperature: Remove the filet mignon steaks from the refrigerator and let them sit for 30 to 40 minutes before cooking, allowing them to come to room temperature for even cooking.
- Season the Steaks: Season all sides of the steaks evenly with kosher salt and freshly ground black pepper to enhance flavor.
- Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Meanwhile, heat an empty oven-safe pan, preferably cast iron, over high heat on the stovetop until very hot.
- Heat Oil and Sear Steaks: Add the avocado oil to the hot pan and wait until it shimmers. Sear the steaks for 2 minutes to develop a golden crust on one side.
- Sear Edges: Roll the steaks onto their sides and sear for about 1 minute to crust the edges thoroughly.
- Flip and Add Flavorings: Flip the steaks onto their final side. Immediately add butter, garlic cloves, and rosemary to the pan. Begin butter basting by spooning the melted butter over the steaks continuously for 1 minute to infuse flavor.
- Transfer to Oven: Carefully transfer the entire hot pan to the preheated oven. Bake for 4 to 10 minutes depending on the desired doneness—remove at 120°F for medium rare as a personal favorite.
- Rest the Steaks: Remove the steaks from the oven and transfer them to a plate. Tent loosely with aluminum foil and let them rest for 5 to 7 minutes so the juices redistribute and the steaks finish cooking to proper serving temperature.
- Serve with Butter or Sauce: Top the rested steaks with the hot melted herb butter from the pan or add a fresh slice of compound butter. Alternatively, drizzle with bearnaise sauce before serving for an indulgent finish.
Notes
- Letting the steaks come to room temperature before cooking helps them cook evenly.
- Use a heavy oven-safe pan like cast iron to achieve a perfect sear and allow smooth transfer to the oven.
- Butter basting is key to infusing flavor and keeping the steaks moist during searing.
- Use a meat thermometer to check internal temperature for your desired doneness.
- Resting the steak is essential; it ensures juicy, tender meat.
- Serve with herb compound butter or bearnaise sauce for added richness.
- Watch the step-by-step video tutorial for visual guidance on techniques.
Nutrition
- Serving Size: 1 serving
- Calories: 851 kcal
- Sugar: 0.04 g
- Sodium: 1365 mg
- Fat: 75 g
- Saturated Fat: 29 g
- Unsaturated Fat: 38 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 42 g
- Cholesterol: 189 mg
