Filet Mignon With Garlic Butter Food

PERFECT FILET MIGNON RECIPE

Steps:

• Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
• Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
• Preheat the oven to 400 degrees F (204 degrees C).
• Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
• Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
• Add the filets. Sear for 2 minutes on each side, without moving them around.
• Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
• Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

GARLIC AND ROSEMARY BUTTERED FILET MIGNON

Steps:

• Season well with kosher salt and pepper at least 1 hour before cooking. Note: If you had them in the refrigerator, set them out for at least 30 minutes and up to an hour so they lose their chill.
• Place a cast iron skillet or a heavy bottom oven safe pan over high heat. When the pan is very hot, add 2 Tablespoons olive oil.
• Use tongs and place each steak in the skillet, don't pierce them with a fork or all the juices will bleed out. Allow the steaks to sear for 5-6 minutes, untouched, to develop a good crust.
• Reduce temperature to medium-high heat and flip steaks with tongs. Add butter, garlic and rosemary and baste steaks for an additional 5 minutes or until desired doneness. Use a meat thermometer to determine doneness per chart in Notes. If cooking for Medium Rare, sear steaks on each side 3-4 minutes and test doneness so you don't over cook steaks.
• Remove from heat, loosely tent and allow steaks to rest for 5-10 minutes before serving. Drizzle with brown butter pan drippings and garnish with rosemary or an additional pat of compound butter just before serving.

GARLIC BUTTER FILET MIGNON

Steps:

• Preheat oven to 450 degrees.
• Take your meat out of the refrigerator & let sit for at least 30 minutes.
• Unwrap & pat dry - the meat will seer better when dry.
• Place in a seasoned cast iron skillet close together but not touching.
• Add in your Worcestershire sauce, salt, pepper & granulated garlic.
• Cook on each side approx 3-4 minutes. (place & leave it- don't move it, let it seer)
• Once the meat has browned on all sides, it's time to move to the oven & cook 7-8 minutes.
• Remove & immediately add your garlic butter & parsley to the top of each piece.

FILET MIGNON WITH GARLIC HERB BUTTER

Steps:

• Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
• Preheat the oven to 400 degrees
• Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
• In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
• Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve garnish with fresh parsley and pan juices.

FILET WITH ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic cloves in a small ovenproof dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Cover with foil and roast in the oven until the garlic is golden and soft, about 45 minutes. Set aside to cool completely.
• To a large bowl, add the softened butter, parsley, chives, thyme, red pepper and the roasted garlic. Using a spatula, mix everything together until well combined. Lay out a large piece of plastic wrap and add the butter in a long strip down the middle. Pull one side of the plastic wrap over the butter and gently form it into a log. Tightly twist the ends like a candy wrapper, until everything is nice and tight. Transfer to the fridge for a couple hours to harden. (Butter can be made ahead; it will keep for 1 week in the fridge.)
• When you are ready to cook the steaks, preheat the oven to 450 degrees F.
• Sprinkle the steaks liberally with salt and pepper. Add the remaining tablespoon each olive oil and butter to an ovenproof skillet and place over a medium-high heat. When the oil is hot and the butter is melted, place the steaks in the skillet and cook until well browned, about 1 minute per side.
• Place the skillet in the oven and cook the steaks for 4 to 5 minutes for medium-rare. Remove from the oven and top each steak with a thick slice of the garlic butter. Loosely cover with foil and allow to rest for 8 to 10 minutes.

FILET MIGNON WITH GARLIC & HERB BUTTER RECIPE

Steps:

• Preheat oven to 410F.
• To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller.
• Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using.
• Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature. Liberally season with salt and pepper on both sides just before searing. See Note.
• Heat the olive oil and the butter in a large (12") cast iron pan over medium-high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven.
• Bake to desired doneness: rare - 120F-125F, medium rare - 130F-135F, medium - 140F-145F, medium well - 150F-155F and well done - 160F-165F.
• Remove the filets from the skillet and place on a platter. Cover with foil and let the steaks rest for 3 minutes. Top with a slice of compound butter and serve immediately.

EASY SOUS VIDE FILET MIGNON RECIPE

Steps:

• Generously season filet mignon steaks using Chicago steak seasoning or steak seasoning of choice. Pat the seasoning down.
• Place filet in plastic zip-lock bag and press the air out. Seal tightly.
• Clip the bag with the filet into the inside of a pot of water with the sous vide cooker attached. Fully submerge the bag in the water and cook sous vide for 1 hour at 130°F.
• Remove filet from the bag and place on a separate plate. In a skillet over medium heat, melt ½ stick butter and cook 1 Tbsp. minced garlic.
• Sear filet on all sides until golden brown, just a couple of minutes per side. Slice against the grain, serve, and enjoy!

FILET MIGNON WITH GARLIC CHEESE BUTTER

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Sprinkle with thyme. Wrap the bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor. Add butter; process until smooth. Transfer mixture to a small bowl. Stir in cheese. Cover and refrigerate for at least 1 hour., Rub both sides of steaks with pepper. Wrap a bacon strip around each steak; secure with a toothpick. Broil 4-6 in. from the heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer reads 135°; medium, 140°; medium-well, 145°), basting with butter mixture. Serve with any remaining butter mixture.

FILET MIGNON WITH LEMON-PARSLEY BUTTER

Steps:

• For the Butter:.
• In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
• Cover and refrigerate until ready to serve.
• Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
• Lightly brush or spray both sides with oil.
• Season evenly with the salt and pepper.
• Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
• Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
• Serve warm, after allowing to rest at least 5 minutes.

FILET MIGNON STEAK WITH LOTS OF GARLIC

Steps:

• Pat the steaks dry with paper towel, season with salt and pepper and rub them with some of the olive oil.
• Preheat a medium skillet (the 2 steaks should fit snugly in one layer), over medium high heat, until almost smoking.
• Add the steaks and reduce heat to medium and cook the steaks for 5 minutes on each side, until medium-rare or medium. (145 to 160F degrees)
• Transfer the meat to a serving dish and let them rest for 5 minutes, or while you prepare the garlic.
• In the same skillet, add the olive oil and, once hot, sauté the garlic until brown (about 2 minutes). Season with salt and pepper and pour on top of the filets.
• Serve with your choice of vegetables, mashed potatoes and/or polenta.

FILET MIGNON WITH GARLIC BUTTER RECIPE

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Preheat the oven to 450 degrees F.
• Season the steaks on both sides with salt and pepper, to taste.
• Heat a heavy pan over high heat.
• Add the oil to the pan.
• Place the steaks in the pan in a single layer.
• Cook for 2 to 3 minutes per side or until browned.
• Add the butter to the pan.
• After the butter has melted, add the garlic and rosemary to the pan. Stir to combine.
• Spoon the butter mixture over the steaks.
• Insert a thermometer into the thickest part of one of the steaks.
• Place the meat in the oven, then bake for 5 to 7 minutes or until the thermometer registers 140 degrees F for a medium steak.
• Remove the pan from the oven.
• Let the steak rest for 5 minutes.
• Spoon the pan drippings over the steak.
• Serve warm, and enjoy!

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
• Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
• Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.

GARLIC BUTTER FILET MIGNON

Steps:

• Remove filets from refrigerator and let sit at room temperature for 30 minutes.
• Preheat oven to 450 degrees.
• Unwrap and pat dry. Season with salt and pepper.
• Preheat a cast iron skillet over medium-high heat. Once hot, lightly coat skillet with olive oil. Place filets in the hot pan close together but not touching. Cook without moving or flipping until seared, about 2-3 minutes. Flip and sear other side for about 2-3 minutes.
• Reduce heat to medium-low. Add Worcestershire sauce to deglaze pan. Add sprigs of rosemary and thyme. Spoon pan sauce over filets and move to oven to finish cooking to the desired level of doneness.
• Remove from oven. Immediately add garlic butter to the top of each filet. Allow to rest for 10 minutes and serve.

SOUS VIDE FILET MIGNON RECIPE [WITH GARLIC BUTTER]

Steps:

• Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. See the note below* if you want to cook it less.
• All sides of the filet mignon should be rubbed with 1/2 tablespoon oil.
• Season with salt and pepper to taste.
• Place the steak, 1/2 tablespoon butter, and optional herbs in a zip-top bag.
• Vacuum seal the bag using the water displacement method: seal all but one corner of the bag and gradually immerse it in cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
• Place the bag in the sous vide container's water bath. Ascertain that it is completely submerged. (If your meat is floating, you can weigh it down with heavy kitchen items such as metal kitchen tongs.)
• Depending on the thickness of your filet mignon, cook for 1 to 4 hours. Cook a 1-inch thick steak for 1 hour, a 1.5-inch thick steak for 2 hours, a 2-inch thick steak for 2.5 hours, and a 2.5-inch thick steak for 4 hours.
• Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
• Remove the steak from the zip-top bag and pat dry with paper towels. (Make sure to completely dry the surface.)
• If necessary, season with additional salt and pepper.
• Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the remaining butter and allow it to melt. Sear the steak for about 1 minute per side, until nicely browned, with the minced garlic, herbs, and the steak.
• Serve immediately by slicing against the grain.

PAN SEARED FILET MIGNON WITH GARLIC & HERB BUTTER

Steps:

• For the herb butter:
• Soften the butter, stir in herbs and garlic until fully mixed.
• Spoon butter onto tin foil and reshape into a stick of butter, freeze.
• For the filets:
• Preheat oven to 425 F. Remove steak from refer 30 minutes before cooking. Season both sides with salt and pepper.
• Add plain butter to a cast iron skillet on high heat. Place the filets in pan and sear for 2 minutes on each side for a total of 4 minutes.
• Place skillet into the oven. For rare, bake 4-5", medium rare bake 5-6", medium 6-7"
• Check steak temperature with a thermometer. Rare 120 F, medium rare 130 F, medium 140 F, medium well 150 F, well 160 F.
• Remove from skillet and set on plate, cover with foil for 5" before serving.
• Top with slice of herb and garlic butter and serve.