FILET MIGNON WITH GARLIC HERB BUTTER
This Filet Mignon with Garlic Herb Butter is easy and taste absolutely phenomenal!
Provided by Wendie
Categories Entrees
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 951 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 304 milligrams cholesterol, Fat 77 grams fat, Fiber 1 grams fiber, Protein 61 grams protein, SaturatedFat 36 grams saturated fat, ServingSize 1 Servings, Sodium 641 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
PERFECT FILET MIGNON RECIPE
Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 0.2 g, Protein 20 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 57 mg, Fiber 0.04 g, Sugar 0.01 g, UnsaturatedFat 13 g, ServingSize 1 serving
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
GARLIC HERB BUTTER BEEF TENDERLOIN
Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings all baked to a buttery perfection! Impress your guests with this beautiful beef tenderloin!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
- Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
- To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
- Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
- Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.
Nutrition Facts : Calories 862 kcal, Carbohydrate 2 g, Protein 42 g, Fat 76 g, SaturatedFat 35 g, Cholesterol 220 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FILET OF BEEF WITH ROASTED GARLIC SOY BUTTER AND MUSTARD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- SAUCE: Coat bottom of pot with vegetable oil. Cut whole garlic head in half; place both halves in pot with leaves. Cook for about 3 to 5 minutes. Add half bottle of soy sauce; once mixture reaches a boil, add the pound of butter. Simmer for 15 minutes.
- FILET: Season each filet with salt, then sear in a pan. When filets are seared to desired doneness, remove from heat and allow to sit for 2 to 3 minutes. Make a small cut in center of filet, pour sauce over the top. Place a small amount of mustard on the side for dipping.
ROASTED GARLIC
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.
EASY ROASTED GARLIC BUTTER
Make and share this Easy Roasted Garlic Butter recipe from Food.com.
Provided by dividend
Categories Spreads
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F.
- Cut about a half inch off the top of the garlic bulb.
- Place the bulb in a small baking dish. Drizzle the top with the olive oil.
- Cover the dish with aluminum foil, and bake for 1 hour.
- Set the butter out to soften as you put the garlic in the oven.
- When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
- Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
- To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.
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- Liberally season both sides of each steak with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
- While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
- Preheat the oven to 250º F. Transfer baking sheet to oven. If using oven-safe meat thermometer with probe, insert now. Cook in oven until internal temperature reaches the desired degree based on the time chart in the recipe notes.
- Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
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