Herb Butter Filet Mignon Food

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.

PERFECT FILET MIGNON WITH HERB BUTTER

Steps:

• Season filet mignon steaks liberally with salt and coarsely ground black pepper then flip and season the other side. Set aside until ready to cook.
• Add oil about 1-2 tablespoons in a cast iron until the surface is lightly covered in oil. Place over high heat until super hot and starts to smoke.
• Place steak into the hot skillet and sear for about 1-2 minutes or cook until it browns and forms a crust. Flip and do the same for the other side.
• Reduce the heat if the meat is browning too quickly. If you prefer a lighter outside crust, then reduce the time slightly.
• Lower the heat, add butter, and rosemary sprigs and continue cooking for about 7-10 minutes.
• Use an oven pan mitt to tilt the pan so the butter goes to one side of the pan, then spoon butter over fillet steaks and continue to cook until it reaches the desired doneness.
• This will vary greatly depending on the thickness of the meat and your desired preference.
• Use an instant-read thermometer to gauge temperature.
• Pour any remaining juices and butter from the pan over the steak before serving.
• Top with garlic butter, if desired. Enjoy!

SEARED FILET MIGNON

Steps:

• Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter.
• Season butter to taste with salt and pepper.
• Process dried porcini mushrooms in spice grinder to fine powder.
• Transfer powder to plate.
• Sprinkle steaks with salt and pepper.
• Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat.
• Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare.
• Transfer steaks to plates.
• Spoon rounded tablespoon of herb butter atop each steak and serve.