Perfect Filet Mignon With Herb Butter 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.

HERB BUTTER FILET MIGNON

Steps:

• About 30 minutes before you begin cooking your steaks, remove them from the refrigerator and set them on the counter to take the chill off. Preheat your oven to 415 degrees. Prepare your herb butter: Place softened butter in a bowl, add herbs to it, mixing until combined. I used a fork. Take the butter and place it in foil. Careful "re-shape" the butter and wrap in foil. Place back in the fridge. Salt and pepper filets generously on both sides. Using a cast iron skillet, one that will transfer from your stove top to your oven, begin to prepare your steaks. Place butter and olive oil in your pan, turn to high and when butter is melted and pan is scorching hot, place steaks in pan and set a timer for 2 minutes. Flip and set the timer for 2 minutes more. Take the cast iron skillet (be careful!! It's REALLY hot!) and place it in the oven. Based on thick 10 ounce filets, for rare, bake for 4-5 minutes, for medium rare, 5-6 minutes, for medium, 6-7 minutes, and 7-8 for medium well. Internal Temperatures for Steak: Rare: 130°F to 135°F - Medium Rare: 140°F to 145°F - Medium: 155°F to 160°F - Well Done: 165°F to 170°F Remove steaks from the skillet, place on a plate and cover with foil. Let rest for 5 minutes. Top with a pat of herb butter before serving.

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!

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.