Description
Savoring this Filet Mignon takes your dinner from ordinary to extraordinary with restaurant-quality steak right at home. Tender beef, perfectly seared and seasoned, delivers a mouthwatering experience that makes your taste buds dance with pure delight.
Ingredients
Scale
Protein:
- 4 Filet Mignon steaks
Fats and Oils:
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
Seasonings and Herbs:
- 2 Cloves garlic
- Salt
- Freshly ground black pepper
- 2 Sprigs fresh thyme
Instructions
- Remove the 4 (6 oz) filet mignon steaks from the refrigerator. Let them sit at room temperature for 30 minutes. Use paper towels to thoroughly dry each steak’s surface.
- Generously sprinkle ½ teaspoon salt and ¼ teaspoon black pepper across both sides of each steak. Press the seasoning gently into the meat.
- Position a large cast-iron skillet over medium-high heat. Pour 2 tablespoons olive oil into the pan and allow it to heat until it shimmers but does not smoke.
- Carefully place the steaks into the hot skillet. Sear for exactly 4 minutes on the first side without moving them, creating a rich golden-brown crust.
- Flip the steaks and cook the second side for another 4 minutes. For medium-rare, aim for an internal temperature of 135°F when using a meat thermometer.
- Reduce heat to medium-low. Add 2 tablespoons butter, 2 minced garlic cloves, and 2 fresh thyme sprigs to the skillet.
- Tilt the pan and continuously spoon the melted butter mixture over the steaks for an additional 1 minute, coating them with aromatic flavors.
- Transfer steaks to a cutting board. Tent loosely with aluminum foil and allow them to rest for 7 minutes, which helps redistribute internal juices.
- Slice the steaks against the grain into ½-inch thick pieces. Drizzle remaining pan juices over the meat before serving immediately.
Notes
- Bringing steaks to room temperature helps them cook more evenly and prevents tough, uneven meat.
- Using a cast-iron skillet provides the best sear and develops a delicious golden-brown crust that locks in flavor.
- Basting with garlic-herb butter adds rich depth and helps create a restaurant-quality finish to your filet mignon.
- Resting the meat after cooking is crucial for keeping the steak tender and juicy, as it allows the internal juices to redistribute throughout the meat.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg