You guys HAVE to know the secret to the absolute BEST way to do filet mignons! It has NOTHING to do with the grill, either. *shock* Actually, any of my “foodie” friends may already know this but it’s something new to me and I feel compelled to share 🙂 I teased you with a pic on my hubby’s birthday post.
This is a revised recipe I got off of Pinterest. If you haven’t tried cooking steaks this way, PLEASE do yourself a favor and give it a whirl. I PROMISE you that all your family and friends will think you’re the bomb! You know how you go to your favorite steak house and the steak is better than anything you could grill, ever? Yeah, this is how you do it!
Restaurant Style Pan Seared Filet Mignon
4 8 oz filet mignons
4 tsp sea salt
8 tsp freshly cracked black pepper
2 sticks butter
2 TBSP olive oil
4 cloves chopped fresh garlic
2 TBSP dried parsley
2 TBSP dried thyme
Zest of 1/2 lemon
Take 1 stick of butter, softened. Mix well with garlic, thyme, parsley and lemon zest. Form into a log and chill. Generously season each side of the filets with salt and pepper (approximately 1 tsp of BOTH salt and pepper per side – TRUST me, it sounds like a lot of salt but the salt acts to form the crust on the steak and you really DO need it). Heat the other stick of butter and the olive oil in a CAST IRON skillet to a SCREAMING HOT temperature. Preheat oven to 400 degrees. Sear the filets in the extremely hot skillet for about 2 to 3 minutes per side, or until a nice brown crust forms. While the steaks are searing, continuously spoon the butter from the pan on top of the steaks. When the steaks are done searing, place in the preheated oven (center rack) in the same cast iron skillet. Cook for 6 to 8 minutes or until the temperature reads 135 degrees (medium rare). During the last minute of cooking, take that delicious herb butter that should be chilling and glob a generous dab of butter on each steak. The butter won’t be melted ALL the way when you’re ready to take out of the oven. Let steak sit for 5 minutes before you serve. The juices will stay inside the steak this way.
*135 degrees is medium rare. Obviously not everyone likes the cows to be still mooing so cook a little longer if you don’t like that much red. I think if you’re going to spend the money on filet mignon, you shouldn’t over cook it. You’ll want that tender flavor. 135 degrees is PERFECT for us 🙂