Restaurant Style File Mignon

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

Ingredients:

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

Directions:

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 🙂

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12 thoughts on “Restaurant Style File Mignon

  1. personally, I never found steakhouses to be worth the money when recipes like this taste much better and are significantly cheaper. Plus we can upgrade the quality of our wine for still less than a mediocre bottle at a restaurant.

    • You know, I thought about that AFTER I posted this name for the recipe. There are a FEW little bar and grill type (definitely not the chains) restaurants that I’ve been to where the steaks were SO good and I could never duplicate on the grill. Then I found this 🙂 This one is every bit as good, if not better than I’ve tried at some of the BEST steak houses. But you’re right about the wine. lol

      Thanks for stopping by! Always good to hear from another steak connoisseur 🙂

      • My recipes are so good, that I don’t think restaurants come anywhere close to what I make. Of course, the Weber grill helps with searing the meat. My wife comes home from Lithuania tomorrow night after two weeks and has requested my steaks for dinner. I will gladly oblige.

      • *high five*! 🙂 Sadly, there are far too few of us now days. Some people consider themselves a chef simply because they can follow directions on the back of a Kraft Mac and cheese box. lol

        I’m probably not as good as you are but I love to try my own concoctions and have MANY cookbooks. In fact, I collect them 🙂 I use a basic recipe and do my own thing to it. It’s fun.

        I’ll bet you’re happy to have your wife back from Lithuania! Welcome home to her 🙂

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