Description
This foolproof filet mignon recipe delivers perfectly seared, tender, and juicy steaks with a golden crust, enhanced by aromatic rosemary, garlic, and a rich butter baste. Finished in the oven to reach your preferred doneness, it’s topped with herb compound butter or bearnaise sauce for an elegant and melt-in-your-mouth dinner experience.
Ingredients
Scale
Steaks
- 2 (8-ounce) filet mignon steaks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking
- 2 tablespoons avocado oil (or other high heat oil)
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
To Serve
- Herb compound butter or bearnaise sauce
Instructions
- Prepare the steaks: Remove the filet mignon from the refrigerator and allow them to come to room temperature for about 30 to 40 minutes. This step ensures even cooking. Season all sides generously with kosher salt and freshly ground black pepper.
- Preheat the pan: Heat an empty oven-safe cast iron pan on the stove over high heat until very hot. Add the avocado oil to the shimmering pan to prepare for searing.
- Sear the steaks: Place the steaks in the pan and sear for 2 minutes on the first side until a golden crust forms. Roll the steaks onto their edges and sear for 1 minute to develop a crust on the sides.
- Flip and baste: Flip the steaks onto their final side. Immediately add butter, garlic cloves, and rosemary sprigs to the pan. Spoon the melted butter over the steaks continuously for 1 minute to baste and infuse flavor.
- Oven finish: Using oven mitts, transfer the hot pan directly to a preheated oven at 400°F (200°C). Bake the steaks for 4 to 10 minutes, depending on desired doneness. For medium-rare, remove at an internal temperature of 120°F.
- Rest the steaks: Remove the pan from the oven, transfer steaks to a plate, and tent loosely with aluminum foil. Let them rest for 5 to 7 minutes to allow juices to redistribute and ensure proper internal temperature.
- Serve: Top the filet mignon with hot melted herb butter from the pan or a slice of compound butter. Alternatively, drizzle with bearnaise sauce. Serve immediately for a rich and flavorful experience.
Notes
- Bring steaks to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Use a heavy skillet like cast iron to achieve a superior sear and crust.
- Butter basting with garlic and rosemary adds deep, aromatic flavor and keeps steaks moist.
- Use an instant-read thermometer to remove steaks at the desired internal temperature for best results.
- Resting the meat after baking is crucial to keep juices locked in and tender texture.
- Top with compound butter or bearnaise sauce for an elevated presentation and taste.
- Watch the linked video for a step-by-step visual guide to mastering this recipe.
Nutrition
- Serving Size: 1 steak (8 oz)
- Calories: 851 kcal
- Sugar: 0.04 g
- Sodium: 1365 mg
- Fat: 75 g
- Saturated Fat: 29 g
- Unsaturated Fat: 38 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 42 g
- Cholesterol: 189 mg
