FILET MIGNON WITH GARLIC HERB BUTTER
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!
This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!
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| FILET MIGNON WITH GARLIC HERB BUTTER |
Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.
This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.
INGREDIENTS :
- 2 tablespoons olive oil
- fresh chopped parsley
- 3 tablespoon butter
- 2 teaspoons kosher salt
- fresh ground pepper
- 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick
FOR THE GARLIC HERB BUTTER:
- 1 stick butter softened
- 1 tablespoon rosemary
- 1 tablespoon fresh thyme
- 2 garlic cloves minced
INSTRUCTIONS :
- Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
- Preheat 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 them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
- Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
- For the butter
- 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.
