ABSOLUTELY PERFECT FILET MIGNON

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Filet Mignon seared in garlic herb butter on the stove and finished in the oven is the best steak recipe that turns about perfect every time! I have never made, nor have I ever enjoyed, a better steak than this one.

This is conceivably my number one supper. Ever. That is a beautiful intense assertion from a young lady who lives and inhales recipes.The total most ideal approach to cook this slice of meat is to sauté the steaks in excellent margarine with new spices and garlic. When the steaks get a decent burn on the two sides you will polish them off in a hot broiler until they’ve arrived at the ideal inside temperature.

Filet Mignon is costly on the grounds that it is seemingly the most delicate cut of hamburger. It is very delicate in light of the fact that it’s anything but a weight-bearing muscle and contains less connective tissue, in this way making it more delicate.

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Delicate meat is alluring hamburger. Attractive meat is costly hamburger. The way that hamburger tenderloin is a moderately little sliced contrasted with other meat reduces adds to the powerful cost too. In case you’re searching for a more affordable steak, T-Bone Steaks are another incredible alternative.

Filet Mignon seared in garlic herb butter on the stove and finished in the oven is the best Filet Mignon recipe that turns about perfect every time!

Ingredients

  • 16 ounces filet mignon (2 steaks, about 2 inches thick, room temperature)
  • ▢1 tsp kosher salt
  • ½ tsp pepper (freshly ground)
  • 2 tablespoons butter (Kerrygold recommended)
  • 2 cloves garlic (smashed)
  • 2 sprigs rosemary
  • 2 sprigs thyme.

Instructions

  • Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F. 
  • Add butter, garlic, rosemary and thyme to oven safe stainless steel or cast iron pan. 
  • Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
  • As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn – keep it moving. Insert thermometer into thickest part of steak and transfer pan with steaks to hot oven.
  • Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around 10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
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