Perfect Pan-Seared Filet Mignon with Garlic Herb Butter

Ingredients

• 2 filet mignon steaks (1.5-2 inches thick)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil (or other high smoke point oil, like canola)
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2-3 sprigs fresh thyme or rosemary (optional)

For the Garlic Herb Butter (optional, but recommended)

• 4 tablespoons unsalted butter, softened
• 1 clove garlic, minced
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme or rosemary, chopped
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Steaks

1. Remove the filet mignon from the refrigerator 30-60 minutes before cooking to let them come to room temperature.
2. Pat the steaks dry with a paper towel to remove excess moisture.
3. Season generously on both sides with kosher salt and freshly ground black pepper.

Step 2: Make the Garlic Herb Butter

1. In a small bowl, mix softened butter with minced garlic, parsley, thyme, or rosemary. Add a pinch of salt and pepper.
2. Form into a small log using plastic wrap and refrigerate until firm.

Step 3: Sear the Filet Mignon

1. Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the vegetable oil and swirl to coat the pan.
2. Carefully place the steaks into the skillet and sear for 2-3 minutes per side without moving them. This creates a flavorful crust.
3. Using tongs, sear the edges of the steaks for about 1 minute each.

Step 4: Add Butter and Aromatics

1. Reduce the heat to medium and add 2 tablespoons of butter, smashed garlic, and fresh herb sprigs to the skillet.
2. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for about 1 minute.

Step 5: Finish Cooking

1. If your steaks are thick and need more cooking, transfer the skillet to a preheated 400°F (200°C) oven and cook for 3-5 minutes for medium-rare (internal temperature of 130-135°F).
2. Use an instant-read thermometer to check doneness:
   • Rare: 125°F
   • Medium-Rare: 130-135°F
   • Medium: 140-145°F
3. Remove the steaks from the skillet and let them rest for 5-10 minutes. Resting allows the juices to redistribute.

Step 6: Serve

1. Top each steak with a slice of the garlic herb butter (or plain butter, if you prefer).
2. Serve with your favorite sides, like mashed potatoes, roasted vegetables, or a fresh green salad.

Enjoy your tender, buttery filet mignon! Let me know if you'd like suggestions for complementary sides or wine pairings.