Filet mignon
Filet mignon is notoriously known as a supremely tender beef cut. It is encoded within the smaller end of tenderloin, a cylindrical muscle that lies along the cow's spine and does not bear much exercise, so the flesh is fine-textured. It has a quality that can almost melt in your mouth. Most filet mignon turns out to be boneless and is flavoured rather delicately as compared to other cuts. Filet mignon is usually seasoned simply with salt and pepper or enhanced with rich sauces like Béarnaise or red wine reduction. The common cooking techniques are broiling, grilling, and pan searing. Filet mignon is typically prepared as a small, thick steak, and because it is so lean, it is frequently enveloped in bacon to lend flavor and moistness.
Ingredients
- 2 filet mignon steaks about 1.5 inches thick
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves smashed
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
For the Garlic Herb Butter:
- 4 tablespoons unsalted butter softened
- 1 garlic clove minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Garlic Herb Butter:
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well until all ingredients are evenly distributed. Set aside.
Season the Steaks:
- Take the filet mignon out of the refrigerator and let it come to room temperature (about 30 minutes before cooking).
- Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Preheat Your Pan:
- Heat a heavy-bottomed skillet (such as cast iron) over medium-high heat until it is very hot. This usually takes about 5 minutes.
Sear the Steaks:
- Add the olive oil to the hot skillet. Place the filet mignon steaks in the pan and sear for 3-4 minutes on each side, until a nice brown crust forms. Do not move the steaks around in the pan during this time.
Add Butter and Herbs:
- Reduce the heat to medium and add the 2 tablespoons of butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs for another 1-2 minutes.
Finish Cooking:
- For medium-rare, continue cooking the steaks for about 2-3 more minutes. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C). Adjust the cooking time if you prefer your steak more or less done.
Rest the Steaks:
- Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute and results in a juicier steak.
Serve:
- Top each filet mignon with a dollop of the prepared garlic herb butter. Serve immediately with your favorite side dishes.