Restaurant Style Filet Mignon

You’ll Need:

2 8oz. beef mignons
4 tsp. salt
4 tbsp. pepper
1/2 c. butter
1 tbsp. olive oil
2 cloves garlic, chopped
1 tbsp. thyme, chopped
1 tsp. lemon zest


How To:

Preheat oven to 400F.

Take 4 tablespoons butter, softened, and mix well with the garlic, parsley, thyme, and lemon zest.   Form into a log and refrigerate.

Generously season filets with salt and pepper, approximately 1 teaspoon of seasoning per side.  Heat remaining butter and the olive oil in a cast iron skillet to a screaming hot temperature.

Sear filets 2-3 minutes per side, or until a nice brown crust has formed.  While steak is searing, continue to spoon residual butter in pan on top of the meat. Once both sides are seared, place in the center of the over for 6-8 minutes, depending on thickness of steak.

In the last minute of cooking, take the log of butter from the refrigerator and slice. Once steak has been removed from the oven, place a slice of the butter mixture on top of the steak to season it.

Makes: 2 servings
Prep Time: 5 minutes
Chill Time: 15 minutes
Cook Time: 15 minutes
Calories: 883

Adapted from Whit’s Amuse Bouche.