Butter Basted Filet Mignon Recipes
PERFECT FILET MIGNON RECIPE
Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
- Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
- Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
- Add the filets. Sear for 2 minutes on each side, without moving them around.
- Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
- Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.
Nutrition Facts : Calories 350 kcal, Carbohydrate 0.2 g, Protein 20 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 57 mg, Fiber 0.04 g, Sugar 0.01 g, UnsaturatedFat 13 g, ServingSize 1 serving
FILET MIGNON WITH GARLIC CHEESE BUTTER
Cooking is something I've enjoyed since I was a girl. I'm always looking for new and exciting recipes to make. My dream is to start up a catering service.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Sprinkle with thyme. Wrap the bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor. Add butter; process until smooth. Transfer mixture to a small bowl. Stir in cheese. Cover and refrigerate for at least 1 hour., Rub both sides of steaks with pepper. Wrap a bacon strip around each steak; secure with a toothpick. Broil 4-6 in. from the heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer reads 135°; medium, 140°; medium-well, 145°), basting with butter mixture. Serve with any remaining butter mixture.
Nutrition Facts :
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- To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller.
- Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using.
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- Season well with kosher salt and pepper at least 1 hour before cooking. Note: If you had them in the refrigerator, set them out for at least 30 minutes and up to an hour so they lose their chill.
- Place a cast iron skillet or a heavy bottom oven safe pan over high heat. When the pan is very hot, add 2 Tablespoons olive oil.
- Use tongs and place each steak in the skillet, don't pierce them with a fork or all the juices will bleed out. Allow the steaks to sear for 5-6 minutes, untouched, to develop a good crust.
- Reduce temperature to medium-high heat and flip steaks with tongs. Add butter, garlic and rosemary and baste steaks for an additional 5 minutes or until desired doneness. Use a meat thermometer to determine doneness per chart in Notes. If cooking for Medium Rare, sear steaks on each side 3-4 minutes and test doneness so you don't over cook steaks.
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- Remove steaks from the refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
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