Martina Mcbride Filet Mignon Recipe With Thyme Butter

MARTINA MCBRIDE FILET MIGNON RECIPE WITH THYME BUTTER

Steps:

• Combine the ¾ cup of butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll it up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance.
• Preheat the oven to 400°F.
• Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in 2 batches, searing 2 minutes per side until well-browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. Transfer the steaks to an ovenproof, rimmed baking sheet and place in the oven. Cook for 8 to 10 minutes for medium-rare (145°F) or 12 to 14 minutes for medium (160°F).
• While the steaks are finishing in the oven, add 2 tablespoons of the butter to the skillet and return it to the burner. Add the mushrooms and cook over high heat, stirring frequently, until golden-brown around the edges, 6 to 8 minutes. Remove the mushrooms from the skillet and set aside.
• Add the garlic and ½ cup of the sherry to the skillet, stirring to loosen any browned particles from the bottom. Return the skillet to the heat and, being careful that the sherry does not flame up, cook until it is reduced by half, 2 to 3 minutes. Add 2 tablespoons of the remaining butter, stirring to combine. Add the reserved mushrooms to the pan and season with the remaining ½ teaspoon of salt and the freshly ground pepper. Remove from the heat and whisk in the remaining 2 tablespoons of butter and the remaining ¼ cup of sherry. Serve the mushrooms over the steaks and top with a ½ -inch-thick slice of thyme butter.

MARINATED FILET MIGNON WITH FLAVORED BUTTER

Steps:

• Place filets in a re-sealable plastic bag.
• Combine the marinade ingredients in a glass bowl or measuring cup.
• Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
• Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
• Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.