This Filet Mignon with Garlic Herb Butter is easy and taste absolutely phenomenal!
This Filet Mignon with Garlic Herb Butter absolutely melts in your mouth. Cooking it in a hot pan and finishing it in the oven will give you the best filet you ever had. So easy to do, super tender, flavorful and delicious!
Cast iron skillets are the best for this steak, because it get so hot and gives them such a great sear. They are fairly cheap and will last forever this is the one I have. The garlic herb butter is such a perfect combo to top this filet off with.
My love for Filet Mignon is strong! I mean it just melts in your mouth. The very reason why it is so dang expensive, So it is a huge treat when we have it.
You could cut the garlic herb butter in half, depending on how many steaks you make. Or just keep it in the fridge and use another time.
So many endless possibilities with what you can add to this butter to make it even more delicious!
This Garlic Herb Butter is fantastic on anything really, just keep it in your fridge and give it a try on beef, chicken or veggies. It’s amazing on my Easy Sheet Pan Lemon Herb Chicken.
Filet Mignon with Garlic Herb Butter
Ingredients
- 2-4 8- ounce Filet Mignon steaks about 1 1/2 inch thick
- 2 tablespoons olive oil
- 3 tablespoon butter
- 2 teaspoons kosher salt
- fresh ground pepper
- fresh chopped parsley
For the Garlic Herb Butter
- 1 stick butter softened
- 1 tablespoon rosemary
- 1 tablespoon fresh thyme
- 2 garlic cloves minced
Instructions
- Remove steaks from refrigerator and let come to room temperature for about 30 minutes.
- Preheat oven to 400 degrees
Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
- Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
- For the butter
- In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
Guy says
June 9, 2019 at 5:25 pmAbsolutely perfect! Moved this up to number one on my list offillet recipes . Probably the result of oven variances, but cooked in oven for 9 1/2 minutes. Great medium rare !
Thank you!
Wendie says
June 9, 2019 at 5:43 pmOh you’re so welcome Guy! I’m so glad you loved it. 🙂
Dawn says
May 4, 2019 at 4:52 amOk..i might sound dumb but i don’t get the oven temp. It says to pre heat to 400 f but then says to bake no higher then 155 f. Please explain. Thank you
Wendie says
May 4, 2019 at 5:11 pmThose temps are for the doneness you prefer your steak to be. 150-155F is medium well. Hope this helps Dawn 🙂
Ron says
March 11, 2019 at 5:55 pmWow! The Garlic Herb Butter really sets this off! One of THE BEST steaks I’ve ever made. I tried this recipe and it gave the steak so much more dimension. I had to call my dad and tell him about it. 🙂
Wendie says
March 12, 2019 at 1:03 amOh yay Ron! So glad you loved it. It really does take it to another level. Thanks for coming back here and sharing with me 🙂
Joe Kaye says
December 8, 2018 at 8:06 amI can’t stand the taste or smell of olives. It also has a vary low smoke point. I used canola oil and it tasted great and no smoke detector went off. Otherwise this recipe works fine for me..
Wendie says
December 8, 2018 at 6:59 pmYay Joe! I’m so glad you liked it 🙂
Tman says
January 5, 2018 at 1:05 amAnd being a Texan…I thought this could only be done in my outdoor grill! Excellente^
Wendie says
January 5, 2018 at 1:24 amWhat a compliment from a true Texan Tman! Thank you for coming back her to let me know 🙂