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Filet Mignon with Garlic Herb Butter

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This Filet Mignon with Garlic Herb Butter is easy and tastes absolutely phenomenal!

Filet Mignon with Garlic herb butter 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!

 

Filet Mignon with Garlic herb butter in a skilletCast iron skillets are the best for this steak because it gets so hot and gives them such a great sear. They are fairly cheap and will last forever. Using a good meat thermometer will help you achieve the right cooking temp for your preference.

 

raw filet mignonMy 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.

 

The garlic herb butter is such a perfect combo to top this filet off with. 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 it 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

 
 
 
 

Filet Mignon with Garlic herb butter on a plate with potatoes and asparagusMAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM,  PINTEREST  FOR ALL MY LATEST RECIPES.

 

 

Yield: 4

Filet Mignon with Garlic Herb Butter

Filet Mignon with Garlic herb butter in a skillet

This Filet Mignon with Garlic Herb Butter is easy and taste absolutely phenomenal!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Remove steaks from the refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. 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 then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. 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.

Nutrition Information

Yield

4

Serving Size

1 Servings
Amount Per Serving Calories 951Total Fat 77gSaturated Fat 36gTrans Fat 1gUnsaturated Fat 33gCholesterol 304mgSodium 1431mgCarbohydrates 2gFiber 1gSugar 0gProtein 61g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

Did you make this recipe?

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© Wendie
Cuisine: American / Category: Entrees

Comments

  2. Vanessa says

    THANK YOU!!!!! My husband says this is now his new favorite way to make steak. As for the butter – perfect!

  4. David H says

    5 stars
    Thanks a lot!! Thanks to you- I’ve been promoted from dishwasher to head chef at my house!! But really, thank you for this wonderful and delicious recipe!! So easy and came out perfectly!! 😁

  5. Wendie says

    Every oven can cook slightly differently. Assuming you’re using a cast-iron pan, and the steak is 8 oz and 1 1/2 inches thick. 7-8 minutes should get you rare/medium-rare. The best way to tell is to use a meat thermometer. There is one linked in the post if needed.

  6. Amanda says

    Approximately what donesness are the steaks if pulled at the 7-8 minute mark after following the directions exactly? Thanks!

  8. Susan says

    Making these once again for probably the seventh time,!! So very delicious, fool proof and oh so gourmet😊 My go to recipe for filets. Very impressive…..you won’t be disappointed, that’s for sure!

  11. Dianne Newman says

    5 stars
    Thanks so much for including the temps for various degrees of doneness. Got a way to keep medium steaks warm while medium-well are still cooking?

  12. Clara says

    Made this for my husband’s birthday and we were so impressed! Our steaks were cooked to the perfect medium rare and the butter added so much flavor. We will definitely stick to this recipe!

  14. Brian Savary says

    I made it for my wife and I for mother’s day. It was amazing. The only thing was that I had it in the oven for 25 min for medium well.

  15. sheri Lourcey says

    I followed this recipe exackly, but cooked in oven for 5 minutes let rest five minutes. They were perfect and the flavor from the butter was awesome. The sear on the steak was crispy but very juicy melt in your mouth steak.Going to make this again Tuesday for my sister.

  16. Wendie says

    Sure Betty, But ribeye steaks are a little larger so the cooking time would be a bit longer. Just use a thermometer to check for your desired doneness.

  19. Katie says

    Question: I don’t have fresh rosemary or thyme. Would using dried herbs in the butter create the same taste?

  21. Jen says

    Amazing! Delish!
    My first time to prepare steak using this method.
    I will definitely use this recipe for filet from now on.
    The recipe and the directions were spot on.
    My husband raved about it, too.
    Thank you For this recipe.! 😋

  23. Trish says

    We made it tonight….my 13 year old sons favorite meal…now he knows how to make it himself!!

    THank you so much!!

  24. Wendie says

    Depending on how many filets you make. I use about 1-1 1/2 tablespoon per steak. Just store the rest in the refrigerator and use on chicken, steak or even veggies.

  25. Arumi says

    I am going to make this tonight! Just a quick question, how much of the garlic butter do I put on the steak? Do I use all of it?

  26. Wendie says

    Everybody likes their beef cooked at different temps. The easiest way is to use a meat thermometer that will be the most accurate for you.

  27. Marisa says

    I made this tonight and it was so yummy! I’m just horrible at cooking at the correct temperatures! I seared it correct but when I put it in the oven I felt like I over cooked it. Any tips on cooking steak on a iron skillet ?!

  29. Kathy Willis says

    I made this tonight for NYE and paired it with lobster tail. The steak was so delicious, perfectly medium rare, and just melted in my mouth! We also used the herbed butter for the lobster! Thank you for such an easy yet elegant meal!

  31. Robin says

    Looking at trying this tonight. You have salt and pepper in the ingredients, but you never say when to use them. Do you season before searing the meat or after cooking?

  33. Jon says

    So you pour the juice from the pan Over the top of the steaks once the steaks are done cooking? Then serve?

  35. Celene says

    Beautiful meal. Made easy. Not complicated. Thank you.. This is how my family made steaks when i was growing up .we did our own butchering .raised every thing we ate. Again , Thank you.

  36. Wendie says

    Every stove/oven is a little different. I would get your skillet as hot as you can. And start with 7-8 minutes in the oven like the recipe states then check the temp of the meat, add another minute or two if you want it cooked more. Hope this helps Angie 🙂

  37. Angie says

    What number on the stove do you consider hot for the 2 minutes? Mine goes up to a 9? Also, how long in the oven for medium steak cooked pink through?

  39. Guy says

    Absolutely 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!

  40. Wendie says

    Those temps are for the doneness you prefer your steak to be. 150-155F is medium well. Hope this helps Dawn 🙂

  41. Dawn says

    Ok..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

  42. Wendie says

    Oh yay Ron! So glad you loved it. It really does take it to another level. Thanks for coming back here and sharing with me 🙂

  43. Ron says

    5 stars
    Wow! 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. 🙂

  45. Joe Kaye says

    4 stars
    I 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..

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