Filet Mignon with Garlic Herb Butter

Filet mignon on a plate with mashed potatoes and herb butter on top.

Filet Mignon with Garlic Herb Butter

Pan seared filet mignon finished in the oven and topped with slices of garlic herb butter. Two minutes a side, 7 to 8 minutes in the oven, rest, done.

Course Entrees

Cuisine American

Keyword filet mignon with herb butter, garlic butter filet mignon, pan seared filet mignon

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 680kcal

Author Wendie Williams

Equipment

Ingredients

4 Filet Mignon steaks, 8 ounces each 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

1/2 cup butter room temperature
2 teaspoon fresh rosemary
1 tablespoon fresh thyme
2 garlic cloves minced

Instructions

Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
Preheat the 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 then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 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.

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.
Remove the skillet from the oven and add a couple of slices of garlic herb butter on top of the steaks and let rest for 5 minutes. Serve garnished with fresh parsley and pan juices.

Video

Notes

I recommend using fresh herbs but dried herbs will work too

Make sure you let your beef tenderloin come to room temperature before placing it in a hot skillet.

Let the meat rest for 5 minutes before slicing.

Nutrition