Recipe by gailanng
Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog.
Top Review by nina22541
My husband just raved over this (he told me to save this recipe). He said it was the best steak I've ever cooked and I have to agree. Your instructions were spot on and I followed them to the minute. Wonderful filets tender, juicy and just the med rare that we like them. The butter mix on top just added to the great taste. I would say to anyone looking at this recipe do not deviate from the instructions and you will have a memorable meal. Thank you, thank you. -- Nina
- 2 (8 ounce) filet mignon steaks
- 4 teaspoons kosher salt
- 4 teaspoons fresh cracked pepper
- 8 tablespoons unsalted butter, softened (1 stick divided)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
Directions See How It's Made
- Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
- Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Preheat your oven to 400 degrees.
- Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
- While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
- Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.