Oh Filet Mignon how I love thee…
So on Pinterest…of course… I found a new way to do Filet. Before it was heat up the grill and cook away….perfectly of course. Then stumbling across this pin…I tried it…I loved it…and I was forever converted! Hallelujah.
Any whoots it referred to as restaurant style. You’ll never go back after this, I promise! You can check out the original post, or just trust me!
Put your butter in a small bowl; add all your seasonings. In the source she uses nothing but fresh herbs, I can understand how this would be awesome, but I just use my dried herbs. It’s what I have on hand so this is what’s in the recipe.
Spoon mixture in to plastic wrap, roll it up like a log and place in fridge.
Heat up your cast iron as hot as you can. I preheat mine in the oven, when I am preheating the oven. I just confused myself…
Season up your cuts. I only use salt and pepper, and a drizzle of olive oil. Do this to both sides.
Pull your cast iron out of the oven, use a hot pad! I did not, and still have a scar on my hand. Put it on the stove and turn the burner on high. You really need it super-hot.Throw 4 tablespoons of butter in, do not skimp on this. You must do it to have it turn out.
Add your meat. Now here is where it all starts. Take a large serving spoon and start spooning the butter over the steaks. Do this consistently for about 3 minutes. Then turn them over and do it all over again. Total time being basted about 6 minutes.
Remove pan from burner and place in the oven. Let cook for about 7 more minutes. This will be for a medium. Adjust the cooking time for your preference. Longer for well, Less time for rare.
Plate and top with compound butter, while still hot! This is truly amazing!
I have gone beyond filet now and do all my beef like this. A rib eye done to this perfection…oh my!
This recipe is good for 12 – 16 ounces of filet.
Restaurant Style Steak
Print recipe| Serves | 2-4 |
| Prep time | 3 minutes |
| Cook time | 12 minutes |
| Total time | 15 minutes |
Ingredients
- 12oz Filet Mignon
- 4 teaspoons Kosher Salt
- 4 teaspoons Pepper
- 1 stick Butter
- 2 cloves Garlic (minced)
- 1/2 teaspoon Parsley
- 1/2 teaspoon Thyme
- 1/4 teaspoon Rubbed Sage
- 1/2 teaspoon Lemon Zest
Directions
| Step 1 | |
| Preheat oven and cast iron skillet to 500 degrees. In a small bowl combine 1/2 stick of butter, herbs and lemon zest. Spoon mixture out in to plastic wrap, roll up like a log and refrigerate. Season your cuts with salt and pepper, both sides. | |
| Step 2 | |
| Using hot pads, place your cast iron on the burner and turn to high. You need it scorching hot. Place the remaining butter in the pan; then add your cuts. Seer on each side constantly spooning over with butter and juices for about 3 minutes, or until a nice crust has formed. Then place in the oven and continue to cook for 6-7 minutes. This is for medium, adjust time for your preference | |
| Step 3 | |
| Remove from oven; plate the steak and while still hot place a slice of compound butter on top. Delicious! | |
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