Romantic Filet Mignon Garlic Herb (Printable)
Tender filet mignon enhanced by melting garlic herb butter for a special, flavorful meal.
# What You’ll Need:
→ For the Filet Mignon
01 - 2 filet mignon steaks (6 oz each, about 1.5 inches thick)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, minced
07 - 1 teaspoon fresh parsley, finely chopped
08 - 1 teaspoon fresh chives, finely chopped
09 - ½ teaspoon fresh thyme leaves
10 - ¼ teaspoon lemon zest
11 - Pinch of salt
# How to Prepare:
01 - In a small bowl, mix the softened butter with garlic, parsley, chives, thyme, lemon zest, and a pinch of salt until well combined. Shape into a log using parchment paper and refrigerate until firm.
02 - Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Season both sides generously with salt and pepper.
03 - Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until just smoking.
04 - Sear the steaks for 3–4 minutes per side for medium-rare, or to desired doneness. Use tongs to sear the fat-rendered edges as well.
05 - Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
06 - Slice the chilled garlic herb butter and place a generous pat on each hot steak just before serving.
# Expert Advice:
01 -
- The compound butter transforms an already perfect steak into something absolutely swoon worthy
- Ready in under 30 minutes but tastes like you spent all day cooking
- Impressive enough for dinner parties yet simple enough for a cozy weeknight date
02 -
- Never skip the resting period or all those precious juices will end up on your cutting board instead of in your mouth
- The pan should be hot enough that the oil shimmers and just starts to smoke before adding the meat
- Your butter log keeps in the freezer for months, so I always make extra to have on hand
03 -
- Invest in a good meat thermometer if you want absolutely consistent results every time
- Make the butter up to three days ahead and keep it wrapped tight in the refrigerator