I had not planned to share yet another recipe with you today. I’ve shared three great recipes today, a couple of sides and an awesome BLT. But I learned that today is National Filet Mignon Day.
Filet Mignon is the tenderloin that has been sliced into beautiful steaks. The tenderloin is a muscle that does little work, and therefore is tender. There is almost no fat in the tenderloin, making it a great choice from a health perspective when selecting cuts of red meat. However; the lack of fat creates challenges to render a steak that is rich in flavor and juiciness. It is easy to ruin this pricey cut of meat simply by allowing it to dry out while cooking. Filet Mignon is best served medium-rare. To bring flavor to the steak, it should be seasoned simply with salt and pepper, then seared for a deep crust that is delicious. When topped with a compound butter of herbs, it is heaven on a plate.
Perfect Filet Mignon for Two
2 (8 oz) Filet Mignon Steaks
4 teaspoons Kosher Salt
4 teaspoons fresh Cracked Pepper
8 tablespoons unsalted butter, softened (divided)
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh Parsley, chopped
1 tablespoon fresh Rosemary, chopped
1 teaspoon lemon zest
Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side. Let steaks rest on the counter for about 30 minutes for the salt to do its thing. This will also raise the internal temperature of the steak and even out any cold spots for even cooking.
Meanwhile, 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.
Heat oven to 450 degrees.
When ready to sear filets, heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet over high heat until smoking hot. Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Do not move filets as they are searing. While the steaks are searing, continue to spoon the residual butter in the pan on top of the meat. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 5 to 6 minutes, depending upon how thick your steak is.
Just before removing the steaks from the oven, slice two nice rounds from the compounded butter log and 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.
More awesome Filet Mignon/Tenderloin recipes: