Restaurant Style Filet Mignon


2 (8 ounce) filet mignon steaks
4 teaspoons kosher salt
4 teaspoons freshly cracked pepper
8 tablespoons unsalted butter, softened ( 1 stick divided)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 teaspoon lemon zest


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 there 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.

Steve notes: I didn't have a cast iron skillet with me, I used my heaviest pan. Instead
of putting the pan in the oven, I put the steak on a grilling rack inside a convection
oven preheated to 400 degrees.