Pan-Seared Filet Mignon with Herb Butter

Ingredients

• 2 steaks filet mignon steaks (6 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 sprigs fresh thyme or rosemary sprigs

Instructions

1. 1

   Remove the filet mignon steaks from the refrigerator and place them on a cutting board; let them sit at room temperature for 10 minutes so they cook evenly.

2. 2

   Pat both steaks dry with paper towels on all sides, rubbing gently in one direction until no moisture remains; this helps them brown instead of steam.

3. 3

   Sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper evenly over the top of each steak, using your fingertips to press the seasoning gently into the meat.

4. 4

   Place a 10-inch cast iron skillet (or heavy-bottomed stainless steel pan) over medium-high heat and wait 2–3 minutes until it is very hot — carefully hold your hand 2 inches above the pan; you should feel intense heat radiating up.

5. 5

   Add 2 tablespoons of olive oil to the hot pan and tilt it to coat the bottom; wait 30 seconds until the oil shimmers and moves quickly when you tilt the pan again.

6. 6

   Gently lay both steaks away from your body into the center of the skillet; do not move them for 3 minutes, allowing them to develop a deep golden-brown crust on the bottom.

7. 7

   Flip each steak using tongs (grab near the edge and rotate smoothly); sear the other side without moving for 3 minutes until it is golden brown.

8. 8

   Add 3 tablespoons of butter and 4 herb sprigs to the empty space around the steaks; the butter will begin to foam and smell richly fragrant, about 20 seconds.

9. 9

   Using a spoon, tilt the pan slightly and constantly baste the top of each steak with the melted butter-herb mixture for 2–3 minutes, tilting and spooning repeatedly.

10. 10

    Insert an instant-read meat thermometer into the thickest part of one steak without touching bone; pull from heat when it reads 130°F (medium-rare) — carryover cooking will raise it to 135°F as it rests.

11. 11

    Slide each steak onto a plate and spoon any remaining butter-herb sauce from the skillet over the top of both steaks.

12. 12

    Let the steaks rest without moving for 5 minutes; this allows the juices to redistribute through the meat, keeping each bite tender and juicy.

Tools you’ll need

• 10-inch cast iron skillet or heavy-bottomed stainless steel pan
• paper towels
• cutting board
• tongs
• spoon for basting
• instant-read meat thermometer
• serving plates

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