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Pan-Seared Filet Mignon with Garlic Herb Butter (No Burnt Garlic)

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Steakhouse-crust filet mignon basted by a slowly melting garlic herb butter coin instead of pan-burnt butter.

Ingredients

Scale
  • 2 filet mignon steaks, 1.5-2 inches thick (6 - 8 oz each)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado or refined high-smoke-point oil
  • 4 tablespoons unsalted butter, softened
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon lemon zest
  • Flaky sea salt, for finishing

Instructions

  1. At least 1 hour (or up to 24 hours) before cooking, pat filets dry and season all over with 1 teaspoon kosher salt. Place uncovered on a rack in the fridge.
  2. Meanwhile, mix softened butter, garlic, parsley, thyme, lemon zest, and a pinch of salt. Roll into a log in plastic wrap and freeze until firm, at least 45 minutes. Slice into 4 coins when ready to use.
  3. Remove steaks from the fridge 30-40 minutes before cooking to take the chill off. Pat dry again and season with remaining 1/2 teaspoon salt and the pepper.
  4. Heat oil in a heavy skillet (cast iron or stainless) over high heat until just shy of smoking.
  5. Sear steaks undisturbed for 3-4 minutes until a deep brown crust forms, then flip and sear 3-4 minutes more, using tongs to sear the fatty edge for 30 seconds too.
  6. Check internal temperature: pull at 125°F for medium-rare, 130°F for medium. Do not add butter or garlic to the pan.
  7. Transfer steaks to a warm plate or board and immediately top each with a frozen herb butter coin. Rest 5-8 minutes, allowing the butter to melt and baste the steak.
  8. Finish with a pinch of flaky sea salt and spoon any pooled butter over the top before serving.

Notes

A probe thermometer is the single biggest upgrade you can make to this recipe - filets are thick and pricey, and color alone won’t tell you what’s happening in the center. Extra butter coins freeze well for up to 3 months; use on pork chops, roasted vegetables, or baked potatoes. If your steaks are under 1.5 inches thick, sear 2 minutes per side and check temperature earlier since they’ll cook faster than the timing above.

Find it online: https://www.rapidrecipes.blog/pan-seared-filet-mignon-with-garlic-herb-butter-no-burnt-garlic/