Ingredients: |
Ingredients: Equipment
Meat thermometer
Ingredients
16 ounces filet mignon 2 steaks, about 2 inches thick, room temperature
1 tsp kosher salt
1/2 tsp pepper freshly ground
2 tablespoons butter Kerrygold recommended
2 cloves garlic smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
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Directions: |
Directions:Instructions
Prepare steaks: Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400°F.
Prepare infused butter ingredients: Add butter, garlic, rosemary and thyme to an oven safe stainless steel or cast iron pan.
Infuse butter: Heat butter, garlic cloves, and fresh herbs over medium-high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn. (Optional: Infuse the butter over a very low heat for an hour or more. It won't burn and will create even better flavor. If choosing this method, you can remove the garlic and herbs at the end when you are ready to sear the steaks and use them as a garnish when serving. The heat will need to be increased when you are ready to sear the steaks).
Sear steaks: Add both steaks to the hot pan. Sear for 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn them once after they get nicely browned. Do not let the butter burn - keep it moving. Insert a meat thermometer into the thickest part of the steak and transfer the pan to the hot oven. Alternatively, you can test with an instant-read meat thermometer.
Finish cooking in hot oven: After 5-15 minutes, remove when internal temperature reaches 115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium. Total time in oven will vary depending on desired doneness as well as the starting internal temperatures of the steaks. Allow the steaks to rest on a plate, loosely tented with foil to keep them warm, for at least 5 minutes (temperature should rise another 5 degrees). |
Personal
Notes: |
Personal
Notes: Notes
Cooking tips for perfect results:
I can't stress enough how important it is to let your steaks come to room temperature before cooking. These are thick cut and if they're super cold in the middle, you risk over cooking the outside before the middle is done. Prior to cooking, take the steaks out of the refrigerator at least an hour before they hit the pan.
When the steaks are added to the pan, they will reduce the temperature of the pan and help prevent your butter from burning. You still need to keep an eye on it and move the butter around so that it doesn't burn.
Be sure to test with an accurate thermometer to guarantee that the steaks are cooked to your liking.
For best results, buy steaks that are the same size and thickness. This will ensure they cook at the same rate. Otherwise you will need to test the temperature of each steak.
Pull them out of the oven a few degrees before they've reached their final temperature and allow them to rest in the pan for at least 5 minutes prior to serving.
If you accidentally took the temperature too far, you will still need to allow them to rest before cutting into them, but take them out of the hot pan to rest. This will slow further cooking which would result in an overly done filet mignon.
The best type of pan is either cast iron or a high quality stainless steal. Just be sure it is oven safe.
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