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Perfectly seared beef filet mignon with rich sauce

PERFECT FILET MIGNON

Harrison chef
Butter-tender,restaurant-quality! Pan-seared + oven-finished. Garlic herb butter. Specialoccasion perfection!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 310 kcal

Ingredients
  

For the Steak:

  • 4 filet mignon steaks 6-8 oz each, 1½-2 inches thick
  • 2 tablespoons high-heat oil avocado, grapeseed, or canola
  • 2 teaspoons coarse sea salt or kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons butter for basting

For the Garlic Herb Butter (Optional but Recommended):

  • 4 tablespoons unsalted butter softened
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fresh rosemary finely chopped

Instructions
 

  • Steaks to room temp 30-45 min. Preheat oven 400°F.
  • Pat steaks DRY. Season generously with salt & pepper.
  • Sear in smoking-hot skillet: 2-3 min per side until golden crust.
  • Add butter, baste 1 min. Transfer to 400°F oven.
  • Oven: 5-7 min for medium-rare (130°F). Check with thermometer!
  • Rest 5-10 min. Top with herb butter. Serve!

Notes

  • ROOM TEMP ESSENTIAL: 30-45 min out of fridge. Even cooking!
  • Pat completely dry: Moisture = no crust. Dry = perfect sear!
  • Use thermometer: Only way to guarantee doneness. 130°F = medium-rare.
• MUST rest 5-10 min: Juices redistribute. Don't skip!
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