Romantic Filet Mignon Garlic Butter (Printable)
Luxurious filet mignon topped with melting garlic herb butter for special occasions.
# Ingredient List:
→ For the Filet Mignon
01 - 2 filet mignon steaks (6 oz each, about 1.5 inches thick)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Garlic Herb Butter
05 - 4 tablespoons unsalted butter, softened
06 - 1 garlic clove, minced
07 - 1 teaspoon fresh parsley, finely chopped
08 - 1 teaspoon fresh chives, finely chopped
09 - ½ teaspoon fresh thyme leaves
10 - ¼ teaspoon lemon zest
11 - Pinch of salt
# How to Make:
01 - In a small bowl, mix the softened butter with garlic, parsley, chives, thyme, lemon zest, and a pinch of salt until well combined. Shape into a log using parchment paper, then refrigerate until firm.
02 - Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels, then season both sides generously with salt and pepper.
03 - Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until just smoking, ensuring proper searing temperature.
04 - Place steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare doneness, or adjust timing to your preference. Use tongs to sear the fat edges for an additional crispy crust.
05 - Transfer steaks to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
06 - Slice the chilled garlic herb butter into rounds and place a generous pat on each hot steak just before serving, allowing the butter to melt over the meat.
# Expert Tips:
01 -
- The garlic herb butter melts into every nook and cranny, creating an incredible sauce right on your plate
- Restaurant quality results in under 30 minutes without any fancy techniques
- Perfect for special occasions but easy enough for a luxurious Tuesday night dinner
02 -
- Cold steaks resist searing and cook unevenly, so patience during the resting phase really pays off
- I learned the hard way that moving the steaks too much prevents proper crust formation
- An instant read thermometer is your friend, 130F internal means perfect medium-rare
03 -
- If you want a pan sauce, deglaze with red wine after removing the steaks and reduce for 2 minutes
- Dried herbs work in a pinch, use about one third the amount and add them earlier to soften