Truly a perfect filet mignon, this is the best steak recipe that turns out perfect every time. Seared in a cast-iron or heavy bottom skillet on the stovetop and finished in the oven with garlicky compound butter, the steak is tender, buttery, and oh so flavorful. These steaks are incredible served with a Spinach Salad With Bacon Dressing, a Loaded Hasselback potato, and a glass or two of Fruity Red Wine Sangria to wash it down. Heavenly.
A filet mignon is often referred to as a tenderloin steak. It has a mild beef flavor and is very lean, so it often needs a bit of help to make it as flavorful as it is tender.
The flavor in this recipe comes from the dry brine and the double addition of compound butter that’s full of garlic, pepper, and lemon juice. We’re going to add it once before roasting in the oven and then again to finish with a sprinkle of parsley.
WHAT IS A DRY BRINE AND WHY SHOULD I DO IT?
Dry brining is basically just rubbing your perfect filet mignon in salt and allowing it to sit in the refrigerator for at least 30 minutes. Not only does this add flavor, but it also allows that salty flavor to penetrate deeper into the protein.
DO I REALLY NEED TO LET MY STEAKS COME TO ROOM TEMPERATURE?
I was taught that in order for protein to cook evenly from the edges to the center, it should be room temperature when it heats the heat.
Without the skillet having to warm the meat’s surface, it allows the steak to brown better and more evenly as well.
I have to admit that there are theories to the contrary on this, but it seems to make sense to me…and maybe its a habit now.
HOW DO I COOK A PERFECT FILET MIGNON?
Once you dry brine the steak, let it chill for 30 minutes and then come back to room temperature, we are going to dry the meat and sear it in a skillet over high heat.
Before popping the steaks into the oven, dollop a bit of compound butter on them and bake for just a few minutes. Finally, tent the meat, add a little more compound butter, and allow the protein to rest for a few more minutes. Then it’s time to enjoy your perfect filet mignon. So worth the effort.
Make your dinner feel like a high-end steakhouse with these recipe suggestions:
- Classic Wedge Salad
- Steakhouse Creamed Spinach
- Lemon Parmesan Roasted Asparagus
- Roasted Garlic Horseradish Mashed Potatoes
- Incredible Molten Lava Cake
Truly a perfect filet mignon recipe that comes out perfectly every time. Topped with garlicky compound butter and garnished with minced, fresh parsley, this steak is just as delicious as you get in your favorite steakhouse restaurant.
For the butter:
- ½ cup unsalted butter, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the steaks:
- 2 (8-ounce) filet mignon steaks, about 2-inches thick
- Kosher salt
- 1 –2 tablespoons vegetable oil
- ¼ cup finely minced fresh parsley
Dry brine the steaks. Use paper towels to dry the meat on all sides. Season the meat, again on all sides, with Kosher salt. Press the salt into the meat. Place the steaks onto a small rack set over a plate and return to the refrigerator. Allow the meat to sit for at least 30 minutes to overnight.
Make the compound butter. In a medium bowl, stir together the butter, lemon juice, garlic, salt, and pepper. Set aside.
Prep and cook the steak. Remove the steaks from the refrigerator and allow to come to room temperature for at least 20 to 30 minutes.
Preheat the oven to 375 degrees.
Place a cast-iron skillet over high heat. Add the vegetable oil.
When the oil begins to shimmer, add the steaks.
Cook, without moving, until a golden-brown crust forms – about 4-5 minutes.
Turn the steak over and sear the other side until golden – about 3 minutes.
Add 1 heaping teaspoon of the compound butter to the top of each steak.
Carefully transfer the skillet to the oven. Cook the steaks until a medium-rare or the center of the steak registers 125 degrees on a meat thermometer.
Remove the skillet from the oven. Tent loosely with foil and allow the meat to rest for 5 minutes.
Place another heaping teaspoon of compound butter on each steak and sprinkle a bit of the minced parsley on top. Retent the meat and allow it to sit for another minute or two.
- Category: Main Dish
- Method: Sear & Bake
- Cuisine: American, French
Keywords: perfect filet mignon, beef recipes, steak recipes, steakhouse recipes, cast iron skillet recipes