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A perfect filet mignon, dripping with homemade garlic compound butter and garnished with fresh, minced parsley makes for a steakhouse quality dinner at home.

PERFECT FILET MIGNON


  • Author: Eats By The Beach
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 65 minutes
  • Yield: Serves 2 1x

Description

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.


Scale

Ingredients

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
  • 12 tablespoons vegetable oil
  • ¼ cup finely minced fresh parsley

Instructions

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.

Serve warm.


  • Category: Main Dish
  • Method: Sear & Bake
  • Cuisine: American, French

Keywords: perfect filet mignon, beef recipes, steak recipes, steakhouse recipes, cast iron skillet recipes