Master the Perfect Herb Butter Filet Mignon: A Step-by-Step Guide for Culinary Excellence
Embark on a culinary journey to create the most exquisite Filet Mignon you’ve ever tasted, right in your own kitchen. This comprehensive guide will walk you through a foolproof stove-to-oven method, ensuring a steak that boasts a magnificent, savory crust on the outside and melts-in-your-mouth tenderness within. To elevate this gourmet experience, we’ll crown your masterpiece with a luscious homemade herb butter, adding an aromatic layer of flavor that truly transforms each bite. Forget the grill – our cast iron skillet technique guarantees perfection every single time.
This is a sponsored conversation written by me on behalf of Paisley Farm, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.
Achieving Steakhouse Quality at Home: The Stove-to-Oven Method
There’s nothing quite like the satisfaction of slicing into a perfectly cooked Filet Mignon, witnessing that ideal pink center, and experiencing a rich, juicy flavor. Many believe that achieving such perfection requires a high-end grill or a professional chef, but we’re here to debunk that myth. Our method utilizes a common kitchen tool – the cast iron skillet – combined with your oven to produce results comparable to any five-star steakhouse. This technique ensures a stunningly crispy sear on the exterior, locking in all the precious juices, while the oven provides an even, gentle heat for a consistently tender interior, cooked exactly to your preferred doneness.
Selecting and Preparing Your Filet Mignon for Optimal Flavor
The journey to a perfect Filet Mignon begins long before it hits the pan. Choosing the right cut is paramount. Filet Mignon, or beef tenderloin, is renowned for its exceptional tenderness and mild flavor. Opt for thick-cut filets, ideally around 1.5 to 2 inches, as these allow for a beautiful sear without overcooking the center. Look for a deep red color and minimal marbling, characteristic of this lean cut.
Once you have your prime cuts, a crucial preparatory step often overlooked is bringing the steaks to room temperature. Approximately 30 minutes before you plan to cook, remove the filets from the refrigerator and let them rest on the counter. This step is vital because a cold steak hitting a hot pan will cook unevenly, resulting in a cooler, less tender center. Bringing the internal temperature up slightly before cooking allows for a more consistent and predictable cook from edge to center, ensuring that exquisite tenderness you crave.
Crafting the Aromatic Herb Butter: A Flavor Powerhouse
While a perfectly cooked Filet Mignon is a delight on its own, a pat of homemade herb butter takes it to an entirely new dimension. This simple yet incredibly flavorful addition melts into the hot steak, releasing its aromatic goodness and enriching every bite. Our recipe features a classic blend, but don’t hesitate to customize it to your liking.
Ingredients in Herb Butter for Steaks:
- Butter
- Tarragon
- Rosemary
- Garlic
The combination of fresh tarragon and rosemary provides a sophisticated, earthy profile, while minced garlic adds a pungent depth. To prepare, simply soften half a stick of quality salted butter. In a small bowl, combine the softened butter with finely chopped fresh tarragon, fresh rosemary, and minced garlic. Mix thoroughly with a fork until all ingredients are well incorporated. You can then re-shape the butter into a log using foil or parchment paper and place it back in the fridge to firm up slightly. This allows the flavors to meld beautifully, ready to crown your hot steaks.
The Art of the Perfect Sear: Stove-Top Mastery
The magic of the cast iron skillet lies in its ability to retain and distribute heat incredibly well, making it the ideal tool for achieving that coveted steakhouse sear. Before you begin, generously season your filets on both sides with salt and freshly ground black pepper. Don’t be shy; the seasoning contributes significantly to the crust and overall flavor.
Place your cast iron skillet on the stove over high heat. Add a mixture of two tablespoons of butter and two tablespoons of olive oil. The olive oil helps prevent the butter from burning at high temperatures, while the butter adds a rich flavor. Wait until the butter is melted and the pan is scorching hot – you should see a slight shimmer or even a wisp of smoke. Carefully place the seasoned filets into the searing hot pan. Sear them for exactly two minutes on each side. This rapid, high-heat cooking creates the beautiful Maillard reaction, developing a dark, flavorful crust that is both crispy and savory.
Finishing in the Oven: Achieving Your Desired Doneness
After the initial high-heat sear, the filets move from the stove to a preheated oven set to 415°F (218°C). This dual-cooking method ensures the steak cooks through gently and evenly, preventing the outside from burning while the inside reaches your preferred level of doneness. The exact baking time will depend on the thickness of your filets and your desired internal temperature. Use a reliable meat thermometer for precision, inserting it into the thickest part of the steak without touching bone.
Here’s a guide for 10-ounce thick-cut filets:
- **Rare:** Bake for 4-5 minutes
- **Medium Rare:** Bake for 5-6 minutes
- **Medium:** Bake for 6-7 minutes
- **Medium Well:** Bake for 7-8 minutes
Understanding internal temperatures is key to consistent results:
- **Rare:** 130°F to 135°F (a cool red center)
- **Medium Rare:** 140°F to 145°F (a warm red center)
- **Medium:** 155°F to 160°F (a warm pink center)
- **Well Done:** 165°F to 170°F (little to no pink, firm texture)
Remember that the steak’s temperature will continue to rise by a few degrees after it’s removed from the oven, a phenomenon known as “carryover cooking.” Factor this into your timing, removing the steak just shy of your target temperature.
The Critical Resting Period: Don’t Skip This Step!
Once your steaks have reached their desired internal temperature, remove the cast iron skillet from the oven (use extreme caution, as the handle will be very hot!) and transfer the filets to a plate. Immediately cover them loosely with aluminum foil and let them rest for at least 5 minutes before serving. This resting period is not optional; it’s a crucial step for a juicy steak.
During cooking, the intense heat forces the meat’s juices to concentrate in the center. Resting allows these juices to redistribute evenly throughout the entire steak. If you cut into the steak too soon, all those delicious juices will spill out onto your plate, leaving you with a drier, less flavorful piece of meat. Patience truly pays off here, ensuring every bite is succulent and flavorful.
Just before serving, place a generous pat of your homemade herb butter on top of each hot filet. The residual heat from the resting steak will gently melt the butter, allowing its fragrant herbs and garlic to seep into the meat, creating a luxurious, gourmet finish. This herb butter isn’t just for steaks; it’s also absolutely amazing on baked potatoes, steamed vegetables, or even a slice of crusty bread. Indeed, a classic baked potato seems like the only right accompaniment for such a magnificent steak.
Perfect Pairings: Elevating Your Meal with Savory Sides
Beyond the quintessential baked potato, a well-chosen side dish can truly complement the rich flavors of your Filet Mignon. While classic options like creamed spinach, roasted asparagus, or a fresh garden salad are always excellent choices, we’ve found a particularly delightful pairing that adds a unique gourmet touch: Paisley Farm Organic Marinated Mushrooms.
These Organic Marinated Mushrooms from Paisley Farm are an absolute revelation! Have you had the pleasure of trying them yet? They are marinated in all-natural flavors, including water, vinegar, garlic, sugar, salt, oregano, and a touch of red pepper. This savory marinade infuses the mushrooms with a delightful tangy and herbaceous profile that cuts through the richness of the steak beautifully. Not only are they incredibly convenient and ready to serve, but they are also gluten-free and certified organic by OEFFA, ensuring you’re enjoying a high-quality, wholesome product.
J.W. Paisley, the visionary founder of Paisley Farm, built his original company concept on an unwavering ethic that continues to guide them today. Paisley Farm is dedicated to crafting their products using only the freshest, highest-quality ingredients. This commitment to excellence is evident in every single spoonful of their offerings, delivering an authentic and delicious taste experience that home cooks and food enthusiasts alike can appreciate.
My friends at Paisley Farm and I are always thrilled to share innovative and tasty recipes with you! Their marinated mushrooms are incredibly versatile, and I’ve incorporated them into many dishes in the past. Here are a couple of my favorite ways to use these fantastic mushrooms, showcasing their ability to elevate everyday meals:
You can discover even more incredible Paisley Farm recipes right here on my site, offering endless inspiration for your next meal.
To explore their full range of products, find store locations near you, and delve into more delicious recipes, be sure to visit the official Paisley Farm website.
Stay connected with Paisley Farm for the latest updates, culinary inspiration, and community engagement. You can find them on social media:
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There’s truly no better way to celebrate special occasions, or simply a desire for an extraordinary meal, than with a perfectly prepared Herb Butter topped Filet Mignon. Especially when paired with delightful Organic Marinated Mushrooms, this meal creates an unforgettable dining experience. Whether it’s National Filet Day or any other day you crave gourmet quality, this recipe delivers steak perfection. So, roll up your sleeves and get ready to impress!
Let’s make some steak perfection!
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Print Recipe
Herb Butter Filet Mignon
Ingredients
- 4 10 ounce Thick cut, Tenderloin Beef Filets
- 2 Tablespoons Olive Oil
- 2 Tablespoons butter
- Salt and Black Pepper to taste
- For the Herb Butter:
- ½ stick salted butter softened
- 1 Tablespoon fresh tarragon chopped
- 1 Tablespoon fresh Rosemary chopped
- ½ Tablespoon garlic minced
Instructions
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About 30 minutes before you begin cooking your steaks, remove them from the refrigerator and set them on the counter to take the chill off. Preheat your oven to 415 degrees.
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Prepare your herb butter: Place softened butter in a bowl, add herbs to it, mixing until combined. I used a fork. Take the butter and place it in foil. Careful “re-shape” the butter and wrap in foil. Place back in the fridge.
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Salt and pepper filets generously on both sides.
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Using a cast iron skillet, one that will transfer from your stove top to your oven, begin to prepare your steaks.
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Place butter and olive oil in your pan, turn to high and when butter is melted and pan is scorching hot, place steaks in pan and set a timer for 2 minutes. Flip and set the timer for 2 minutes more. Take the cast iron skillet (be careful!! It’s REALLY hot!) and place it in the oven.
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Based on thick 10 ounce filets, for rare, bake for 4-5 minutes, for medium rare, 5-6 minutes, for medium, 6-7 minutes, and 7-8 for medium well.
Internal Temperatures for Steak:
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Rare: 130°F to 135°F – Medium Rare: 140°F to 145°F – Medium: 155°F to 160°F – Well Done: 165°F to 170°F
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Remove steaks from the skillet, place on a plate and cover with foil. Let rest for 5 minutes.
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Top with a pat of herb butter before serving.