8
Submitted by gailanng
"Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog. Note: make certain to use fresh herbs, not dried."
photo by Swirling F. 
- Ready In:
- 26mins
- Ingredients:
- 9
- Serves:
-
2
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ingredients
- 2 (8 ounce) filet mignon steaks
- 4 teaspoons kosher salt (not table salt)
- 4 teaspoons fresh cracked pepper
- 8 tablespoons unsalted butter, softened (1 stick divided)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
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directions
- Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
- Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Preheat your oven to 400 degrees.
- Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
- While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
- Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.
Questions & Replies
-
Can someone enlighten me, what is a stick of butter? Never heard it before. Thanks in advance
joncheckley
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Reviews
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My husband just raved over this (he told me to save this recipe). He said it was the best steak I've ever cooked and I have to agree. Your instructions were spot on and I followed them to the minute. Wonderful filets tender, juicy and just the med rare that we like them. The butter mix on top just added to the great taste. I would say to anyone looking at this recipe do not deviate from the instructions and you will have a memorable meal. Thank you, thank you. -- Nina
nina22541
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Best steak ever! I found this recipe on pinterest originally, after my daughter ranted and raved about the steak dinner she made - i decided to give it a try! I even went out and bought a cast iron skillet, as i have searched high and low for the perfect steak recipe and did not want to improvise in any way. It was well worth it! This TRULY is THE BEST steak ive eaten outside of any high rated steakhouse restaurants. I will only make my steaks this way at home from now on! Thanks for sharing gailanng! Next time i make this ill be sure to post a picture!
sharynann
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Really tasty. The lemon-herb butter adds a nice layer. I will be making this again, but wraped in bacon.
amanda.mandiimii
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This was fabulous!!! I made this for dinner for my husband's and my date night (in-house due to weather) and we both thought it was phenomenal. The only thing I would do differently is perhaps not use any lemon in the butter. I didn't even use the full amount and I just thought it took away from the flavor. But then again, I'm not a huge fan of lemon, so keep that in mind! I do not have a cast iron skillet, but used a grill pan that can be used in the oven. Definitely use fresh herbs, they make all the difference. I'd never made compound butter before, but won't hesitate to again. Super easy! I served with roasted fingerling potatoes. Will definitely make this again. YUM!
Betsy M.
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Oh my gosh - I love this recipe! I've never been a great steak cooker and was looking for a recipe that really treated a filet mignon cut like it deserved. This is it!<br/><br/>I followed the recipe to the letter. The only thing I will change next time is to use less pepper (probably half).<br/><br/>By the way, rather than finish these in the oven, I used my grill as an oven by placing the pan on top of a ring that allowed my pan to be about 2" off the grill grates. Worked well. Thank you gailanng for a great recipe!<br/>-
jim_1971373
see 19 more reviews
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Tweaks
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I used less salt and it was still a little much, however, I guess in trying to use less of the butter herb sauce, I threw off the proportions. Once I used more of the butter sauce, it was quite lovely.
Lise T.
RECIPE SUBMITTED BY
gailanng
United States
- 172 Followers
- 2851 Recipes
- 13 Tweaks
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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