Categories: Made
Ingredients
- 2 (8) ounce filet mignon
- 3 teaspoons kosher salt
- 3 teaspoons freshly cracked black pepper
- 1 stick of butter (1/2 cup) - 1/2 stick softened
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon parsley chopped
- 1 Tablespoon rosemary chopped
Directions
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To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
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Season both sides of the steaks with salt and pepper.
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Preheat your oven to 400*.
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Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
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Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
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Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavoring.