September 23, 2025

Filet Mignon with Compound Butter

Ingredients

  • 2 (8 oz) Filet Mignon Steaks
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 2 TBLS Tallow or Avocado Oil
  • 2 TBLS Butter
  • 2 Garlic Cloves, peeled
  • 2 Sprigs Fresh Rosemary
  • Herb compound butter or Béarnaise sauce (for serving)

Compound Butter

  • 1/2 Cup Unsalted Butter, Room Temperature
  • 2 Garlic Cloves, minced
  • 3 TBLS Fresh Herbs (Parsley, Chives, Thyme, Rosemary, Dill, Tarragon), finely chopped
  • 1/2 tsp Kosher Salt

In a small bowl, combine the butter, minced garlic, chopped herbs, and salt. Mix until well incorporated. Transfer the mixture onto a sheet of parchment paper or plastic wrap and shape it into a log about 4 inches long. Twist the ends to seal, then refrigerate for at least 2 hours, or until firm. Once set, slice into rounds and use as desired—perfect for finishing steaks.

Directions

  1. Remove steaks from fridge 30–40 min before cooking. Pat dry, season with salt and pepper.
  2. Heat a dry oven-safe skillet (preferably cast iron) on high until hot. Add oil.
  3. Sear steaks 2 min on the first side, then sear edges for 1 min. Flip to the second side.
  4. Add butter, garlic, and rosemary. Baste with a spoon for 1 min.
  5. Transfer pan to a 400°F oven. Cook 4–10 min depending on doneness:
      1. Rare: remove at 115°F
      2. Med-Rare: 120°F
      3. Medium: 130°F
      4. Med-Well: 140°F
      5. Well: 150°F
  6. Rest steaks 5–7 min under foil. Top with compound butter before serving.
Written by info tangen draw