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