FILET MIGNON WITH GARLIC HERB BUTTER By Maya Krampf
- 2 tsps 2 tbsp Butter (softened, divided)
- 1/2 tsp 1/2 tbsp Fresh rosemary
- 1/2 tsp 1/2 tbsp Fresh thyme
- 1 1 clove Garlic (minced)
- 4 ozs 4 8-oz Filet mignon (beef tenderloin) (at room temperature)
- Sea salt
- Black pepper
1. Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
2. Preheat the oven to 400 degrees F (204 degrees C).
3. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
4. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
5. Add the filets. Sear for 2 minutes on each side, without moving them around.
6. Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
7. Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.