Recipe Details
"Indulge in a restaurant-quality romantic dinner with this melt-in-your-mouth filet mignon. Pan-seared to a golden crust and basted in a rich garlic herb butter, this dish is the ultimate way to say 'I love you' through food."
1 Ingredients
| Qty | Item |
|---|---|
| 2 units | Center-cut Filet Mignon steaks (6 oz each) |
| 1 tsp | Kosher salt |
| 0.5 tsp | Coarsely ground black pepper |
| 2 tbsp | High-heat cooking oil (like Grapeseed or Avocado oil) |
| 3 tbsp | Unsalted butter |
| 3 cloves | Fresh garlic cloves, smashed |
| 2 sprigs | Fresh rosemary sprigs |
| 3 sprigs | Fresh thyme sprigs |
| 0.25 cup | Dry red wine (like Cabernet or Merlot) |
2 Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature; pat them completely dry with paper towels.
Season all sides of the steaks generously with salt and pepper.
Heat the oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer and just starts to smoke.
Carefully place the steaks in the pan and sear for 3 to 4 minutes without moving them to develop a deep brown crust.
Flip the steaks and add the butter, smashed garlic, rosemary, and thyme to the skillet.
Once the butter is foaming, tilt the pan and use a large spoon to continuously baste the steaks with the flavored butter for another 3 to 4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Transfer the steaks to a warm plate, pour half the pan butter over them, and tent loosely with foil to rest for at least 5 to 10 minutes.
While the meat rests, discard the herbs and garlic from the pan. Return the pan to the heat, add the red wine, and scrape up the browned bits. Simmer for 2 minutes until reduced by half, then whisk in the remaining pan butter to create a glossy sauce.
Serve the steaks drizzled with the red wine reduction.
💡 Tips & Tricks
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·
Always use a cast-iron skillet for the best crust; it retains heat better than stainless steel.
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Don't skip the resting period! Resting allows the juices to redistribute, ensuring a tender steak.
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Ensure the steak is bone-dry before seasoning; moisture is the enemy of a good sear.
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Use a digital meat thermometer to pull the steak at exactly 130°F for perfect medium-rare results every time.
? Frequently Asked Questions
What is the best wine to pair with this Filet Mignon?
Can I cook this in the oven instead?
How do I know when the steak is medium-rare without a thermometer?
Can I use dried herbs instead of fresh?
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