Name: Valentine's Day Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 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)

"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 340 g	Center-cut Filet Mignon steaks (6 oz each)
1 tsp 5 g	Kosher salt
0.5 tsp 1 g	Coarsely ground black pepper
2 tbsp 30 ml	High-heat cooking oil (like Grapeseed or Avocado oil)
3 tbsp 42 g	Unsalted butter
3 cloves 3 cloves	Fresh garlic cloves, smashed
2 sprigs 2 sprigs	Fresh rosemary sprigs
3 sprigs 3 sprigs	Fresh thyme sprigs
0.25 cup 60 ml	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.

·
Always use a cast-iron skillet for the best crust; it retains heat better than stainless steel.
·
Don't skip the resting period! Resting allows the juices to redistribute, ensuring a tender steak.
·
Ensure the steak is bone-dry before seasoning; moisture is the enemy of a good sear.
·
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?

A bold red wine like Cabernet Sauvignon or a plush Merlot pairs beautifully with the rich, buttery texture of the filet.

Can I cook this in the oven instead?

Yes. You can sear the steaks for 2 minutes per side on the stove, then finish them in a 400°F (200°C) oven for 4-6 minutes.

How do I know when the steak is medium-rare without a thermometer?

Use the 'finger test'—press the center of the steak; it should feel like the fleshy part of your palm just below your thumb when your thumb and middle finger are touching.

Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for basting as dried herbs can burn easily in the hot butter and won't infuse the same aromatic oils.

Visual Guide

Valentine's Day Filet Mignon Infographic

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