Description
A luxurious and flavorful Butter-Basted Filet Mignon enhanced with fresh rosemary and garlic, seared to perfection and finished with rich melted butter for a tender, juicy steak experience.
Ingredients
Scale
Steak
- 2 filet mignon steaks
- Salt to taste
- Pepper to taste
Butter Basting
- 4 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
Instructions
- Bring to Room Temperature: Remove the filet mignon from the refrigerator and let it sit out for about 30 minutes to reach room temperature, ensuring even cooking.
- Season the Steaks: Generously season both sides of the filet mignon with salt and freshly ground black pepper to enhance the natural flavors.
- Sear the Steaks: Heat a skillet over high heat until very hot. Place the steaks in the pan and sear for 3-4 minutes on each side until a golden-brown crust forms.
- Add Butter and Aromatics: Reduce the heat to medium, add the butter, fresh rosemary sprigs, and smashed garlic cloves to the skillet, allowing the butter to melt and infuse with the herb and garlic flavors.
- Baste the Filets: Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter mixture while cooking for another 3-4 minutes or until your desired doneness is achieved.
- Rest the Steaks: Remove the filets from the skillet and let them rest on a cutting board or plate for 5 minutes to allow the juices to redistribute, resulting in a tender, juicy steak ready to serve.
Notes
- Letting the steak come to room temperature prevents uneven cooking.
- Basting with butter adds richness and helps keep the steak moist.
- Use a cast-iron skillet for the best searing results.
- Adjust searing and basting times based on steak thickness and desired doneness.
- Resting the meat before serving is key to juicy results.
