Some couples fight about money. Some couples fight about fidelity. Some couples fight about whose turn it is to unload the dishwasher. And then there’s Kevin and I, who fight about steak. Yes, I know this sounds ridiculous. The trouble is, we just can’t seem to ever agree on what cut of steak to order. For this reason, we have come to the understanding that should we go out to a steakhouse for dinner, we will most likely not be sharing a steak. He is to keep is paws off of mine (which usually is not the problem) and I am to keep my paws off of his.
Kevin is someone who really only likes filet mignon *eye roll*. And I am someone who….well, I eat just about anything. Ribeye, New York Strip, Porterhouse, you name it….but Filet…Filet is usually not one of my favorite cuts. It’s not that I don’t think they’re good…I just prefer the flavor that comes with a lot of the other cuts of steak. All I can say is, thank god he’s not someone who orders his steak above medium rare or else I probably wouldn’t be marrying him (kidding….but am I?)
Filet Mignon, translated from French as ‘cute fillet’ or ‘dainty fillet’, is often referred to as tenderloin steak. The term itself was first used in the book “The Four Million,” written in 1906 by O. Henry. He used the steak multiple times throughout his book to create moments of romance and as a symbol of a special treat. Because filet comes from the tenderloin, it is considered to be the most tender cut as that particular muscle group is the least used.
There are generally three ways to cook filet. You can pan sear, grill, or cook it wrapped with bacon. If I am going to cook us filet or any other steak at home I usually only use this recipe and pan sear the steak and then finish it in the oven. The herbed brown butter sauce and seared crust on the steak are delicious and give a ton of flavor to a cut that I think is otherwise lacking some oomph. The method is simple, virtually foolproof, and the results are always spectacular.
Let’s get started. The only equipment you need is a cast iron skillet. This one is my favorite!
Step 1: Quality steaks. To cook the perfect filet mignon you need to start with good meat. Use the highest grade meat you can buy. I also look for thick cuts that have good marbling. The marbling will make the steaks more tender and also add flavor. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick.
Step 2: Get Salty. Two hours prior to cooking your steaks liberally salt them and return to the fridge. Remove steak from the fridge to the counter 20 minutes prior to cooking. Season with pepper.
Step 3: Betta with Butta’. While your steaks are resting on the counter, let’s make your herb butter. I usually use some combination of fresh sage, thyme, and tarragon in my herb butter. Chop your herbs. Soften the butter in the microwave in a microwave safe bowl for 10-15 seconds. Stir in herbs until fully mixed. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
Step 4: Raisin’ Steaks. Preheat the oven to 400 degrees. Heat a large cast iron skillet over high heat for 5 minutes. Add the plain butter. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
Step 5: Oven. Transfer your skillet directly to the oven and top with half of the herb butter. I also will throw a few sprigs of thyme in the pan. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick.
Step 6: Rest in peace. Remove the steaks to a platter, top with remaining herb butter and cover tightly with aluminum foil, and allow to rest for 5 minutes. Once the steaks are plated, spoon the additional melted herb butter from the skillet over them.
Filet it ain’t so {the perfect filet with herb butter}
Ingredients
- 2 10 ounce thick tenderloin beef filets (roughly 2-3 inches thick)
- 2 tablespoons butter
- Salt & Pepper to taste
For the herb butter:
- 1/2 stick unsalted butter
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh tarragon chopped
Instructions
- To cook the perfect filet mignon you need to start with good meat. Use the highest grade meat you can buy. I also look for thick cuts that have good marbling. The marbling will make the steaks more tender and also add flavor. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick.
- Two hours prior to cooking your steaks liberally salt them and return to the fridge. Remove steak from the fridge to the counter 20 minutes prior to cooking. Season with pepper.
- While your steaks are resting on the counter, let's make your herb butter. I usually use some combination of fresh sage, thyme, and tarragon in my herb butter. Chop your herbs. Soften the butter in the microwave in a microwave safe bowl for 10-15 seconds. Stir in herbs until fully mixed. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
- Preheat the oven to 400 degrees. Heat a large cast iron skillet over high heat for 5 minutes. Add the plain butter. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven and top with half of the herb butter. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick.
- Remove the steaks to a platter, top with remaining herb butter and cover tightly with aluminum foil, and allow to rest for 5 minutes. Once the steaks are plated, spoon the additional melted herb butter from the skillet over them.
174