Teresa's Recipes
Pan-Seared Filet Mignon with Garlic-Thyme Butter
Indulge in a luxurious dining experience right at home with this Pan-Seared Filet Mignon recipe. This dish features a succulent piece of filet mignon, beautifully seared to create a flavorful crust, then finished off in the oven to achieve perfect tenderness. It is basted with a fragrant garlic-thyme butter that enhances the steak's rich flavor, making it an exquisite dish that is sure to impress.
Ingredients
- 3 sprigs Fresh thyme
- 3 cloves, minced Garlic
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra virgin olive oil
- To taste Kosher salt
- Freshly ground, to taste Black pepper
- 2 (8 oz) steaks Filet mignon
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 600
- Fat: 40g
- Carbs: 2g
- Protein: 60g
- Sodium: 350mg
- Sugar: 0g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon generously on all sides with kosher salt and freshly ground black pepper.
- Heat the extra virgin olive oil in a cast iron skillet over high heat until it starts to smoke.
- Gently place the steaks in the skillet and sear for 2 minutes on each side, or until a golden-brown crust forms.
- Reduce the heat to medium, then add the unsalted butter, minced garlic, and fresh thyme sprigs to the skillet. As the butter melts, spoon it over the steaks to baste them.
- Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or until it reaches your desired level of doneness. (The internal temperature should read 130-135°F for medium-rare.)
- Remove the skillet from the oven and allow the steaks to rest in the skillet for 5 minutes before serving. This helps the juices redistribute throughout the steak.
- Serve the filet mignon hot, spooning the garlic-thyme butter from the skillet over the top for an extra touch of flavor.
Tips
- For the best flavor, use high-quality, grass-fed beef for this recipe.
- Cooking times may vary based on the thickness of the steak and your oven, so using a meat thermometer is recommended to ensure the desired doneness.
- You can also replace thyme with rosemary for a different flavor profile.
- Pair this dish with a glass of bold, full-bodied red wine such as Cabernet Sauvignon or Merlot for an even more indulgent experience.