Pan-Seared Filet Mignon with Garlic-Thyme Butter

Ingredients

Fresh thyme

3 sprigs

Garlic

3 cloves, minced

Unsalted butter

2 tablespoons

Extra virgin olive oil

1 tablespoon

Kosher salt

to taste

Black pepper

freshly ground, to taste

Filet mignon

2 (8 oz) steaks

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the filet mignon generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a cast iron skillet over high heat until it starts to smoke.
4. Gently place the steaks in the skillet and sear for 2 minutes on each side, or until a golden-brown crust forms.
5. 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.
6. 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.)
7. 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.
8. Serve the filet mignon hot, spooning the garlic-thyme butter from the skillet over the top for an extra touch of flavor.