Ingredients:

  • 2 Filet mignon steaks, each about 6 oz (170g), 1.5 inches thick
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 tablespoon (15ml) fresh parsley, finely chopped
  • 1 teaspoon (5ml) fresh thyme, finely chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • Pinch of salt

Instructions:

  1. In a small mixing bowl, combine softened butter, parsley, thyme, garlic, lemon zest, and a pinch of salt.
  2. Mix until well combined. Roll the butter into a log using plastic wrap and refrigerate for 30 minutes.
  3. Take the filet mignon out of the fridge 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper on both sides.
  4. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  5. Add the steaks to the skillet; do not overcrowd. Sear for about 3-4 minutes on one side until a golden-brown crust forms.
  6. Flip the steaks and sear the other side for an additional 3-4 minutes. Check the internal temperature (120°F for rare, 130°F for medium-rare).
  7. Remove the steaks from the skillet and let them rest for 5 minutes to allow juices to redistribute.
  8. Slice the herb butter into rounds and place on top of the warm steak. Serve immediately with sides of your choice.