Ingredients:

  • 2 Filet Mignon steaks (6-8 oz/ 170-225g each), about 1.5-2 inches thick
  • 1 tablespoon Olive Oil (15 ml)
  • 1 teaspoon Kosher Salt (5g)
  • ½ teaspoon Black Pepper (freshly ground) (2.5g)
  • 4 tablespoons Unsalted Butter (56g), softened
  • 2 cloves Garlic (minced) (approx 6g)
  • 2 tablespoons Fresh Parsley (chopped) (30 ml, lightly packed)
  • 1 tablespoon Fresh Thyme Leaves (chopped) (15 ml, lightly packed)
  • ½ teaspoon Lemon Zest (2.5 ml)
  • ¼ teaspoon Red Pepper Flakes (optional) (1.25g)

Instructions:

  1. Remove filet mignon from refrigerator and let rest at room temperature for 30 minutes. Pat dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, lemon zest, and red pepper flakes (if using). Mix until well combined.
  3. Preheat oven to 400°F (200°C). While the oven preheats, rub the steaks with olive oil, then season generously with salt and pepper.
  4. Heat the oven-safe skillet over medium-high heat on the stovetop. Sear the steaks for 1-2 minutes per side until nicely browned. If skipping the sear, proceed to step 5 without searing.
  5. Place the seared (or unseared) steaks in the oven-safe skillet. Top each steak with half of the herb butter.
  6. Bake in the preheated oven until the internal temperature reaches your desired doneness (see below for guide). Use a meat thermometer inserted into the thickest part of the steak. Rare: 125°F (52°C) Medium-Rare: 130°F (54°C) Medium: 140°F (60°C) Medium-Well: 150°F (66°C) Well-Done: 160°F (71°C)
  7. Remove from oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender steak. Tent loosely with foil while resting.