00743 11 40 C 11 55. 007431 best way to cook filet mignon in oven 40 69 C 47. Filet Mignon is a tender steak seared to perfection!
Topped with flavorful garlic herb butter, that’s simply heavenly added to the steak. This Filet Mignon with Garlic Herb Butter is easy and tastes absolutely phenomenal! Tender, juicy, and seared to perfection. Filet mignon in a cast iron skillet.
This Filet Mignon with Garlic Herb Butter absolutely melts in your mouth. Cooking it in a hot pan like my Pan Seared Rib Eye and finishing it in the oven will give you the best filet mignon you ever had. So easy to do, super tender, flavorful, and delicious! Olive oil- you want to use a high smoke point oil, avocado oil is also great. Black pepper- Fresh cracked black pepper is my favorite. Butter- I like salted butter for this one.
Step 2- Mix until well combined. Garlic herb butter rolled up in plastic wrap. Raw steak on a cutting board. Step 6- Cook until desired doneness and let rest 5 minutes. Filet mignon on a plate with mashed potatoes and herb butter on top. Make sure you let your beef tenderloin come to room temperature before placing it in a hot skillet.
Let the meat rest for 5 minutes before slicing. Your steak will continue to cook and the temperature will rise about another 5 degrees as it rest. The size of the steak will change the cooking time. Thinner steaks will cook much faster. A slice has brrn cut down the mddle of the steak.
The garlic butter is such a perfect combo to top this filet off with. You could use half of the butter, depending on how many steaks you make. What if I dont have an oven-safe skillet? Use the best skillet you have to achieve the pan-seared effect and then transfer the steak to an oven-safe baking dish to finish cooking.
How do you store and reheat leftovers? Store leftovers in an airtight container for up to 4 days. 2 tablespoon of plain butter and cook just until heated through. How do I know when my steak is done? This Filet Mignon with Garlic Herb Butter is easy and taste absolutely phenomenal! Instructions Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Season both sides with salt and pepper. Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 7-8 minutes or until desired doneness. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use. Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes.
Serve garnish with fresh parsley and pan juices. Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit. The recipe is at the bottom of this post. There is a jump-to recipe button at the top for your convenience.