Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

Prep: 10

Cook: 30

Stand 30

Total: 1 10

Yield:4 servings

Equipment

wire cooling rack
baking sheet
Food processor (for garlic-herb butter)
Plastic wrap
Meat thermometer
cast-iron skillet

Ingredients

For the Filet Mignon

4 filet mignon steaks about 6-8 ounces each, about 2" thick
salt to taste
freshly cracked black pepper to taste

For the Garlic Butter

½ cup unsalted butter softened
¼ cup fresh parsley roughly chopped
1-1 ½ teaspoon garlic roughly chopped
2 tablespoons shallot roughly chopped
1 tablespoon fresh lemon juice
½ teaspoon salt
freshly cracked black pepper to taste

Instructions

Liberally season both sides of each steak with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
Preheat the oven to 250º F. Transfer baking sheet to oven. If using oven-safe meat thermometer with probe, insert now. Cook in oven until internal temperature reaches the desired degree based on the time chart in the recipe notes.
Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter (about 1 tablespoon per steak) on top of the filet. Cook another 45 seconds, then flip once or twice as needed until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink.
Remove steaks from skillet and serve with more garlic herb compound butter.

Notes

To cook your filet mignon steaks to a different temperature, follow this chart:

Rare: Target temperature: 120°-125°F. Remove from oven when internal temperature reaches 110º F.
Medium Rare: Target temperature: 130°-135°F. Remove from oven when internal temperature reaches 120º F.
Medium: Target temperature: 140°-145°F. Remove from oven when internal temperature reaches 130º F.
Medium Well: Target temperature: 150°-155°F. Remove from oven when internal temperature reaches 140º F.
Well Done: Target temperature: 160°-175°F. Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less, though? Please?

Nutrition

Recipe By:Cheryl Malik