Filet Mignon is not just a cut of beef; it is a symbol of sophistication, celebration, and pure culinary pleasure. Known for being one of the most tender and desirable cuts, it demands a precise cooking method that highlights its buttery texture and delicate flavour. This comprehensive guide will walk you through mastering this luxurious dish at home, crowned with the magical touch of a rich, aromatic Garlic-Herb Compound Butter, just like the one in your stunning photograph.
The Essential Component: Mastering Compound Butter
The compound butter is the secret weapon that elevates an excellent steak into an unforgettable dining experience. As this flavour-packed butter melts slowly over the hot filet, it creates a glistening, rich glaze, infusing every bite with fresh garlic and deep herbaceous notes.
🌿 Ingredients for the Aromatic Compound Butter
To create this flavour booster, you will need the following simple yet impactful ingredients:
- Butter: 1/2 cup (one stick) unsalted butter, softened to room temperature. This softness is key for smooth blending.
- Garlic: 3 to 4 cloves of fresh garlic, very finely minced or pressed.
- Parsley: 2 tablespoons of fresh parsley, finely chopped.
- Rosemary: 1 tablespoon of fresh rosemary, finely chopped.
- Thyme: 1 tablespoon of fresh thyme leaves.
- Seasoning: 1/2 teaspoon of Kosher salt and 1/4 teaspoon of freshly ground black pepper.
🔪 Instructions for Preparing the Compound Butter
- Soften and Combine: Ensure your butter is truly soft. In a small bowl, combine the softened butter with the minced garlic, chopped parsley, rosemary, thyme, salt, and pepper. Use a fork or a rubber spatula to mix thoroughly until the herbs are evenly distributed throughout the butter.
- Form the Log: Lay a sheet of plastic wrap or parchment paper on your counter. Spoon the butter mixture onto the wrap and use the plastic wrap to roll the butter into a tight, uniform log, about 1.5 inches in diameter. Twist the ends of the wrap tightly to seal the log.
- Chill and Set: Place the butter log in the refrigerator for at least one hour until it is firm and holds its shape. You can prepare this compound butter up to a week in advance. When ready to serve, slice off thick rounds.
🥩 Pan-Seared Filet Mignon: Achieving Perfection
For a steak that boasts a deep, flavourful crust and a tender, pink centre, we employ the two-step cooking method: high-heat pan searing followed by a short finish in the oven. This technique is the gold standard for cooking thick-cut steaks like filet mignon.
🍽️ Ingredients for Filet Mignon (Serves 2)
- Steaks: 2 Filet Mignon Steaks, 6-8 oz each, approximately 1.5 to 2 inches thick.
- Oil: 1-2 tablespoons of high-heat cooking oil (e.g., Avocado, Canola, or Vegetable oil).
- Basting Butter: 1 tablespoon of unsalted butter.
- Seasoning: Generous amounts of Kosher salt and freshly ground black pepper.
- Optional Aromatics for Basting: 2 sprigs of fresh rosemary or thyme, 2 whole cloves of garlic, lightly smashed.
👩🍳 Detailed Cooking Instructions
Step 1: Prep and Preheat
- Bring to Temperature: Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 45 minutes. This crucial step ensures the meat cooks evenly from edge to centre.
- Pat Dry: Use paper towels to thoroughly pat the steaks dry on all sides. Moisture is the enemy of a perfect crust!
- Season Liberally: Season both sides of the steaks generously with Kosher salt and freshly ground black pepper. A thick steak requires liberal seasoning for optimal flavour penetration.
- Preheat Oven: Preheat your oven to 400^{\circ}\text{F} (205^{\circ}\text{C}).
Step 2: The Perfect High-Heat Sear
- Heat Skillet: Place your cast iron skillet over high heat for about 5-7 minutes until it is smoking hot.
- Add Oil and Sear: Add the high-heat cooking oil to the pan. When it shimmers, gently place the seasoned filets in the oil. They should sizzle immediately. Sear the first side undisturbed for 2 minutes until a deep brown crust forms.
- Flip: Flip the steaks and sear the second side for an additional 2 minutes.
Step 3: Basting and Oven Finish
- Add Butter and Aromatics: Reduce the heat to medium-low. Add the tablespoon of unsalted butter, the smashed garlic, and the herb sprigs to the skillet. As the butter melts, slightly tilt the pan and use a large spoon to continuously baste the flavoured melted butter over the top of the steaks for about 30 seconds.
- Transfer to Oven: Immediately transfer the entire cast iron skillet into the preheated 400^{\circ}\text{F} oven.
- Finish Cooking: Cook for approximately 4-8 minutes, depending on the desired level of doneness and the steak’s thickness. You must use an instant-read meat thermometer to ensure precision.
- The Essential Rest: Once the steaks reach the pull temperature, immediately transfer them to a clean cutting board. Tent them loosely with foil and let them rest for 5 to 10 minutes. This is arguably the most critical step—it allows the juices to redistribute, ensuring a tender and moist final result.
- Garnish and Plate: Place the perfectly cooked filet mignon on a plate. Top it immediately with one generous slice of the chilled Garlic-Herb Compound Butter. The residual heat of the steak will melt the butter, creating that rich, glossy finish seen in the most appetizing steak photos. Serve immediately with your favourite accompaniments.