Ingredients
Scale
- 2 (6-ounce) filet mignon steaks, about 1 1/2 inches thick
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Prepare the Steaks: Remove the filet mignon from the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Season the Steaks: Pat the steaks dry with paper towels. Brush all sides with olive oil and generously season with salt and freshly ground black pepper.
- Sear the Steaks: Heat a cast-iron skillet over medium-high heat until it’s very hot. Place the steaks in the skillet and sear for 2-3 minutes on each side until a brown crust forms.
- Add Butter and Herbs: Add the unsalted butter, smashed garlic, and rosemary sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter mixture for about 1 minute.
- Transfer to Oven: Place the skillet in the preheated oven. Cook for 5-7 minutes for medium-rare, or until the steaks reach your desired level of doneness.
- Rest and Serve: Remove the skillet from the oven. Transfer the steaks to a cutting board and let them rest for 5 minutes before serving.
Notes
- Doneness Guide: Use an instant-read thermometer to check internal temperatures: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160°F (71°C) for well-done.
- Serving Suggestions: Pair the filet mignon with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Resting: Allowing the steak to rest after cooking ensures the juices redistribute, resulting in a juicier bite.