Description
This classic filet mignon recipe features perfectly seared and oven-finished steaks infused with garlic, rosemary, and butter for a tender, flavorful, and elegant meal that’s ready in just 25 minutes. Ideal for impressing guests or treating yourself to a gourmet dinner at home.
Ingredients
Scale
Filet Mignon Steak
- 2 filet mignon steaks (6 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the steaks after searing.
- Season Steaks: Generously season the filet mignon steaks on all sides with salt and black pepper to enhance their natural flavor.
- Heat Skillet: Heat olive oil in a skillet over medium-high heat until shimmering and hot enough for searing.
- Sear Steaks: Place the steaks in the hot skillet and sear for 2-3 minutes on each side until they develop a rich brown crust.
- Add Aromatics: Add minced garlic and chopped rosemary to the skillet, allowing their fragrance to infuse the oil and steaks.
- Baste with Butter: Add butter to the skillet and tilt it, using a spoon to baste melted butter over the steaks to keep them moist and flavorful.
- Oven Finish: Transfer the skillet to the preheated oven and cook the steaks for 5-7 minutes to reach medium-rare doneness.
- Rest Steaks: Remove the skillet from the oven and let the steaks rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Use a cast iron or oven-safe skillet for best results when transferring from stovetop to oven.
- Adjust oven cooking time based on desired doneness: less time for rare, more for medium or well-done.
- Letting the steak rest after cooking is crucial for juicy, tender results.
- For more flavor, marinate steaks or add a splash of red wine or balsamic vinegar to the skillet while basting.
- Serve with your favorite side dishes such as roasted vegetables or mashed potatoes for a complete meal.
