Yields1 Serving
 4 Filet mignon steaks
 2 tbsp Good quality olive oil
 2 tbsp Unsalted butter
 Kosher salt (to taste)
 Black pepper (coarsely ground, to taste)
 8 tbsp Butter (1 stick, unsalted)
 1 tbsp Fresh rosemary (finely chopped)
 ½ tbsp Fresh parsley (finely chopped)
 ½ tbsp Fresh Oregano (finely chopped)
 2 Cloves garlic (blanched for 1 minute in hot water, then minced or pressed)
1

Preheat your oven to 410°F.

2

Begin by making the compound butter. Take the butter out of the fridge and let it sit at room temperature. While it's softening, prepare the herbs and garlic. Rinse and chop the rosemary, parsley, and oregano. If needed, blanch the garlic by briefly boiling it, then cooling it in cold water. If the butter is too hard, either microwave it briefly or soften it by pounding with a pasta roller. About 45-60 minutes before cooking, take the filet mignon steaks out of the fridge to let them come up to room temperature. Just before searing, season them generously with salt and pepper on both sides.

3

Heat olive oil and butter in a large (12") cast iron pan over medium-high heat. Once the butter is smoking and brown, place the steaks in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Then, flip the steaks once more and transfer the pan to the preheated oven.

4

Bake the steaks to your desired doneness: rare (120°F-125°F), medium rare (130°F-135°F), medium (140°F-145°F), medium well (150°F-155°F), or well done (160°F-165°F).

5

Remove the steaks from the skillet and place them on a platter. Cover them with foil and let them rest for 3 minutes. Finally, top each steak with a slice of compound butter and serve immediately.

Ingredients

 4 Filet mignon steaks
 2 tbsp Good quality olive oil
 2 tbsp Unsalted butter
 Kosher salt (to taste)
 Black pepper (coarsely ground, to taste)
 8 tbsp Butter (1 stick, unsalted)
 1 tbsp Fresh rosemary (finely chopped)
 ½ tbsp Fresh parsley (finely chopped)
 ½ tbsp Fresh Oregano (finely chopped)
 2 Cloves garlic (blanched for 1 minute in hot water, then minced or pressed)

Directions

1

Preheat your oven to 410°F.

2

Begin by making the compound butter. Take the butter out of the fridge and let it sit at room temperature. While it's softening, prepare the herbs and garlic. Rinse and chop the rosemary, parsley, and oregano. If needed, blanch the garlic by briefly boiling it, then cooling it in cold water. If the butter is too hard, either microwave it briefly or soften it by pounding with a pasta roller. About 45-60 minutes before cooking, take the filet mignon steaks out of the fridge to let them come up to room temperature. Just before searing, season them generously with salt and pepper on both sides.

3

Heat olive oil and butter in a large (12") cast iron pan over medium-high heat. Once the butter is smoking and brown, place the steaks in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Then, flip the steaks once more and transfer the pan to the preheated oven.

4

Bake the steaks to your desired doneness: rare (120°F-125°F), medium rare (130°F-135°F), medium (140°F-145°F), medium well (150°F-155°F), or well done (160°F-165°F).

5

Remove the steaks from the skillet and place them on a platter. Cover them with foil and let them rest for 3 minutes. Finally, top each steak with a slice of compound butter and serve immediately.

Garlic Roasted Filet