Sometimes you just need to treat yourself. Filet mignon, when cooked right, is a delicious, melt in your mouth piece of meat. It is definitely on the expensive side. But when you can get a whole beef tenderloin on sale and break it down yourself, it is definitely more cost effective. And it is totally worth it for an at home date or special supper! But just a fair warning, you may never want to go back to any other steak after this.
The key to a delicious filet mignon is basting it in butter while searing it on the stove. And having a temperature probe in the filet while it is cooking in the oven. This ensures that you take the meat out of the oven at the right time for a perfectly cooked filet. I like mine to be a medium rare, so I take it out when the temperature reaches 125o F. Remove from the oven at 115o F for rare, and 135o F for medium. I would not recommend cooking this cut of meat over medium as it may lose it’s melt in your mouth quality. Remember the temperature will rise about five more degrees during the resting time.
So if you have a special date coming up, I would highly recommend splurging on this more expensive cut of meat. And making this delicious and melt in your mouth supper! If it want to make it super spectacular serve with garlic butter shrimp on top – so amazing! I served it with roast cauliflower and some sauted button mushrooms – perfect for a keto friendly meal! But it would be great with garlic mashed potatoes and a side salad as well.
Filet Mignon with Garlic Butter
- 4 Filet Mignon Steaks, 2" thick & tied with kitchen twine
- 2 tsp Kosher Salt
- ½ tsp Pepper, freshly ground
- ¼ cup Butter
- 4 cloves Garlic, crushed
- Remove the filet mignon steaks from the fridge about an hour before cooking, allowing them to come to room temperature. This ensures a more even cook.
- Season both sides of each steak with salt and pepper.
- Preheat the oven to 400°F and heat a cast iron pan over medium high heat.
- Melt the butter in the pan and add the crushed cloves of garlic. Swirl the pan around to keep the butter from burning.
- Add the steaks to the hot pan and sear each side for about 2 minutes, ensuring that you constantly spoon the butter over the steaks as they are searing.
- Insert a temperature probe into one of the steaks and place the pan into the preheated oven.
- Once the internal temperature reaches your desired doneness, remove from the oven. (115°F for rare, 125°F for medium rare, 135° for medium). Let them rest in the pan for 5 minutes. The internal temperature should rise about another 5° during this time.
And He Said to me, “My grace is sufficient for you, for My strength is made perfect in weakness.” Therefore most gladly I will rather boast in my infirmities, that the power of Christ may rest upon me.