Filet Mignon with Garlic Herb Butter | Butter Your Biscuit (2024)

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This Filet Mignon with Garlic Herb Butter absolutely melts in your mouth. Cooking it in a hot pan like my Pan Seared Rib Eye and finishing it in the oven will give you the best filet mignon you ever had. So easy to do, super tender, flavorful, and delicious with a side of my Roasted Parmesan Broccoli!

Why this recipe works

Learn how to cook this elegant main course option from home. With just a little bit of patience and a few simple ingredients, you'll have a perfect steak that will get rave reviews like my Beef Ribeye Roast.

Ingredients for this recipe

Ingredient Notes

• Learn how to cook this elegant main course option from home. Just a little bit of patience and a few simple ingredients you'll have a perfect steak that will get rave reviews.
• Olive oil- you want to use a high smoke point oil, avocado oil is also great.
• Salt- kosher salt is best.
• Black pepper- Fresh cracked black pepper is my favorite.
• Butter- I like salted butter for this one.
• Garlic cloves-Use fresh garlic.

How to make this recipe

• Step 1- In a small bowl add the softened stick of butter, garlic and fresh herbs.
• Step 2- Mix until well combined.

• Step 4-Place butter in a piece of plastic wrap and roll into a log, place in the refigerator until ready to use.

• Step 5-Let the steaks come to room temp for about 30 minutes. Season both side generously with salt and pepper.
• Step 6- Cook until desired doneness and let rest 5 minutes.

Best side dishes

• 2-4 8-ounce Filet Mignon steaks, about 1 1/2 inch thick
• 2 tablespoons olive oil
• 3 tablespoon butter
• 2 teaspoons kosher salt
• fresh ground pepper
• fresh chopped parsley

For the Garlic Herb Butter

• 1/2 cup butter softened
• 2 teaspoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 garlic cloves minced

• Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.

• Preheat the oven to 400 degrees

• Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.

For the Butter

• In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

• Remove the skillet from the oven and add a couple of slices of garlic herb butter on top of the steaks and let rest for 5 minutes. Serve garnished with fresh parsley and pan juices.

I recommend using fresh herbs but dried herbs will work too

Make sure you let your beef tenderloin come to room temperature before placing it in a hot skillet.

Let the meat rest for 5 minutes before slicing.