- Serves: 2 Steaks
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- 2 USDA Prime Filet Mignon Steaks
- 1/2 c. Room-Temperature Butter, divided in half
- 2 cloves Garlic, sliced
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 2 tbsp. Fresh Rosemary, chopped
- 2 tbsp. Fresh Parsley, chopped
- 3 cloves Garlic, grated
- Salt & Black Pepper
In a small bowl, mix 4 tablespoons of butter, grated garlic, chopped rosemary, and parsley. Season liberally with salt and pepper, and mix to combine. Cover tightly and chill until set.
Pat filet mignon steaks with paper towels to remove excess moisture, then season liberally with salt and pepper. Heat a dry cast iron skillet until hot, then melt in 2 tablespoons of butter in skillet, swirling to coat. When skillet is very hot but not smoking, let filet mignon steaks in pan. Sear without moving steak for 3 to 4 minutes, then flip. Allow steak to sear again for about 3 to 4 minutes and at 2 minutes, add 2 additional tablespoons of butter, sliced garlic, and herb sprigs. Spoon seasoned butter over steaks for remaining cooking time to further brown steaks.
Remove steaks from heat and allow to rest for at least 5 minutes. Top each steak with a tablespoon of garlic and herb compound butter before serving.