Ingredients:

  • 2 x 6 oz filet mignon steaks (approx. 170 g each)
  • Salt (to taste; ideally flaky sea salt)
  • Freshly ground black pepper (to taste)
  • 1 tablespoon vegetable oil (15 ml)
  • 4 tablespoons unsalted butter (60 g), softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • Zest of 1 lemon (optional)

Instructions:

  1. Remove filet mignon from the fridge and let it rest at room temperature for 20 minutes. Season both sides generously with salt and pepper.
  2. In a mixing bowl, combine softened butter, minced garlic, parsley, rosemary, thyme, and lemon zest. Mix until well blended. Set aside.
  3. Heat the skillet over medium-high heat until hot (look for shimmering oil).
  4. Add vegetable oil to the pan. Carefully place the steaks in the skillet. Sear for about 3-4 minutes without moving them. Flip the steaks and cook for an additional 3-4 minutes for medium-rare (use a meat thermometer; aim for 130°F or 54°C).
  5. In the last minute of cooking, drop a dollop of garlic herb butter on each steak and baste with the melted butter using a spoon.
  6. Remove steaks from the skillet and let them rest for 5 minutes to allow juices to redistribute.
  7. Serve hot, topped with additional garlic herb butter if desired.