Pair this Filet Mignon with a Merlot and the premium farm fresh steak you get from Figbo will make a meal that beats any of the fancy steak houses. The Rosemary Butter you’ll serve with the seared filet mignon is great for special occasions that your family and friends will want sooner than the next special occasion.
The following tips will help you cook your Filet Mignon with Rosemary Butter so that is absolutely the best:
- Cook the filet mignon at a high temperature. This gives you outside crust and mid-rare center.
- Before you cook it, set the steak out to get a room temperature.
- Season both sides the filet mignon with pepper and salt.
- The butter should be browned, not burnt, for the best flavor. Adding a bit of olive oil will help reduce the risk of burning it.
- Once the fillet is done, let it sit for five minutes before cutting it so that the juices can settle inside the steak, not run out.
- Two – Eight ounce Filet Mignon Steaks
- Two tablespoons butter
- Two sprigs of rosemary
- Olive Oil
- Pepper & Salt
Put It Altogether
- Thirty minutes before you plan to cook, set the steaks to warm up at room
- Season both side with pepper and salt liberally
- Heat either a cast iron skillet or a sauté pan over a high heat until it starts to smoke, then lower the heat
- Spread a coat of olive oil in the bottom of a pan and lay the steaks in it
- Sear the steaks on one side for three to four minutes without moving them
- Then turn the steaks over and sear three to four minutes without moving them
- Put your butter and rosemary in the pan, letting the butter brown
- Using a spoon, keep basting the steaks filet with melted rosemary butter.
- For a two inch steak to be medium rare, baste for thirty to forty-five seconds then remove from the pan. Additional two minutes for more done steak.
- Let the steak sit for three to four 4 minutes before serving, drizzling the rosemary butter over the top