Filet Mignon is my FAVORITE cut of meat, and when cooked right, slices through like butter. This recipe shows you how I like to cook my filet so that the inside is perfectly juicy and topped with melted flavorful butter.
Ingredients:
2 (6 oz.) Filets Mignon
3 Thyme Sprigs, leaves taken off
1 tsp. Parmesan cheese
1 oz. Butter, room temperature
1 garlic clove, minced (use roasted from a jar if you have it)
1 tsp. olive oil
Salt and Pepper
Preheat your oven to 425 degrees. Line a baking sheet with foil and spray with non stick cooking spray and set aside. Place a medium size pan on medium high heat. Season both filets with the salt and pepper. To the pan, add the olive oil and steaks. Cook each side of the steak for around 3-4 minutes per side, without disturbing, to brown each side. Transfer the filets onto the prepared baking sheet and cook in the oven for 6-10 minutes until the inside is tender and cooked to whichever state you prefer (mine are usually to medium-rare).
While the steak is cooking, combine the butter, garlic, most of the thyme and Parmesan to a small bowl. Using a fork or the back side of a spoon, mix the ingredients together. Place in the refrigerator while the steaks continue to cook. When the steaks are done, let them rest for 5 minutes. Slice against the grain and place on your plates. Top each with half of the compound butter and sprinkle with the remaining thyme.
*As shown in the picture, this is great served with roasted or boiled asparagus, and mashed cauliflower or potatoes!
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