Steakhouse Style Filet Mignon
Most of you who know me, know I am in LOVE with my grill.. and Why Not? I live in Florida where it’s grill weather year-round. Again, I live in Florida… and with almost 6 months of 90+ degree days, turning on the oven is more often than not…NOT HAPPENING! Well, when it comes to this dish, all that goes out the window.
If you ever crave a good steak, and I mean one of those long drawn out Steakhouse date night steaks, drizzled in butter and accompanied with overpriced a-la-cart side dishes (but they are DAMN good!) then this steak recipe is for you. The most important thing to know about this recipe is that you have to use a good thick Filet Mignon. I am being serious about that.. so pick up some steaks at your local store, or if you’re me, PUBLIX! and Enjoy!
- Filet Mignon Steaks – I use 6-9 oz Filets
- 1 Teaspoon Vegetable Oil
- Coarse Sea Salt
- Coarse Black Pepper
- Any other herbs of your choice – Rosemary, thyme, oregano would be wonderful
Season Filets with salt, pepper and garlic. Let them sit until they are room temperature.
Preheat Oven to 400F.
On the stove, heat 1 teaspoon of Vegetable Oil at medium/high in a pan.
Place Filets in hot pan for 2-4 minutes per side. ** Please note that cook time depends on how thick your cut is and how well done you like you steak **
In last minute or two of cooking add 1 pad of butter and garlic on top of each steak. Let melt all over steaks and into the pan. Before removing steaks, make sure you roll each side generously in the butter mixture.
Bake 6-10 minutes, again ** Please note that cook time depends on how thick your cut is and how well done you like you steak ** until you reach your desired steak temperature/doneness.
Serve as is or with Herbed Butter, Gorgonzola Sauce, Red Zinfandel Reduction, (recipes to come) or top with Goat Cheese.
I love to pair this with a baked sweet potato, spinach salad, and a glass of full bodied red wine.
Now get cooking and really impress your husbands, boyfriends, or the ladies!