American•gourmet

Pan-seared Filet Mignon with Herbed Butter Baste

Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste

Ingredients

Quantities are shown as originally provided.

2 portions Canadian Beef Tenderloin Steaks (filet mignon) (1½ - 2 inches thick)
canola oil for brushing onto pan (or other high-smoke point oil such as grapeseed oil )
kosher salt for seasoning
freshly ground pepper for seasoning
2 tbsp (30 grams) unsalted butter, softened
1 sprig fresh rosemary
1 sprig fresh thyme

1
Ensure that you have a rack in the middle of your oven and preheat oven to 400 degrees Fahrenheit.
2
Brush your pan with a thin coating of canola oil and set over medium high heat for approximately 5 minutes. You want to get your pan very hot; look for smoke coming off of your pan and for the oil to be sizzling.
3
Season both sides of your filet mignon with a liberal amount of kosher salt and some freshly ground pepper.
4
Place your filet mignon steaks into the pan. Cook, undisturbed, for 3 minutes.See video here.
5
Carefully turn the filet mignon over and add butter to the pan along with the thyme and rosemary. See video here.
6
Tilt your pan slightly and scoop up the butter (which has melted) and use a spoon to pour butter over the top of your filet mignon steaks as they are searing. Cook for a total of 3 minutes on that side as well. See video here.
7
Using a heat proof mitt, immediately transfer the pan to the middle rack of your oven and roast your filet mignon for 4 to 5 minutes, or until a meat thermometer registers an internal temperature of 135 degrees Fahrenheit for Medium (see Recipe Note).
8
Remove the pan from the oven and baste once again with the melted butter in the pan. Transfer to a cutting board or a dish and let rest for at least 5 minutes.
9
Enjoy!