Filet Mignon with Rosemary and Browned Butter

It is easy to cook steak, but it is hard to cook a really good steak.

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I have not spent a lot of time cooking steak, so a year or so ago when Casey requested steak for dinner I got a little bit nervous. I started researching on the web how best to cook steak at home. I ultimately decided to sear the steak and then bake it in the oven and the result was amazing. It probably has something to do with the fact that I used a whole lot of butter too. :):)

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This is more of a method than a recipe, and there is a lot of eyeballing involved. This steak comes out SO incredible. It is succulent, juicy, tender, perfect buttery herby flavor, deeelicious. Be careful not to overcook the steak!! With such a nice cut of meat rare is totally safe and fine to eat!

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Filet Mignon with Rosemary and Browned Butter


Filet Mignon (about 5-8 oz per person, depending on hunger level)

Butter (about 2 tbsp per filet, broken up into chunks to distribute throughout pan to surround steak)

Fresh rosemary (1-2 sprigs per filet)

Kosher Salt

Freshly ground black pepper

A few tablespoons of extra virgin olive oil

Remove steaks from fridge and generously salt and pepper both sides. Let sit 30 minutes at room temperature before cooking.

Preheat oven to 450.

Heat oven proof pan over high heat and heat olive oil in pan. Wait until pan is very hot and then add steaks to pan. IMPORTANT: Do not touch the steaks once they are in the pan!! Let steak cook for 2-4 minutes (depending on thickness) and turn over to cook on the other side. Only turn the steak once and do not move the steaks in the pan while they are cooking. During the last minute of the second side searing, add butter (dispersed surrounding all sides of the steak) and rosemary to the pan. Baste the steaks (using a spoon) with the herb butter.

The steak is either done now or you can move it to the oven to cook a bit longer. I like to cook the steak in the oven for a few more minutes. Use a thermometer to judge done-ness (130-145 for medium rare) or you can use the finger method as shown here. Whatever you do, DO NOT cut into the steaks! Also keep in mind the steak will continue to cook a bit as it rests. Remove steak from oven and continue to baste the steak with the herb butter in pan.

Once steak is done cooking, remove from pan and place on plate. Cover with foil and let rest for 5 minutes. 

Serve with herb butter (from pan) on top and enjoy! If you do it right, you will NOT need A1 sauce. 🙂




2 thoughts on “Filet Mignon with Rosemary and Browned Butter

  1. Pingback: Filet Mignon Tips in Teriyaki Sauce Over Rice Recipe | N0sh My Way

  2. Pingback: Pan-Seared Filet Mignon | Everyday Family Favorites

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