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Sliced filet mignon on a white plate

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

40aprons.com/best-filet-mignon-recipe-garlic-butter/
The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.
Prep 10 minutes
Cook 30 minutes
Stand 30 minutes
Total 1 hour 10 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • wire cooling rack
  • baking sheet
  • Food processor (for garlic-herb butter)
  • Plastic wrap
  • Meat thermometer
  • cast-iron skillet

Ingredients

For the Filet Mignon

For the Garlic Butter

  • ½ cup unsalted butter (softened)
  • ¼ cup fresh parsley (roughly chopped)
  • 1-1 ½ teaspoon garlic (roughly chopped)
  • 2 tablespoons shallot (roughly chopped)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • freshly cracked black pepper (to taste)

Instructions

  • Liberally season both sides of each steak with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
    Raw filet mignon on a wire cooling rack
  • While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
  • Preheat the oven to 250º F. Transfer baking sheet to oven. If using oven-safe meat thermometer with probe, insert now. Cook in oven until internal temperature reaches the desired degree based on the time chart in the recipe notes.
  • Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
  • Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter (about 1 tablespoon per steak) on top of the filet. Cook another 45 seconds, then flip once or twice as needed until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink.
    4 filet mignon topped with a compound butter in a cast iron skillet
  • Remove steaks from skillet and serve with more garlic herb compound butter.

Recipe Notes

To cook your filet mignon steaks to a different temperature, follow this chart:
  • Rare: Target temperature: 120°-125°F. Remove from oven when internal temperature reaches 110º F.
  • Medium Rare: Target temperature: 130°-135°F. Remove from oven when internal temperature reaches 120º F.
  • Medium: Target temperature: 140°-145°F. Remove from oven when internal temperature reaches 130º F.
  • Medium Well: Target temperature: 150°-155°F. Remove from oven when internal temperature reaches 140º F. 
  • Well Done: Target temperature: 160°-175°F. Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less, though? Please?

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 677calProtein: 31gFat: 60gSaturated Fat: 30gTrans Fat: 1gCholesterol: 180mgSodium: 380mgPotassium: 570mgTotal Carbs: 2gFiber: 1gSugar: 1gNet Carbs: 1gVitamin A: 1026IUVitamin C: 7mgCalcium: 28mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/best-filet-mignon-recipe-garlic-butter/