Ingredients
Scale
- Four beef tenderloin (filet mignon) steaks; six oz. each, 1½ inches thick
- Half cup butter; salted, room temperature
- Two tablespoons of chopped parsley
- Two tablespoons of chopped chives
- Two tablespoons of chopped rosemary
- One garlic clove, minced
- Two tablespoons of vegetable oil
- Black pepper, freshly ground
- Kosher salt
Instructions
- Set the steaks on the counter at room temperature for 20 minutes to take the chill off, then season both sides richly with pepper and salt.
- Set the oven to preheat to 425F. Then, mix the butter, chives, rosemary, garlic, and parsley. Set the mixture aside.
- Put a cast-iron skillet on the stove at medium-high heat and add oil. Leave until the oil shimmers to barely smoking condition. Then, add the steaks and sear untouched for three to four minutes. Flip and sear the other side for another three to four minutes.
- Transfer the skillet to the preheated oven and let it cook until the desired internal temperature is reached (check the chart above for doneness temperature). Ensure to set the beef tenderloin steaks down at three to five degrees below the doneness temperature.
- Rest the steaks on the counter for five to 10 minutes, so the final temperature rises by three to five degrees. The steaks are now ready to serve with the butter herb mix dollop.
More suggestions can be seen in this video.