These delicious cast iron seared filet mignons are enhanced even further with some homemade Maître d' butter. The Signature Filet Mignons are sourced from American cattle and come straight to your door to help pull off this recipe in no time!
Brought to you by @fiveingredientfeast
Servings: 2
Ingredients:
- 2 Filet Mignons
- Sea salt or kosher salt
- A cast iron skillet for searing, though you can also add some oil to a metal or nonstick pan if you don’t have cast iron
- 4 tablespoons of softened, salted butter
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of lemon zest
- 1 small squeeze of lemon juice
Instructions:
- Let the steaks defrost in the refrigerator overnight. Once defrosted, let them come to room temperature for 20-30 minutes before cooking.
- Pat the steaks dry with paper towels to remove excess moisture, then season them generously with salt on all sides (tip: you can do this the day before for even more flavor). Set the steaks aside.
- In a small bowl or ramekin, combine the butter, parsley, lemon zest, lemon juice, and sea salt. Then, transfer the butter to plastic wrap or parchment paper, and roll it up; refrigerate it while the steaks cook.
- For medium-rare steak: Preheat the oven to 400 degrees Fahrenheit, and heat a cast iron skillet on the stove for 2-3 minutes over medium-high heat. Add the steaks, and let them cook 3 minutes per side, then sear them for about 20 seconds around the edges. Transfer the entire skillet to the oven, and let the steaks cook for another 5 minutes. For more well-done steak, increase the searing or oven time as desired.
- Remove the steaks, and place them on a baking sheet to let them rest. Slice the butter, and place it evenly on top of the steaks while they rest. After about 5 minutes, serve the steaks with any additional Maître d' butter as desired.
