Description
This Butter-Basted Filet Mignon with Rosemary recipe offers a deliciously tender and flavorful steak experience. Juicy filet mignon steaks are seared to perfection in a hot skillet, then basted with aromatic butter, fresh rosemary, and garlic for a rich, savory finish. Perfect for a special dinner, this method ensures a beautifully browned crust and a melt-in-your-mouth texture.
Ingredients
Scale
Steaks
- 2 filet mignon steaks
Butter Basting
- 4 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- Salt to taste
- Pepper to taste
Instructions
- Bring steaks to room temperature: Remove the filet mignon steaks from the refrigerator and let them sit uncovered at room temperature for about 30 minutes. This ensures even cooking throughout the steak.
- Season the steaks: Generously season both sides of each filet mignon with salt and freshly ground black pepper to enhance the natural flavors of the beef.
- Sear the steaks: Heat a heavy skillet over high heat until very hot. Place the filet mignon steaks in the skillet and sear without moving for 3-4 minutes on one side until a rich brown crust forms.
- Flip and prepare for basting: Turn the steaks over and sear the other side for 3-4 minutes to develop an even crust.
- Add butter, rosemary, and garlic: Reduce the heat to medium, then add the unsalted butter, fresh rosemary sprigs, and smashed garlic cloves to the pan. Let the butter melt and infuse with the aromatics.
- Baste the steaks: Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter mixture. Continue cooking and basting for another 3-4 minutes or until the steaks reach your preferred level of doneness.
- Rest the steaks: Remove the filet mignon from the skillet and transfer to a plate. Let them rest for 5 minutes to allow the juices to redistribute, ensuring a tender and juicy bite.
Notes
- Allowing the steaks to come to room temperature prevents uneven cooking.
- Use a heavy-bottomed skillet (such as cast iron) for better heat retention and searing.
- Basting with butter keeps the meat moist and enhances flavor with garlic and rosemary.
- Letting the steak rest after cooking helps retain juices and prevents dryness.
- Adjust cooking time according to thickness and desired doneness (medium-rare is usually recommended for filet mignon).
