I cannot remember the last time I had filet mignon with herb butter. A seriously dense cut of steak, it’s richness heightened by butter and herbs. It’s such a grown-up meal, great for the holidays and any celebratory dinner.
I used a grill pan to cook this filet mignon with herb butter dish and I cooked the steaks on a high heat. I’m sure you know that this cut of meat should not be overcooked, here’s some guidance to arrive at the right temperature:
- 3 mins either side = rare
- 5 mins either side = medium
- 7 mins either side = medium/well
I would advise against cooking this cut of meat to well done, unless you plan on cooking it butterflied, for which you should cook for the same amount of time as medium or medium/well above, dependent upon the thickness of the portions. My steaks were approx. 2 inches thick.
So what do you serve with filet mignon with herb butter? Well, as you can see from the pic above, I served mine with twice cooked potatoes, skin on. First baked and then sautéed to a crisp – recipe to follow. Mashed potatoes will be a hit with this dish too, but if you’re avoiding carbs, veggies tossed in truffle oil will make you and your guests smile.
If you’re thinking of serving more than one meat dish for the holidays, note that filet mignon is a dense cut of meat. To avoid a food coma, I would suggest that once the filets are cooked, cut them in half and serve sparingly.
- 6 oz unsalted butter
- 2 tbsp mixture of fresh tarragon, fresh thyme, and fresh rosemary - removed from stalks (minced)
- 1/8 tsp coarse ground salt
- 1/8 tsp freshly ground black pepper
- 3 filet mignon steaks (approx. 6oz / 2 inch thick)
- Salt and pepper to taste
- Drizzle olive oil
- Grill pan, fry pan or skillet
- Remove butter from the fridge
- As mentioned above remove herb leaves from stalks. 2-3 stalks should be fine.
- Place herb leaves in a food processor or blender and pulse for a few seconds. Don't worry if you make a little too much, you can season the steaks with what is left.
- Add minced herbs, salt and pepper to butter and mash until ingredients are thoroughly combined.
- Place herb butter in the fridge while you cook the steaks.
- Season filet mignon steaks with salt and pepper and add any minced herbs not used in the butter.
- Place pan on high heat and drizzle with olive oil.
- Once oil is hot, place steaks in the pan and cook to desired temperature, but no more than 7 mins either side.
- Remove steaks from pan and allow to rest for 4-5 mins before serving.