Filet Mignon with Herb Butter and Rich Sauce

Filet mignon is the epitome of elegance and indulgence, making it the perfect centerpiece for a special occasion. This recipe features a succulent filet mignon topped with a rich herb butter, complemented by a velvety sauce that elevates the dish to new heights. Prepare to impress your guests or treat yourself to a luxurious meal that’s surprisingly easy to create at home.

Why You’ll Love This Recipe

This filet mignon recipe with herb butter is a showstopper that combines rich flavors and a tender texture. It’s perfect for date nights or celebrations. Plus, the herb butter adds a burst of freshness that beautifully balances the richness of the steak.

• Simple yet sophisticated: Achieve restaurant-quality results without the fuss.
• Flavor-packed: Herb butter and a savory sauce elevate the dish.
• Impressive presentation: Perfectly cooked steak looks stunning on any plate.
• Customizable: Adjust herbs and sides to suit your taste.

Ingredients

• 2 (6 oz) filet mignon steaks
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, minced
• 1 cup beef broth
• 1 tablespoon red wine (optional)
• 1 tablespoon Worcestershire sauce

How to Make Filet Mignon with Herb Butter

1. First, take the filet mignon out of the refrigerator and let it rest at room temperature for about 30 minutes. This helps the steak cook evenly.
2. Preheat your oven to 400°F (200°C).
3. In a small bowl, mix the softened butter, parsley, chives, thyme, and minced garlic until well combined. Set aside.
4. Season the filet mignon generously with salt and pepper on both sides.
5. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon to the skillet.
6. Sear the steak for 2-3 minutes on each side until a brown crust forms.
7. Top each steak with a dollop of herb butter and transfer the skillet to the preheated oven.
8. Cook the filet mignon in the oven for about 5-7 minutes for medium-rare, or until it reaches your desired doneness (135°F for medium-rare).
9. Remove the skillet from the oven and transfer the steaks to a plate. Cover loosely with foil and let rest while you prepare the sauce.
10. In the same skillet, add the beef broth, red wine (if using), and Worcestershire sauce. Bring to a simmer, scraping up any brown bits from the bottom of the skillet.
11. Let the sauce reduce for about 5 minutes until slightly thickened. Adjust seasoning with salt and pepper as needed.
12. Serve the filet mignon topped with the remaining herb butter and drizzle the rich sauce over the top.

Tips for the Best Results

• Use a meat thermometer to check for doneness.
• Allow the steak to rest after cooking to ensure juicy results.
• Customize the herb butter with your favorite herbs or add a hint of lemon zest for brightness.

Easy Variations

• Swap out the herbs in the butter for rosemary or tarragon for a different flavor profile.
• Add a splash of balsamic vinegar to the sauce for extra depth.
• Serve with a dollop of blue cheese on top of the herb butter for an indulgent twist.

What to Serve With It

• Creamy mashed potatoes or garlic mashed cauliflower for a comforting side.
• Roasted vegetables, such as asparagus or Brussels sprouts, to add a pop of color.
• A fresh arugula salad with lemon vinaigrette to balance the richness of the steak.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to avoid overcooking the steak.

Recipe Card