Preparation Time: 10 minutes
Cooking Time: 15 minutes
2 8-oz filet mignons
4 tsp kosher salt
4 tsp freshly ground pepper
1 stick butter [used 2 tsp Benecol]
1 Tblspn olive oil
2 cloves garlic
1 Tblspn parsley, chopped
1 Tblspn thyme, chopped
1 tsp freshly grated lemon zest
1. Take 1/2 stick of butter, softened and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
2. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat oven to 400ºF. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.
3. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute or cooking, take the log of compound butter and slice a thick piece to place on top.
4. Your steak will be ready when it is approximately 135º in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare so adjust cooking time accordingly.)
After running a Nutritional analysis, here are the Nutrition Facts:
Calories - 373 Sodium - 2577mg
Calories from Fat - 221 Total Carbs - 4.9g w/net Carbs - 3.1g
Total Fat - 24.5g Dietary Fiber - 1.8g
Saturated Fat - 6.9g Protein - 32.7g
Trans Fat - 0g Cholesterol - 75mg
Source: Pinterest http://whitsamusebouche.com/2011/12/08/restaurant-style/
- Alright, the very first thing I changed was the "1 stick of butter." I probably mixed up 2 teaspoons of Benecol with the garlic and herbs and only used to garnish the steak when serving.
- Second, I decreased the amount of kosher salt used. Yes, you read the Nutrition Facts correctly on the sodium. A little kosher salt goes a long way. So if you can get by seasoning both steaks with only 1 teaspoon then all the better.
- I did add approximately 1 tablespoon unsalted butter to the oil. And yes, be prepared for the steaks to definitely splatter grease. This is where the splatter screen really comes in handy.
- Now, for the oven part - let's just say that I've never set off the smoke detector so many times for one meal! You guessed it - after dinner I was cleaning the oven grates while the oven ran through the "self-cleaning mode." Now, you might think that after all that I'd swear off this recipe. To the contrary, the steaks were tender, moist and yes restaurant-style. So, my thinking is next time before I place the cast iron skillet with the steaks in the oven, I'll pour out a majority of the oil/butter combination and loosely cover it with foil.
- Believe me, this recipe really is worth trying once. I leave it up to you to decide if it's worth the clean-up. [My vote is a resounding "yes!"]