Oven Finished Filet Mignon with Garlic Butter Sauce
Nothing says 'I love you' more than a juicy filet mignon with creamy garlic and herb butter sauce. This oven-finished filet mignon is a perfect, succulent dish for those special occasions or just a quite night with someone special. The only thing you need to decide is which red wine to pair it with!
Servings 4 people
Calories 788kcal
Cost 20
Ingredients
- 40 oz filet mignon each filet is 10 oz
- 3 tbsp salted butter
- salt to taste
- black pepper to taste
Garlic and herb butter
- ½ stick salted butter softened
- 2 cloves garlic minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh oregano chopped
Instructions
- Preheat the oven to 415 degrees.
Make the garlic and herb butter
- In a bowl, mix together softened butter, minced garlic and chopped herbs.
- Cut a small piece of foil (or wax paper) and lay the herb butter inside it.
- Using your hand on the foil, start molding the butter to a log shape.
- Store the garlic butter in the fridge until you're ready to use.
Cook the filet mignon
- Pat the filets down with a paper towel and season with salt and pepper.
- Place a cast iron skillet over high heat. Make sure the skillet is scorching hot, then add the butter.
- Place the filet mignon in the skillet with butter and start searing one side for 2 minutes. Flip and sear the other side for another 2 minutes. Both sides should have a golden brown crust.
- Transfer the skillet with the fillets to the preheated oven then let it cook to your desired temperature (see Notes below for Internal Temperature Chart).
- Plate the filets and wait 5 minutes before slicing. Top with the garlic and herb butter right before making your first cut. Buon appetito!
Notes
- Follow this Internal Temperature Chart (and approximate oven cook times) to ensure your meat reaches your desired level of doneness and color. Use an instant meat thermometer for best results.
- rare - 120F to 125F (4 mins)
- medium rare - 125F to 130F (5-6 mins)
- medium - 135F to 140F (6-7 mins)
- medium well - 145F to 150F (8-9 mins)
- well done - 160F or higher (10mins or more)
- Be sure to let the meat sit for 5 minutes before slicing. This will ensure that the natural juices will not flow out of the meat, keeping it moist and juicy.
- Don't worry if you don't (or forget :) to put the garlic and herb butter in the fridge after you prepare it. The meat doesn't take very long to cook so it won't melt on you if you happen to leave it out.
- Popular side dishes include mashed or baked potatoes, sauteed mushrooms, creamed spinach, french fries, sauteed onions, and macaroni and cheese.
- PLEASE PLEASE PLEASE don't forget to use an oven mitt when taking the cast iron skillet out of the oven. It is EXTREMELY hot and will hurt like a mo' fo' if you grab it with your bare hands. Ask me how I know that lol.
- Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.
Nutrition
Calories: 788kcal | Carbohydrates: 2g | Protein: 52g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 200mg | Sodium: 151mg | Potassium: 893mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 7mg