Filet Mignon

Prep Time: 30 mins | Cook Time: 10-25 mins | Total Time: 45 mins

Ingredients: 

2 filet mignon steaks

Salt and pepper to taste

2 tbsp olive oil

2 tbsp butter

A few sprigs of fresh rosemary

2-3 garlic cloves


4 tbsp butter, room temperature

2-3 tbsp of Elda’s Kitchen Kentucky Bourbon Sauce

1 tbsp fresh parsley, chopped


Directions:


Preheat your oven to 425 degrees Fahrenheit (only if a medium or well done steak is preferred).  


To prepare compound butter: add 4 tbsp butter and 2 tbsp of Elda’s Kitchen Kentucky Bourbon Sauce to a mixing bowl.  Mix well and set aside.


Remove steaks from refrigerator and bring to room temperature, salt and pepper both sides of the steaks to taste. Heat a cast iron skillet or oven safe pan on the stove top to high heat. Drizzle olive oil in hot skillet and cook steaks for about 2 mins each side. Roll the sides in the pan for about 1 min to brown. 


Add 2 tbsp of butter to melt with rosemary and garlic cloves, then spoon butter onto the steak for about 1 min. 


For a rare steak, let the meat rest in cast iron skillet for 5 to 7 minutes.

For a medium or well-done steak, immediately place the cast iron skillet into the preheated oven and bake as follows:


  • Medium: 6 to 7 minutes or until steak reaches internal temp of 135 to 140 degrees Fahrenheit measured with a meat thermometer.
  • Well-Done: 10 minutes or until steak reaches internal temp of 135 to 140 degrees Fahrenheit measured with a meat thermometer.

Remove from oven and let rest 5 to 7 minutes. Top each steak with a scoop of compound butter and sprinkle with fresh parsley.

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