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.
