Filet Mignon with Herb Compound Butter

Instructions

Make the Compound Butter

1. In a small bowl, combine the softened butter with parsley, thyme, and minced garlic. Mix thoroughly with a fork.

2. Season with a pinch of salt. Roll the butter into a small log using plastic wrap, then refrigerate for at least 30 minutes to firm up.

Prepare the Steaks

3. Remove the filets from the refrigerator 45-60 minutes before cooking to bring them to room temperature.

4. Pat the steaks completely dry with paper towels. Season generously on all sides with coarse sea salt and freshly ground black pepper.

Sear to Perfection

5. Heat a cast iron skillet over high heat for 3-4 minutes until smoking hot. Add the ghee and swirl to coat.

6. Carefully place the filets in the pan. Sear without moving for 3-4 minutes until a deep brown crust forms.

7. Flip the steaks and sear the other side for 3-4 minutes. For thicker cuts, sear the edges by holding steaks with tongs.

8. Insert a meat thermometer into the thickest part. Remove at:

   • 49°C (120°F) for rare
   • 52°C (125°F) for medium-rare
   • 57°C (135°F) for medium

Rest and Serve

9. Transfer to a cutting board and rest for 5 minutes. The temperature will rise 3-5°C (5-10°F) during resting.

10. Top each filet with a thick slice of the herb compound butter. Let it melt over the steak for 1 minute.

11. Finish with flaky salt and serve immediately.

Tips

• Room temperature matters: Cold steaks seize up and cook unevenly. The 45-60 minute rest is non-negotiable for thick cuts.
• Don’t skip the rest: Resting allows juices to redistribute. Cutting too early means a puddle of juice on the plate instead of in your steak.
• Make extra butter: The compound butter keeps for 2 weeks refrigerated or 3 months frozen. Perfect for quick weeknight steaks.