Pan Seared Filet Mignon with Herd Butter
This tender pan-seared filet mignon is the perfect meal to impress with zero stress. With a cooking time of 30 minutes you are only a half hour away from the best mignon you have tasted!
2-4 (5-ounce) 'Yellowstone' Filet Mignon, about 1 1/2 inch thick
'Yellowstone' Filet Mignon - LIMITED RESERVE
Seasoning of choice
- fresh chopped parsley
3 tablespoon butter
- 2 tablespoons olive oil
- 2 teaspoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 garlic cloves minced
- 1/2 cup butter softened
Garlic Butter Herb
Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with 'Montana Ranch and Cattle Company Steak Seasoning'.
Preheat oven to 400 degrees.
Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear.
Place pan in the oven and cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Check recipe notes to determine which temperature to reach for your desired finish.
While steaks are in the oven:
- In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
- Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve garnish with fresh parsley and pan juices.
Enjoy 'The Greatest Meat on Earth'!
- Rare - 120-125F
- Medium rare - 130-135F
- Medium - 140-145F
- Medium well - 150-155F
Calories 951, Fat 77 grams, Carbs 2 grams, Protein 61 grams