Pan-seared Filet Mignon with Herbed Butter Baste

Learn how to make the best pan-seared and roasted filet mignon with herbed butter baste

📝 Ingredients

• 2 portions Canadian Beef Tenderloin Steaks (filet mignon) (1 1/2 - 2 inches thick)
• canola oil for brushing onto pan (or other high-smoke point oil such as grapeseed oil )
• kosher salt for seasoning
• freshly ground pepper for seasoning
• 2 tbsp (30 grams) unsalted butter, softened
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

👨‍🍳 Instructions

1. 1Preheat: Ensure that you have a rack in the middle of your oven and preheat oven to 400 degrees Fahrenheit.
2. 2Heat pan: Brush your pan with a thin coating of canola oil and set over medium high heat for approximately 5 minutes. You want to get your pan very hot; look for smoke coming off of your pan and for the oil to be sizzling.
3. 3Season steaks: Season both sides of your filet mignon with a liberal amount of kosher salt and some freshly ground pepper.
4. 4Sear: Place your filet mignon steaks into the pan. Cook, undisturbed, for 3 minutes.See video here.
5. 5Add butter: Carefully turn the filet mignon over and add butter to the pan along with the thyme and rosemary. See video here.
6. 6Baste: Tilt your pan slightly and scoop up the butter (which has melted) and use a spoon to pour butter over the top of your filet mignon steaks as they are searing. Cook for a total of 3 minutes on that side as well. See video here.
7. 7Roast: Using a heat proof mitt, immediately transfer the pan to the middle rack of your oven and roast your filet mignon for 4 to 5 minutes, or until a meat thermometer registers an internal temperature of 135 degrees Fahrenheit for Medium (see Recipe Note).
8. 8Baste rest: Remove the pan from the oven and baste once again with the melted butter in the pan. Transfer to a cutting board or a dish and let rest for at least 5 minutes.
9. 9Enjoy!