WLOT Tea For Thought Recipe for the Week is the popular Filet Mignon!
16 ounces filet mignon (2 steaks, about 2 inches thick, room temperature)
▢1 teaspoon kosher salt
▢½ teaspoon pepper (freshly ground)
▢2 tablespoons butter (Kerrygold recommended)
▢2 cloves garlic (smashed)
▢2 sprigs rosemary
▢2 sprigs thyme
Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
Add butter, garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.
Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn - keep it moving. Insert thermometer into thickest part of steak and transfer pan with steaks to hot oven.
Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around 10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).