Recipe Background
There's no main course that can stand up to the flavor marvel of these Pan-Seared Filets. Perfectly seared steaks, with a deliciously rosy center, are just bursting with beef flavor. And all of that savory goodness is accented with a rich, homemade garlic and herb butter. Pan-Seared Filets are so lovely, you'll have to pay your compliments to the chef... yourself!
There's no main course that can stand up to the flavor marvel of these Pan-Seared Filets. Perfectly seared steaks, with a deliciously rosy center, are just bursting with beef flavor. And all of that savory goodness is accented with a rich, homemade garlic and herb butter. Pan-Seared Filets are so lovely, you'll have to pay your compliments to the chef... yourself!
Ingredients
For the garlic-herb butter:
- 1/2 stick butter softened
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh tarragon chopped
- 1/2 tablespoon garlic minced
For the steaks:
- 4 (10-ounce 1 1/2-2-inch-thick) beef tenderloin filets
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable or canola oil
Directions
- In a bowl, add the butter, the rosemary, the tarragon, and the garlic and mash until fully mixed.
- Transfer the garlic-herb butter to the refrigerator.
- Let the steaks come to room temperature for at least 30 minutes.
- Preheat the oven to 415 degrees F.
- Season the steaks generously with the salt and the black pepper.
- In an ovenproof cast-iron skillet over high heat, add the oil. Make sure to swirl the pan to evenly spread the oil across the bottom of the entire pan.
- One the oil is smoking hot, add the steaks and let cook, undisturbed, until golden and seared on the bottom, about 2 minutes.
- Flip the steaks and cook, undisturbed, until golden and seared on the bottom, about 2 minutes.
- Add 1-2 tablespoons of the garlic-herb butter to the pan and return the remaining garlic-herb butter to the refrigerator.
- Transfer the skillet to the oven and roast until the steaks are about 5 degrees F shy of your intended level of doneness, about 4 minutes for rare at 120 degrees F, about 5-6 minutes for medium-rare at 130 degrees F, and about 6-7 minutes for medium at 140 degrees F.
- Transfer the skillet from the oven and spoon the pan drippings over the steaks.
- Transfer the steaks to a plate and let them rest until the steaks reach the ideal internal temperature for your intended doneness, 125 degrees F for rare, 135 degrees F for medium-rare, and 145 degrees F for medium, about 5-10 minutes.
- While the steaks rest, transfer the garlic-herb butter mixture from the refrigerator and let it soften slightly at room temperature.
- Serve the steaks topped with the garlic-herb butter.
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