Filet Mignon with Herb Butter Mushrooms
Steakhouse-inspired filet mignons topped with tender mushrooms and herb butter.
Servings 2 people
Ingredients
- 2 5 oz filet mignon about 2 to 2-1/2 inches thick
- 2 cups sliced mushrooms
- 4 tbsp salted butter
- 2 tbsp olive oil
- 2 tsp kosher sea salt
- ½ tsp coarse black pepper
- herb butter:
- ½ stick of butter
- ½ tbsp chopped fresh rosemary
- ½ tbsp chopped fresh thyme
- ¼ tsp garlic powder or minced garlic
Instructions
- Soften the butter in the microwave just a little. Stir in herbs and garlic until fully mixed.
- Add 2 tbsp of plain butter and a drizzle of olive oil for cast iron skillet on medium-low heat. Add mushrooms once butter is melted and sprinkle with garlic powder and salt.
- Cook for about 5 mins, stirring occasionally, or until tender. Set aside.
- Preheat the oven to 415° F.
- Season both sides generously with salt and pepper.
- Add the olive oil and plain butter to your cast iron skillet and turn up to med-high heat.
- Place the filets face down and sear for 2 minutes.
- Flip the filets and sear for an additional 2 minutes.
- Transfer the skillet directly to the oven.
- For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. If your filets are thinner, cook time may be shorter.
- Remove filets from the skillet and set on a plate, and lightly cover with tin foil and let sit for 5 minutes before serving.
- Top with mushrooms and a dollop of garlic and herb butter, and serve.