Imperial Bone-in Filet Mignon Recipe

Time1h

Serves2

16oz, Certified Angus Beef

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Ingredients

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1
Season the Steak
Take the bone-in filet mignon and pat it dry with paper towels. Season generously with salt and black pepper on both sides, ensuring that the seasoning adheres well to the meat.
2
Bring to Room Temperature
Let the seasoned steak sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.

3
Heat the Pan
In a large cast-iron skillet, heat the olive oil over medium-high heat until it starts to shimmer but not smoke.
4
Sear the Steak
Carefully place the bone-in filet mignon in the hot skillet. Sear for about 4-5 minutes on one side until a nice brown crust forms.
5
Flip and Sear the Other Side
Flip the steak and sear the other side for an additional 4-5 minutes for medium-rare, or to your desired doneness.
6
Add Herb Butter
During the last minute of cooking, add the herb butter (prepared in the next section) to the pan and baste the steak with the melted butter for added flavor.

7
Mix Ingredients
In a small bowl, combine the softened unsalted butter, chopped rosemary, chopped thyme, and minced garlic. Mix until well incorporated.
8
Form and Chill
Transfer the herb butter mixture onto a piece of plastic wrap, roll it into a log, and refrigerate until firm.

9
Rest the Steak
Remove the steak from the skillet and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 10 minutes.
10
Slice and Serve
After resting, slice the steak against the grain and serve with slices of the herb butter on top.