Victoria's Barrel-cut Filet Mignon Recipe

Time45m

Serves4

The most tender and juicy thick barrel-cut.

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Ingredients

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1
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and allow them to sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.
2
Season the Steaks
Pat the steaks dry with paper towels. Drizzle olive oil over both sides of the steaks. Season generously with sea salt, freshly ground black pepper, and garlic powder. Press the seasonings into the meat to ensure they stick.
3
Chop the Rosemary
Finely chop the fresh rosemary leaves and set aside.

4
Preheat the Oven
Preheat your oven to 400°F (200°C). This will prepare it for finishing the steaks after searing.
5
Sear the Steaks
Heat a cast-iron skillet over high heat. Once hot, add the filet mignon steaks to the skillet. Sear for 3-4 minutes on each side to develop a nice crust.
6
Add Butter and Rosemary
After flipping the steaks, add the butter and chopped rosemary to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter and rosemary for added flavor.
7
Finish in the Oven
Transfer the skillet to the preheated oven and cook the steaks for an additional 5-8 minutes, depending on your desired doneness. Use a meat thermometer to check: 130°F for medium-rare, 140°F for medium.
8
Rest the Steaks
Once cooked to your liking, remove the skillet from the oven and let the steaks rest for at least 5 minutes. This allows the juices to redistribute throughout the meat.