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Ingredients
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Meat
Seasoning
Butter Baste
Method
Preparation
- 1
Season the Filet
Generously coat the center cut beef filet mignon with kosher salt, freshly ground black pepper, and garlic powder. Ensure that all sides are evenly seasoned. Let the filets sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Cooking
- 2
- 3
Sear the Filets
Carefully place the seasoned filets in the hot skillet. Sear the filets for 3-4 minutes on one side without moving them to develop a nice crust.
- 4
Flip and Butter Baste
Using tongs, flip the filets over. Add the unsalted butter, fresh thyme, and rosemary to the pan. As the butter melts, use a spoon to baste the melted butter over the filets. Cook for an additional 3-4 minutes for medium-rare doneness.
- 5
Check for Doneness
Use a meat thermometer to check the internal temperature of the filets. For medium-rare, look for a temperature of 130°F (54°C). Adjust cooking time as necessary based on your preferred doneness.
- 6
Rest the Meat
Once cooked to your desired doneness, remove the filets from the pan and transfer them to a cutting board. Tent with aluminum foil and let rest for 5-10 minutes to allow juices to redistribute.
