Pan Seared Filet Mignon with Garlic & Herb Compound Butter and Robuchon-Inspired Mashed Potatoes
Pan Seared Filet Mignon with Garlic & Herb Compound Butter and Robuchon-Inspired Mashed Potatoes
20m
Serves 4
Directions
- 1Preheat the oven to 400°F.
- 2In a medium cast-iron skillet over medium-high heat, melt the butter.
- 3When it sizzles, add the olive oil.
- 4Season the meat thoroughly on all sides with salt and pepper, and add them to the sizzling skillet.
- 5Sear the filets on all sides until golden brown, 3 to 4 minutes total.
- 6Transfer the filets to a small ovenproof baking sheet and place in the oven.
- 7Cook to the desired degree of doneness, usually about 5 minutes for medium-rare.
- 8Remove the filets from the oven and allow to rest briefly before serving.
- 9Serve the steaks with a dollop of the compound butter and alongside the Robuchon-Inspired Mashed Potatoes
Ingredients
- 4 6-ounce filet mignon steaks, each about 1 1/2 inches thick
- 1 Kosher salt
- 1 freshly ground black pepper
- 1.5 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 serving Garlic & Herb Compound Butter
- 1 serving Robuchon-Inspired Mashed Potatoes
Equipment
medium cast-iron skilletovenovenproof baking sheet
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