Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

Ingredients

• 4 filet mignon steaks (about 6-8 ounces each, about 2" thick)
• salt (to taste)
• freshly cracked black pepper (to taste)
• ½ cup unsalted butter (at room temperature)
• ¼ cup roughly chopped fresh parsley
• 1-1 ½ teaspoons roughly chopped garlic
• 2 tablespoons roughly chopped shallot
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt (more or less to taste)
• freshly cracked black pepper (to taste)

Steps

1. 1

   Place 4 filet mignon steaks on cutting board. Liberally season all sides of each steak with plenty of salt and freshly cracked black pepper.

2. 2

   Place wire baking rack on large baking sheet. Transfer seasoned steaks to wire rack. Let steaks stand at room temperature at least 30 minutes, but preferably 1 to 2 hours. If letting stand for more than one hour, keep steaks in refrigerator, then let stand at room temperature 30 minutes before cooking.

3. 3

   Add ½ cup unsalted butter, ¼ cup roughly chopped fresh parsley, 1-1 ½ teaspoons roughly chopped garlic, 2 tablespoons roughly chopped shallot, 1 tablespoon fresh lemon juice, ½ teaspoon salt, and freshly cracked black pepper to bowl of food processor. Process ingredients until mixture is completely smooth, with no sizable pieces of garlic or shallot remaining.

4. 4

   Spread plastic wrap on flat work surface, then transfer butter mixture from food processor bowl to center of plastic wrap. Wrap plastic wrap around butter, covering butter completely, then roll wrapped butter back and forth on flat surface to form log shape.

5. 5

   Place wrapped butter log in refrigerator. Chill until firm.

6. 6

   Preheat the oven to 250º Fahrenheit. Once preheated, place baking sheet with wire racks and steaks in oven. If using oven-safe meat thermometer with probe, insert now.

7. 7

   Cook steaks until internal temperature reaches desired range based on recipe notes below.

8. 8

   Once recommended internal temperature is reached, carefully remove baking sheet from oven and set aside. Let steaks rest 5 minutes, redistributing juices and allowing residual heat to finish cooking steaks.

9. 9

   Preheat cast-iron skillet over high heat for 5 minutes while steaks rest.

10. 10

    After 5 minutes, pat steaks completely dry on all sides with paper towels, then carefully place steaks directly into preheated cast-iron skillet.

11. 11

    Sear steaks 45 seconds, then flip steaks over and top each steak with 1 tablespoon of chilled garlic-herb butter.

12. 12

    Sear steaks 45 seconds more, then flip each steak once or twice as needed, until steaks are rich brown color, approximately 20 to 40 seconds total. Press sides of steaks up against walls of skillet briefly, until sides of steaks are no longer pink or red.

13. 13

    When satisfied with crust and color of steaks, transfer each steak to serving plates. Top each steak with additional garlic-herb butter and serve immediately with desired sides.