ATK Filet mignon with garlic-herb butter for two
NOTES:
1. Use thermapen to test cooked beef:
2. The original recipe called for tarragon. We don't care for tarragon so we used thyme instead, which is yummy in this recipe!
3. Uses a rimmed baking sheet; covering it with foil can make clean-up a lot easier. Tongs are helpful for moving and turning the filets.
4. Original recipe doesn't say to cover the filets as the cook so we don't, and that's been fine.
5. If the filets are butterflied, be sure to set the time for the oven accordingly. Even if they get overdone, though, the flavor still comes through!
6. You can make the herb butter earlier in the day, or the night before. Remove it from the fridge when you begin searing the meat so it can soften up again.
7. A similar recipe from the "Chefs" catalog uses a single oven-safe skillet for searing and for placing in the oven.
8. Since the herbed butter includes salt, err on the side of less salt on the beef.
INGREDIENTS
2 Tbl unsalted butter, softened and separated into individual tablespoons
2 tsp fresh minced thyme
2 tsp fresh minced parsley
1 garlic clove, minced
1/8 tsp salt
1/8 pepper
2 center-cut beef tenderloin steaks, about 7-8 oz each (for hearty eaters; or 4-6 oz each for "petite") and between 3/4" to 1-1/2" thick
additional salt and pepper to season the steaks
2 tsp vegetable oil
PREPARATION
1. Oven to 425. Oven rack to lower-middle position. Place a rimmed baking sheet on the rack while the oven is heating.
2. For the herb butter, prep the herbs and garlic; grind the pepper. Set aside.
3. In a small bowl, mash 2 Tbl of butter, thyme, parsley, garlic, salt, and pepper. Set aside.
4. Pat steaks dry with paper towels; season with additional salt and pepper. (See above note about erring on the side of too little salt.)
5. In a 10" skillet, heat oil over med-high heat until just smoking. Carefully place steaks in skillet and brown well on both sides, about 3-4 min a side, until a crusty fond is formed (or beginning to form). NOTE: It's likely that the more time spent in the skillet, the less time will be needed in the oven.
6. Transfer steaks to the hot baking sheet and roast until they register 130-135 (for medium), about 15-18 min, or 8-10 min if they are butterflied. **See NOTES for other tip to "feel" for doneness.
7. Transfer steaks to a plate, tent loosely with foil, and let rest for 5 min. If you haven't taken the herbed butter out of the fridge, do that now.
8. Just before serving, spoon the reserved garlic-herb butter over each steak and serve.
1. Use thermapen to test cooked beef:
- 130 = medium/med-rare
- 140-145 = medium well
2. The original recipe called for tarragon. We don't care for tarragon so we used thyme instead, which is yummy in this recipe!
3. Uses a rimmed baking sheet; covering it with foil can make clean-up a lot easier. Tongs are helpful for moving and turning the filets.
4. Original recipe doesn't say to cover the filets as the cook so we don't, and that's been fine.
5. If the filets are butterflied, be sure to set the time for the oven accordingly. Even if they get overdone, though, the flavor still comes through!
6. You can make the herb butter earlier in the day, or the night before. Remove it from the fridge when you begin searing the meat so it can soften up again.
7. A similar recipe from the "Chefs" catalog uses a single oven-safe skillet for searing and for placing in the oven.
8. Since the herbed butter includes salt, err on the side of less salt on the beef.
INGREDIENTS
2 Tbl unsalted butter, softened and separated into individual tablespoons
2 tsp fresh minced thyme
2 tsp fresh minced parsley
1 garlic clove, minced
1/8 tsp salt
1/8 pepper
2 center-cut beef tenderloin steaks, about 7-8 oz each (for hearty eaters; or 4-6 oz each for "petite") and between 3/4" to 1-1/2" thick
additional salt and pepper to season the steaks
2 tsp vegetable oil
PREPARATION
1. Oven to 425. Oven rack to lower-middle position. Place a rimmed baking sheet on the rack while the oven is heating.
2. For the herb butter, prep the herbs and garlic; grind the pepper. Set aside.
3. In a small bowl, mash 2 Tbl of butter, thyme, parsley, garlic, salt, and pepper. Set aside.
4. Pat steaks dry with paper towels; season with additional salt and pepper. (See above note about erring on the side of too little salt.)
5. In a 10" skillet, heat oil over med-high heat until just smoking. Carefully place steaks in skillet and brown well on both sides, about 3-4 min a side, until a crusty fond is formed (or beginning to form). NOTE: It's likely that the more time spent in the skillet, the less time will be needed in the oven.
6. Transfer steaks to the hot baking sheet and roast until they register 130-135 (for medium), about 15-18 min, or 8-10 min if they are butterflied. **See NOTES for other tip to "feel" for doneness.
7. Transfer steaks to a plate, tent loosely with foil, and let rest for 5 min. If you haven't taken the herbed butter out of the fridge, do that now.
8. Just before serving, spoon the reserved garlic-herb butter over each steak and serve.
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