📝 About This Recipe
Indulge in the 'King of Steaks,' a butter-tender cut of beef tenderloin seared to mahogany perfection and basted in aromatic herbs. This recipe utilizes the classic French technique of 'arrosé'—continuous basting with foaming butter—to ensure a succulent interior and a savory crust. It is the ultimate centerpiece for celebrations, offering a sophisticated melt-in-your-mouth experience that rivals the world's finest steakhouses.
🥗 Ingredients
The Steak
- 2 pieces Center-cut Filet Mignon (8 ounces each, at least 2 inches thick)
- 1 tablespoon Kosher salt (or to taste)
- 2 teaspoons Black peppercorns (freshly cracked)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
Aromatic Basting Butter
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 4 cloves Garlic (smashed and peeled)
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 small Shallot (halved)
For Finishing
- 1 pinch Maldon Sea Salt (flaky salt for garnish)
- 1 teaspoon Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Remove the steaks from the refrigerator at least 45 minutes before cooking. This allows the meat to reach room temperature, ensuring even cooking throughout the thick cut.
-
2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear; a dry surface guarantees a beautiful golden-brown crust.
-
3
Generously season the steaks on all sides, including the thick edges, with kosher salt and freshly cracked black pepper. Press the seasoning into the meat firmly.
-
4
Preheat a heavy-bottomed cast-iron skillet over medium-high heat until it is wisps of smoke begin to rise. Cast iron is essential for heat retention.
-
5
Add the grapeseed oil to the pan and swirl to coat. Carefully place the steaks in the center of the pan, ensuring they are not touching.
-
6
Sear the steaks without moving them for 3-4 minutes. You are looking for a deep, caramelized crust to form on the bottom.
-
7
Flip the steaks using tongs. Sear the second side for another 3 minutes.
-
8
Using tongs, turn the steaks on their sides and roll the edges against the hot pan for 1 minute to render any exterior fat and sear the perimeter.
-
9
Reduce the heat to medium. Add the butter, smashed garlic cloves, rosemary, thyme, and shallot to the pan.
-
10
Once the butter is foaming and smelling nutty, tilt the pan slightly so the butter pools at the bottom with the aromatics. Use a large spoon to continuously pour the hot herb butter over the steaks for 2-3 minutes.
-
11
Check the internal temperature with an instant-read thermometer. For medium-rare, remove the steaks when they hit 130°F (54°C). The temperature will rise about 5 degrees during resting.
-
12
Transfer the steaks to a warm plate or cutting board. Pour a spoonful of the remaining pan butter over them.
-
13
Tent loosely with foil and let the meat rest for at least 8-10 minutes. This allows the juices to redistribute so they don't run out when you slice it.
-
14
Garnish with a sprinkle of flaky Maldon sea salt and fresh parsley before serving.
💡 Chef's Tips
Always use an instant-read thermometer rather than 'poking' the meat to ensure the perfect doneness. Never skip the resting period; it is the difference between a dry steak and a juicy one. If your steaks are thicker than 2.5 inches, you may need to finish them in a 400°F oven for 4-5 minutes after searing. Avoid using extra virgin olive oil for the initial sear as its smoke point is too low and it will turn bitter. Use a stainless steel or cast iron pan; non-stick pans cannot handle the heat required for a proper crust.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a peppery Syrah to cut through the richness. Serve alongside creamy garlic mashed potatoes or a silky parsnip purée. Complement the beef with honey-glazed roasted heirloom carrots or charred asparagus. A side of classic Wedge Salad with blue cheese dressing provides a cool, crisp contrast to the warm steak. Add a dollop of horseradish cream on the side for an extra bite.