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Pan-Seared Filet Mignon with Garlic Herb Butter (The Fond Trick Nobody Tells You)

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A dry-brined, pan-seared filet mignon finished with a garlic herb butter built from the pan drippings for real steakhouse flavor.

Ingredients

Scale
  • 2 filet mignon steaks, 1.5-2 inches thick (6–8 oz each)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, lightly smashed, skin left on
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Flaky sea salt, for finishing

Instructions

  1. At least 45 minutes before cooking (or up to 24 hours ahead, uncovered in the fridge), pat the steaks dry and season all over with 1 teaspoon of the kosher salt. Let sit uncovered at room temperature for the last 30-45 minutes.
  2. Just before cooking, pat the steaks dry again and season with the remaining salt and the pepper.
  3. Heat a heavy cast iron or stainless skillet over high heat until just smoking. Add the oil.
  4. Sear the steaks 2-3 minutes per side, undisturbed, until a deep brown crust forms. Sear the edges by holding the steaks on their sides with tongs, about 30 seconds per edge.
  5. Reduce the heat to medium-low. Add the butter, garlic, thyme, and rosemary to the pan.
  6. Tilt the skillet slightly and continuously spoon the foaming butter over the steaks for 60-90 seconds, until an instant-read thermometer reads 125°F for rare, 130°F for medium-rare, or 140°F for medium.
  7. Transfer the steaks to a cutting board or plate, spoon over the garlic and herbs from the pan, and tent loosely with foil. Rest 8-10 minutes.
  8. Scrape any remaining browned bits and butter from the pan over the steaks before serving. Finish with a pinch of flaky sea salt.

Notes

Use a thermometer, not a timer — thickness varies too much between steaks to trust minutes alone. Pull the steaks 5°F below your target since they’ll keep climbing as they rest. If your steaks are under 1.5 inches thick, cut the basting time down or the outside will overcook before the center catches up. Leftover garlic herb butter freezes well in a small log for topping vegetables or another steak later.

Find it online: https://www.receipster.com/pan-seared-filet-mignon-with-garlic-herb-butter-the-fond-trick-nobody-tells-you/