About the Recipe
The best Wagyu filet mignon you’ll ever cook (and eat!): tender, moist, and juicy. Topped with a garlic herb compound butter, this recipe is a showstopper.
4 filet mignon steaks
salt and pepper to taste
Garlic Herb Butter:
½ cup unsalted butter softened
¼ cup fresh parsley
1-1 ½ teaspoon garlic
2 tablespoons shallot
1 tablespoon fresh lemon juice
½ teaspoon salt
Liberally season both sides of each steak with plenty of salt and black pepper to taste. Place on a metal wire rack over a cooking sheet and let meat sit at room temperature for 30 minutes before cooking.
While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth or mix ingredients by hand.
Spoon butter mixture onto a piece of plastic wrap and roll into a log shape. Refrigerate until butter mixture is firm.
Preheat the oven to 250º F. Transfer cooking sheet to oven. (Tip: Insert an oven-safe meat thermometer now ). Cook in oven until internal temperature reaches internal temperature of 100º-120º.
Remove filets from the oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
Pat steaks completely dry in order to get the best crust.
While steaks rest, remove garlic-herb compound butter from fridge and slice into 1/4-1/2 inch thick butter pats.
Carefully place steaks in hot skillet and cook 30-45 seconds; flip and place a sliced pat of garlic-herb compound butter on top of the file.
Cook for another 30-45 seconds, then flip once or twice as needed until steaks are a richer brown color, about 30-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink.
Remove filets from skillet and serve with more garlic herb compound butter.