Filets Mignons with Parmesan Butter | Williams Sonoma

Name: Filets Mignons with Parmesan Butter | Williams Sonoma
Total time: 35 min
Ingredients: 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature, cut into chunks; 1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese; 1/4 tsp. kosher salt; 1/4 tsp. coarsely cracked pepper; 4 filets mignons, each about 3/4 lb. (375 g) and 1 1/2 inches (4 cm) thick, patted dry; Olive oil as needed; Kosher salt and freshly ground pepper, to taste

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Filets Mignons with Parmesan Butter Here, filet mignon, one of the most lauded cuts of beef, is cooked first on the stovetop, then finished in the oven.

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Ingredients

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room &nbsp; temperature, cut into chunks
1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese
1/4 tsp. kosher salt
1/4 tsp. coarsely cracked pepper
4 filets mignons, each about 3/4 lb. (375 g) and 1 1/2 inches &nbsp; (4 cm) thick, patted dry
Olive oil as needed
Kosher salt and freshly ground pepper, to taste