Pan-seared Filet Mignon with Herbed Butter Baste - Canadian Beef
This time-honoured technique is key to making the steakhouse style steak that you crave. For best results, use a cast iron pan that has a flat surface (i.e. wit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadabeef.ca.
Cooking tools:
- Instant-read thermometer
- Cast iron skillet
- Oven
- Stove
- Oven mitt
- Paper towel
- Spoon
- Cutting board
- Plate
Ingredients
- 2 Beef Tenderloin Grilling Steaks (Filet Mignon), each 1½ to 2 inches (4 to 5 cm) thick
- Canola or sunflower oil (or other high-smoke point oil)
- Kosher salt
- fresh ground pepper
- 2 tbsp (30 mL) unsalted butter
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
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