Petite Filet Mignon Recipe – Easiest Recipe Ever

• 4, 10 ounce thick tenderloin beef filets, roughly 1.5- 2 inches thick
• salt and pepper to taste
• 1 tablespoon vegetable or canola oil, can use 1 tbsp butter but it has a lower smoke point

Garlic & Herb Butter

• 1/2 stick of butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon minced garlic

Instructions

For the herb butter

1. You may either allow the butter to soften on the counter by leaving it out there, or you can place it in a bowl that is safe for the microwave and heat it for ten to fifteen seconds, or until it becomes malleable.
2. The use of a fork to mash the herbs and garlic together will ensure that they are fully blended with one another. Ten minutes before placing the mixture on the filet, it is recommended that the mixture be removed from the refrigerator.

Also See: New York Strip Recipe – Delicious Recipe Ever

For the filets

1. Put the oven on to a temperature of 415 degrees Fahrenheit. This is done in order to bring the steak up to room temperature and to ensure that the timings you use for cooking are more accurate.
2. You should take the steak out of the refrigerator thirty minutes before you intend to cook it using this approach. It is important to season each and every side with a substantial amount of salt and pepper. It is possible to carry out this activity while the steak is still at room temperature.
3. Following the addition of one tablespoon of oil to a cast iron skillet that is suitable for use in the oven, the heat should be adjusted to high and the skillet should be allowed to achieve a temperature that is extremely high. A very thin covering is all that is required to complete the task.
4. To ensure that the oil is dispersed evenly around the pan, it is necessary to swirl it while it is heating up. When the oil starts to smoke, flip the filets over so that they are currently face down. Sear them for two minutes without moving them at any point during the process.
5. The filets should be seared for an additional two minutes after they have been turned over. As a consequence of this, the fillets you prepare will have a lovely scorched edge around them.
6. You might wish to add some herb butter and a whole garlic clove or herbs to the pan before you put it in the oven. This is not required, but it is recommended.
7. Following the melting of the butter, the herbs will be used to season the pan drippings, which will afterwards be utilized in a subsequent stage. Do not make any more preparations before placing your pan in the oven. When you handle the pan, you should do it while wearing oven mitts because it is possible that it will be hot.
8. Bake the meat for four minutes to get a rare finish. For a medium-rare, five to six minutes is perfect. It will take approximately 6-7 minutes. Eight to nine minutes for medium-well done work. It is important to keep in mind that the length of time needed may change depending on the size of the steak that you are intending to prepare.
9. According to this formula, the finished product will have a thickness of approximately 1.5 to 2 inches and will weigh between 8 and 10 ounces.
   In spite of the fact that this step is not required, the steak can be imbued with additional flavor by spooning some of the seasoned pan drippings over it.
10. After the fillets have been removed from the skillet, they should be placed on a dish and allowed to rest for five to ten minutes before being served. This step is quite important since it is necessary in order to bring your steak to the temperature at which it will be served.
11. Before serving, a piece of garlic and herb butter should be placed on top of the dish.