• 4 8-oz Filet mignon steaks (at room temperature)
  • 2 tbsp Unsalted butter (softened, divided)
  • 1/2 tbsp Fresh rosemary
  • 1/2 tbsp Fresh thyme
  • 1 clove Garlic (minced)
  • 2 tsp Sea salt
  • 1/2 tsp Black pepper


  1. If possible, remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
  2. Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
  3. Preheat the oven to 400 degrees F (204 degrees C).
  4. Trim any connective tissue around the edges of the steaks. Pat dry with paper towels.
  5. Season filet mignon liberally with sea salt and black pepper on all sides.
  6. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
  7. Add the steaks. Sear for 2 minutes on each side, without moving them around.
  8. Transfer the skillet to the preheated oven. Cook filet mignon in the oven to desired level of doneness. (I recommend medium rare.) For a 2-inch (5 cm) thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature – 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
  9. Remove the steaks from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before serving and slicing.

Recipe by Maya Krampf


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