Description
This Tenderloin Steak Recipe with Herb Butter features the most tender cut of beef, filet mignon, perfectly seared and finished in the oven. Coated in a flavorful herb butter made with garlic and fresh thyme, this steak is juicy, melt-in-your-mouth delicious. Ideal for a special occasion or elegant dinner, the method ensures consistent results with a beautifully crusted exterior and tender interior.
Ingredients
Steak Ingredients
- 4 6-ounce beef tenderloin steaks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil or avocado oil
Thyme Herb Butter
- 1/4 cup butter, room temperature
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
- Prepare Herb Butter: In a bowl, mix room temperature butter, minced garlic, and chopped fresh thyme until well combined. Spread a strip about the diameter of a quarter on a piece of wax paper, then roll it up tightly and twist the ends. Refrigerate for at least 20 minutes to firm up before using.
- Bring Steaks to Room Temperature: Remove steaks from the refrigerator about one hour before cooking to ensure even cooking and proper temperature through the meat.
- Preheat Oven: Set oven to 400°F (204°C) to prepare for baking the steaks after searing.
- Season Steaks: Pat the steaks dry with paper towels to help create a good crust. Generously season both sides with kosher salt and black pepper, pressing the seasoning into the meat for better adherence.
- Heat Skillet and Sear Steaks: Heat a cast iron or other heavy skillet over medium-high to high heat. Add butter and olive oil to the pan. Once hot, add the steaks and sear for 2-3 minutes on each side, spooning melted butter over the steaks as they cook to enhance flavor and moisture.
- Insert Oven-Safe Thermometer: Place an oven-safe meat thermometer into one steak and set an alarm for the desired internal temperature, remembering it will rise 3-5°F during resting.
- Bake Steaks: Transfer the skillet with steaks into the preheated oven. Bake for 6-10 minutes depending on thickness and preferred doneness. Use the temperature guide in the notes: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F), Medium Well (150-155°F), Well Done (160°F).
- Rest and Serve: Remove steaks from the oven slightly before desired temperature, top with slices of herb butter, and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute before serving.
Notes
- Steak Size: Select steaks close in size, about 6 ounces each, roughly 4 inches in diameter and 2 inches thick, for even cooking.
- Room Temperature Steaks: Letting steaks come to room temperature prevents the exterior from overcooking before the interior reaches the perfect doneness.
- Heavy Skillet: A cast iron skillet is preferred for even heat and excellent searing; heavy weight ensures a nice crust.
- Thermometer Use: Oven-safe thermometers are ideal for monitoring steak temperature without removing from oven. An instant-read thermometer is an alternative to check doneness.
- Temperature Guide: Remove steaks from oven when they are 3-5°F below desired doneness to account for carryover cooking during resting.
- Resting: Rest steaks covered loosely with foil to keep warm and allow juices to redistribute, ensuring juicy results.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
