Filet mignon is the most tender cut of beef you can buy, and doesn’t require fancy seasonings.

It is cut from the short end of the tenderloin, which means less marbling and a softer, juicier steak,  known for its mild flavour and melt-in-the mouth texture.

NOTE:  You’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook.

Ingredients:

• 2 6oz Filet Mignon steaks, with the fat trimmed
• Salt and pepper to season
• A bunch of rosemary & thyme
• Garlic cloves, crushed
• Olive oil
• A nob of butter
• A heavy pan
• Cooking tongs
• A spoon
• Meat hermometer

Instructions:

• Preheat the oven to 400°F.
• Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
• When the oven is ready, heat the skillet over high heat until the pan is very hot.
• When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
• Sear the sides of the steaks for about 1 minute so it’s browned all over.
• Once the steaks are seared on both sides, pick them up with your tongs and roll slowly around the pan to seal the sides. Next, add the butter, and heat until it bubbles and caramelises.
• Tilt the pan slightly so the juices, olive oil and butter pool together, then take a spoon and baste the steaks in the mixture for added flavour.
• Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
• Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
• Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).