Filet Mignon

Cast Iron Skillet Instructions (to grill the steaks, jump down to the next section)

1. Preheat the oven to 400°F.
2. Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
3. Pat the steaks dry with a paper towel, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
4. Heat a cast iron skillet on the stove over high heat. Add the olive oil to the skillet.
5. Once the skillet is hot, add the steaks and sear for 2 minutes. Flip, then cook for an additional 2 minutes. Do not move the steaks while they’re cooking, so they form a nice brown crust.
6. Turn the heat on the stove off, then add the butter, garlic and rosemary to the skillet.
7. Transfer the skillet to the oven and cook the steaks for 10-15 minutes. The time will depend on the size and thickness of the steaks. I recommend using an instant-read meat thermometer at 10 minutes, then again every minute, until it reaches an internal temperature of 130°F for a medium-rare steak.
8. Remove the skillet from the oven, spoon the melted rosemary garlic butter from the skillet over the steaks, then transfer the steaks to a cutting board to rest for 5 minutes before serving.

Grill Instructions

1. Remove the filets from the fridge 30-60 minutes before cooking. This will allow the steaks to come up to room temperature and cook more evenly.
2. Pat the steaks dry with a paper towel, coat with olive oil, then season with salt, pepper, and optionally add beef bouillon for a more beefy flavor.
3. Preheat a grill to high heat, between 400-450°F.
4. Once the grill is hot, add the steaks to the grill and cook for for 4-6 minutes per side, or until the internal temperature reaches 130°F on an instant-read meat thermometer. Once rested, this will give you a perfect medium-rare steak. The timing will depend on the size and thickness of the steaks, and your desired final temperature.
5. Remove the steaks from the grill and place them on a cutting board. Top each steak with 1/2 tablespoon salted butter or compound butter.  Rest the steaks for 5 minutes before serving.