- 2 Prime bone-in filet mignon steaks, about 2 inches thick
- 2 tablespoons of olive oil
- Salt and pepper
- 4 tablespoons of unsalted butter, at room temperature
- 1 tablespoon of finely chopped fresh parsley
- 1 tablespoon of finely chopped fresh thyme
- 2 garlic cloves, minced
- Lemon wedges, for serving
- Take the steaks out of the fridge at least 30 minutes before cooking to let them come to room temperature.
- Preheat your oven to 425°F.
- Season the steaks generously with salt and pepper on both sides.
- Heat a large oven-safe skillet over high heat and add the olive oil.
- Once the skillet is hot, add the steaks and sear for 2-3 minutes on each side to get a nice crust.
- Transfer the skillet to the oven and roast the steaks for 8-10 minutes, or until they reach your desired level of doneness. Use a meat thermometer to check the temperature: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- While the steaks are cooking, prepare the herb butter. In a small bowl, mix together the room temperature butter, chopped parsley, chopped thyme, and minced garlic.
- Once the steaks are done, remove them from the oven and let them rest for 5 minutes before slicing.
- Serve the steaks with a dollop of herb butter on top and a wedge of lemon on the side.
This bone-in filet mignon pairs well with a side of roasted vegetables or mashed potatoes. Enjoy!