Adapted from What's Amuse Bouche BlogIngredients:
2 (8 ounce) filet mignon steaks
4 teaspoons Kosher salt
4 teaspoons freshly cracked pepper
8 tablespoons unsalted butter softened (1 stick divided)
1 tablespoon olive oil
2 garlic cloves (minced)
1 tablespoon fresh parsley chopped
1 tablespoon fresh thyme chopped
1 teaspoon lemon zest
Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate.
Generously season the filets with salt and pepper approx. 1 tsp of seasoning on each side.
Pre-heat your oven to 400 degrees.
Heat the remanding 4 tablespoons of butter (1/2 stick) and the olive oil in a cast iron skillet to a very hot temperature. Sear the filets in the hot pan for about 2-3 minutes per side until a nice brown crust forms.
While the steak is searing (do not move around the pan) continue to spoon the residual butter on the top of the meat, while it is cooking. Once both sides are seared, carefully place the entire skillet with steak in the center, of the preheated over for about 6-8 minutes, depending on how thick your steak is.
In the last minute of cooking, take the log of butter and slice a thick piece to place on top; set aside.
The steak will be ready when it is approx. 135 degrees in the center or when you push lightly on the center of the steak and it gently and slowly pushes back. Top with reserved butter.