Fillet Mignon With Porcini Butter
2 4cm thick Filet Mignon steaks, about 150g each, at room temperature
1-2 cloves of garlic, peeled and thinly sliced
10 sprigs fresh thyme
kosher salt and freshly ground black pepper
1 teaspoon olive oil
1 tablespoon butter
Borrowed from Heidi @ foodiecrush
Preparation time: 30 minutes
Preheat oven to 250 degrees C.
Season the steaks generously with kosher salt and ground black pepper. Season more than you think you’ll need as much of it comes off during the cooking process.
Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned.
Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 60 - 63 degrees C for medium rare.
Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into 1.5cm pats.
Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the Filets and garlic. Garnish with more fresh thyme if desired.