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Rosemary Brown Butter Skillet Filet Mignon

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Filets are one of my go to items to prepare for friends and family on special occasions, or even when we aren't celebrating anything other than good company! A few years ago, I lived in downtown Cleveland, Ohio. Prior to moving into my loft, my aunt took me around the city on an apartment hunt. After a long day of debating my future dwellings, she surprised me with a visit to this magical place I immediately fell in love with... the Westside Market.

The Westside market has been in operation for over a century, and is Cleveland's oldest continuously operated market. It is hands down my favorite place in Cleveland. There is an abundance of vendors selling the freshest products at the best prices. You can find any cut of meat or the ingredients for just about any dish you can think of.  

So this is where my friendship with filet mignon really blossomed. Once I got settled into the area, I acquired a roommate and we both loved entertaining on Sunday evenings. Steak night became a pretty regular event. Since we lived in a loft without a balcony or patio, I got the chance to polish up my skillet skills! Making a delicious steak indoors is really super easy and is just all about a good meat cut, timing, and temperature.


Rosemary Brown Butter Skillet Filet Mignon

  • Beef tenderloin filet (preferably cut about 3 inches wide and 2 1/2 inches tall)
  • 1 tablespoon olive oil
  • 3 tablespoons butter (sliced into pieces)
  • A couple sprigs of fresh rosemary
  • Sea salt
  • Fresh cracked black pepper

Take your steak out of the fridge and sprinkle the top and bottom of the steak with salt and pepper. Be pretty generous with the salt and pepper as some will come off in the pan while cooking.

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Let the meat sit at room temperature for 30 minutes. Towards the end of the 30 minutes, start pre-heating your oven to 500.

Heat a skillet (preferably cast iron or stainless steal, not a non-stick) on the stovetop on medium high heat (a little more on the high side).

Pour the olive oil onto a salad plate or something similar. Dip each side of the steak into the oil before putting it in the hot skillet. Doing this, as opposed to pouring the oil directly into the pan, will help reduce the amount of smoke produced from the searing process. Make sure you have a vent going regardless because it will get a bit smoky.

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Place the lubed up steak into your hot skillet and DO NOT touch or move it for 3 minutes... just let it rage for 3 full minutes, then turn over with tongs and do the same on the other side.

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As soon as it has seared for 3 minutes on each side, remove from heat and quickly throw in the butter and rosemary sprigs and pop it in the oven.

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For a medium rare steak, leave in the oven for 5 minutes. 8 minutes for medium. Anything more well done than medium is a crime in my book, but you can leave it in longer if you prefer. Just remember that the thickness of the cut will impact the oven time.

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Remove from the oven and spoon the browned butter over the steak. The butter will be frothy at this point. Cover the steaks in the pan and let them rest for 5 minutes.

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After your filet has rested, place on a plate and spoon more of the brown butter over the top. Garnish with fresh rosemary if desired. Enjoy!

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Comments

Liz

This looks incredible! I love how easy you make this sound, and I love "let it rage for 3 minutes"...perfect description!

Audra

Thank you! :-)

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