Pan-Seared Filet Mignon with Herb Butter

Ingredients

• 2 filet mignon steaks, cut from the beef tenderloin tip (approximately 170-200g each, 4-5cm thick; allow to come fully to room temperature before cooking, at least 30 minutes)
• 1 tsp coarse kosher salt (applied to both sides at least 30 minutes before cooking)
• 0.5 tsp freshly cracked black pepper (applied just before searing)
• 2 tbsp neutral oil with high smoke point (grapeseed or refined avocado oil preferred; do not use unrefined olive oil for initial sear)
• 1 tbsp unsalted butter (added partway through searing for basting)
• 2 garlic cloves, skin on, lightly crushed
• 2 sprigs fresh thyme
• 60 g unsalted butter, softened (for compound herb butter)
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fresh tarragon, finely chopped (tarragon is classically French and appropriate here; substitute chives if unavailable)
• 0.5 tsp fleur de sel or finishing salt (for plating)
• 1 small clove garlic, finely grated (worked into the compound butter; optional)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Prepare the compound butter. Combine softened unsalted butter with chopped parsley, tarragon, grated garlic if using, and a small pinch of salt. Mix thoroughly. Roll into a log in plastic wrap or parchment and refrigerate until firm. This can be prepared up to two days in advance.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bring the steaks to temperature and season. Remove the filets from refrigeration at least 30 minutes before cooking. Pat the surface completely dry with paper towel - moisture is the primary enemy of a good sear. Season generously with coarse salt on all surfaces and allow to rest. Apply cracked pepper just before the pan.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Heat the pan properly. Use a heavy-bottomed skillet - cast iron is preferred for heat retention. Heat over high heat until the pan is visibly smoking. Add the neutral oil and swirl to coat. The pan must be very hot before the steaks go in; a cooler pan will steam rather than sear.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Sear and baste. Place the steaks in the pan without crowding. Do not move them for 2-3 minutes. A proper crust should release naturally. Flip once. Add the tablespoon of butter, the crushed garlic cloves, and the thyme sprigs. Tilt the pan and spoon the foaming butter over the steaks continuously for 1-2 minutes. For a medium-rare result, an internal temperature of 52-54 degrees Celsius before resting is the target.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Sear the edges. Using tongs, hold each steak on its side and sear the perimeter for 30-45 seconds. Because the filet mignon has minimal fat, this step is brief but ensures even crust development.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Rest the steaks. Transfer to a wire rack over a plate. Rest for at least 8-10 minutes, loosely tented. Resting is not optional - it is the step that determines whether the interior remains juicy or runs immediately on the plate. The internal temperature will continue to rise by approximately 3-5 degrees during rest.', 'performTime': None}
7. 7{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Finish and plate. Place each steak on a warm plate. Immediately top with a slice of the compound herb butter, allowing it to melt slowly over the surface. Finish with a few grains of fleur de sel. Serve without delay.', 'performTime': None}