Rosemary Butter Filets.
The best rosemary butter steaks for a fancy meal at home! Seared filet with garlic rosemary butter and a perfect salt and pepper crust. Ideal to serve with any classic side dishes!
We’ve got our Christmas meal!
These rosemary butter filets are so incredible – tender and delicious and they practically melt in your mouth. The perfect entree to make with some holiday side dishes!
It’s a special occasion after all.
Now, you might know that I love to make a whole filet every year for the holidays. It comes out fabulous – this recipe is foolproof – and it is such a great way to make a meal for a crowd. It also is super easy to make, especially with prep time.
But the thing is, there isn’t always a need for that giant filet. Not even in my house!
I love having a few good recipes for a perfect steak on hand. This way I can make one, two, even five for a dinner party. But I don’t need a whole filet.
This is embarrassingly easy.
Filets. Rosemary. Butter. Salt. Pepper.
That’s it! Throw in a few garlic cloves if you have them for extra flavor.
I make some rosemary garlic butter first.
Next, I sear my filets with a nice crust of salt and pepper. Once golden, I stick the pan in the oven.
Just for a few minutes to finish them off!
This works every time. Foolproof. And then I spoon lots of the rosemary butter over the steaks.
These are such a perfect main dish! I’m serving with my green bean salad, sourdough rolls and sheet pan mac and cheese – coming soon!
Rosemary Butter Steaks
Rosemary Butter Steaks
Ingredients
rosemary butter
- 3 tablespoons butter
- 2 sprigs fresh rosemary
- 2 garlic cloves, smashed
steaks
- 4 filet mignon steaks, about 2 inches thick
- kosher salt and fresh ground pepper
- 1 teaspoon olive oil
- 2 to 3 tablespoons unsalted butter
Instructions
- In a small skillet over medium heat, add the butter, rosemary and garlic. Cook until the butter melts and is bubbling, making the gals and rosemary sizzle. Turn off the heat and set it aside.
- Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
- Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the olive oil and 2 tablespoons of butter to the skillet - it will begin to brown and smoke.
- That’s okay!
- Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
- Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
- Let the steak rest for 5 to 10 minutes before serving. Add a few spoonfuls of the rosemary butter over top as it cools, along with the garlic and rosemary.
- Slice and serve!
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I appreciate you so much!
Holiday heaven.
One Comment on “Rosemary Butter Filets.”
Jess, do you know if this time-frame would work for a thick pork chop? I have tried a similar method for them but they sometimes seem to still be tough.
Thanks!