- 2 Moody’s premium Filet Mignon steaks 6 to 8 oz each
- 2 T canola oil
- 1 T butter*
- Salt and freshly ground pepper coarse Kosher salt is best**
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Allow steaks to come to room temperature (about 1 hour).
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Coat the steaks with 1 T of the canola oil.
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Apply your favorite steak rub or simply salt and pepper to taste.
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In an ovenproof skillet (just in case you want to finish the filets in the oven after searing), heat the oil and 1 T butter over medium-high heat and then add the steaks. Cook for about 5 to 6 minutes per side depending on desired doneness (125°F to 135°F is perfect for medium-rare to medium).
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Transfer finished filets to a platter. Add ½ T of butter to each filet, tent with foil and allow to rest for 5 minutes. This is where the herbed butter can make a huge difference in your meal.
Wine pairing: A nice Cabernet Sauvignon or Cabernet Franc is perfect with this entrée.
Enjoy!
*See some of my herb butter recipes under “Rubs, Sauces and Marinades.”
**If you have a favorite steak rub use it in lieu of the simple salt and pepper.
