- 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**
Allow steaks to come to room temperature (about 1 hour).
Coat the steaks with 1 T of the canola oil.
Apply your favorite steak rub or simply salt and pepper to taste.
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).
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.
*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.