Butter-Basted Filet Mignon

A lean cut that rewards restraint. High heat, quick sear on every surface, then a slow baste with whole butter, thyme, and crushed garlic until 130°F.

Time:30 min

Serves:2

Ingredients

2 center-cut filet mignon steaks (6–8 oz each), 1.75 inches thick
Kosher salt and freshly cracked pepper
1 tbsp avocado oil
3 tbsp cold unsalted butter, cut into cubes
4 sprigs fresh thyme
3 cloves garlic, smashed
Flaky finishing salt

Method

01
Pat the steaks completely dry with paper towels. Season all surfaces with kosher salt and pepper. Allow to sit at room temperature for 30 minutes.
02
Heat a cast iron or stainless steel skillet over high heat until it begins to smoke. Add the avocado oil.
03
Sear the filets for 90 seconds without touching. Flip. Sear for another 90 seconds. Then stand the steaks upright using tongs and sear the sides for 30 seconds each.
04
Reduce heat to medium. Add cold butter, thyme, and garlic. The butter should foam but not brown.
05
Tilt the pan and use a large spoon to baste the steaks continuously. Do not stop. Baste for 2–3 minutes until internal temperature reaches 128–130°F.
06
Transfer to a resting rack and spoon the remaining butter and aromatics over the top. Rest for 6 minutes.
07
Finish with flaky sea salt and serve immediately. The filet does not wait.