2 – 8-ounce filet mignon steaks, at least 1.5” thick
Freshly ground black pepper
Compound Butter Ingredients:
2 Tablespoons Laura Lynn unsalted butter, room temperature
2 teaspoons blue cheese
1 clove fresh garlic, minced
1/2 teaspoon Italian parsley, finely chopped
1/8 teaspoon kosher salt
Preheat oven to 425 degrees. Season filets with salt and pepper on all sides.
To make the compound butter, combine the softened butter, blue cheese, minced garlic, parsley, and salt in a bowl and mix thoroughly.
Spread the combined mixture onto a piece of wax paper and form it into a cylinder. Roll the butter up in the wax paper and twist the ends shut. Place butter in the refrigerator to firm up.
In a large cast-iron skillet, preheat 1 tablespoon of canola oil over high heat for 5 minutes.
Add the filets to the preheated pan and sear for 3 minutes. Flip the steaks and sear an additional 3 minutes. Place skillet in preheated oven on the middle rack.
Cook the steaks, checking the internal temperature after 6 minutes with an instant-read thermometer. The internal temperature will continue to rise about 5 degrees after you remove them from the oven. This is called carryover cooking. I prefer my filets between medium rare and medium and this usually takes 8-12 minutes in the oven.
Once your internal temperature is 5 degrees below your target temperature, remove the steaks from the oven and place them on a tray.
Top each steak with a generous slice of compound butter, tent loosely with aluminum foil and let them rest for 5 minutes, plate and serve immediately.