Ingredients

The following ingredients have 4 Servings
  • 2 lbs beef tenderloin steaks (4 pieces, (otherwise called filet mignon))
  • 1 teaspoon kosher salt ((or to taste))
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried whole rosemary leaves
  • 1 teaspoon olive oil ((if using a stove top grill pan))
  • 2 tablespoons unsalted butter (at room temperature)
  • 1/4 teaspoon lemon zest
  • 1/8 tsp kosher salt ((or to taste))
  • 1/8 tsp black pepper ((or to taste))
  • 1 pinch red pepper flakes ((optional but recommended))
  • 1 teaspoon chopped fresh rosemary leaves

Instruction

  • Preheat your grill or grill pan to medium-high heat.
  • Season the steak pieces on both sides equally with the salt, pepper, onion powder and rosemary.
  • Place the steaks on the grill and do not be tempted to flip for at least 5 minutes until it has a nice sear on that side.
  • Flip the steak and lower the heat to medium, then cook for an extra 6-8 minutes depending on how well you want your steak and how thick it is. Let it cook longer for medium well-up to 10 minutes.
  • Flip the steak back and turn off the heat. Place half a teaspoon (or more up to your taste) of the butter mixture on each piece of steak.
  • Then put the cover on (if using a grill) or aluminum foil (if using a stovetop grill pan) to cover the steak pieces loosely for 2-3 minutes.
  • Serve the steak with extra butter if needed.