Ingredients
The following ingredients have 4 Servings
- 4 1-inch thick filet mignons
- Olive oil
- 1 tablespoon peppercorns (coarsely cracked (see notes))
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter (softened)
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley (finely chopped)
- 1/2 teaspoon lemon juice
Instruction
- About 45 minutes before you're ready to serve, prepare the parsley butter (Beurre Maître D'Hotel). Thoroughly combine the softened butter, salt, parsley and lemon juice in a small bowl. Transfer the mixture to a sheet of plastic wrap and form it into a 3-inch long round log. Wrap tightly and refrigerate until firm.
- Preheat the oven to 425°F.
- Place the peppercorns and salt in a small zip-top freezer bag. Lay on a flat surface and using a rolling pin, crush the peppercorns to a coarse, relatively uniform consistency.
- Brush one side of the steaks with olive oil and season them evenly with half of the pepper mixture. Rub the pepper into the meat using the back of a spoon, turn the steaks and repeat the process.
- Add a thin coating of olive oil to bottom of a heavy oven proof skillet (we recommend cast iron) and place over high heat.
- Add the steaks and sear just long enough for them to release easily from the pan, 1 to 1-1/2 minutes per side. Remove the pan from the heat immediately and place in the oven to finish cooking, about 4 minutes for medium rare.
- Remove the steaks from the oven, top each with a pat of parsley butter and let them rest for 5 minutes before serving.