Pan-Seared Filet Mignon with Herbed Garlic Butter

Salt and Pepper the filets liberally and then bring them to room temperature on the counter. Preheat oven to 425 F.

Heat a cast iron or other oven-safe skillet to high heat on the stove and melt 2 tbsp of butter. I used salted grass fed Kerrygold butter.

Add the filets to the pan and sear them for 2 minutes on each side. You don't need to do anything for those 2 minutes but you can spoon the butter up over the top if there is room to do so in the pan.

Move the pan to the preheated oven and allow to cook for 6 minutes at 425F. If you're steaks are thicker than the one in the picture, you may need slightly longer or slightly less if they are thinner. You can check with a thermometer to get the temperature you want but 6 minutes is just about right. For medium rare, if you're checking with a thermometer, remove at 140 deg F. The meat will continue to cook during the rest period.

Let the steaks rest on a plate for about 5 minutes to finish cooking. Top with a pat of herbed garlic butter and serve.

Heat the butter in a small bowl to soften it slightly. It doesn't need to be liquid. It just needs to be soft enough to mix and mash easily with a fork.

Finely chop the parsley and add it as well as the garlic to the butter. Mix well.

Using plastic wrap for foil, reform the butter into a stick or a cylinder and place it in the fridge to harden. Slice pats of butter from the stick to serve on the steaks.