Basil Butter Filet Mignon
Basil Butter Filet Mignon is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Garlic Rice Pilaf. Finally, I top the rice with the sliced steak and the rich and garlicky Basil Butter. We like this meal for several reasons. First of all, I like that I can make this entire steak supper in just thirty minutes. Secondly, I like that this dinner is easy enough to make on a busy weeknight, but fancy enough to serve to guests. Thirdly, I like that this meal uses fresh basil and lemons. It’s like springtime on a plate. And, lastly, we all love the tender steak and buttery rice.
THE EQUIPMENT I USED
- A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
- An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat. I used the excellent ThermoMaven meat thermometer.
THE INGREDIENTS NEEDED FOR BASIL BUTTER FILET MIGNON
- Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
- Lemons- Be sure to use fresh lemon juice for this recipe.
- Basil- Wash your basil well as it can often be sandy.
- Butter- Use cold butter to stir into the sauce. Make sure it is unsalted butter.
HOW I MADE MY BASIL BUTTER FILET MIGNON
- First, I cooked my steak. Use the thermometer to test for doneness.
- Then, while the steak cooked, I made the rice and basil butter.
- Finally, I topped the rice with the sliced steak and the basil butter.
If you like steak, you need to try this tender and tasty Basil Butter Filet Mignon.
Basil Butter Filet Mignon
Equipment
- cast iron skillet
Ingredients
- 4 filet Mignon steaks
- 1 tbsp. vegetable oil
- ¼ tsp. seasoned salt
- 4 tbsp. unsalted butter, softened
- 2 tbsp. chopped basil
- 1 tbsp. each minced garlic, lemon juice, and lemon zest
- ¼ tsp. each red pepper flakes and flaky sea salt
For the Garlic Rice Pilaf:
- 2 tbsp. unsalted butter
- 1 tbsp. minced garlic
- 1 cup long grain white rice
- ½ tsp. kosher salt
- 2 cups chicken stock
Instructions
- Begin by making the Garlic Rice Pilaf: In a 3-quart saucepan, melt the butter on medium heat. Add the garlic and cook for one minute. Add the rice and cook and stir for one minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low for 20 minutes.
- While the rice cooks, make the Basil Butter: In a small bowl, mix together all the ingredients. Place the mixture on a sheet of plastic wrap and roll the butter into a little log. Chill in the refrigerator.
- Next, make the steaks. Dry the steaks well. Heat two cast iron pans on high heat. Season the steaks on both sides with the seasoned salt. Brush them on both sides with vegetable oil. Cook the steaks, two per skillet, on both sides, for about four minutes per side. For medium rare steak, cook until the steaks are 145 degrees in the middle.
