Basil Butter Filet Mignon
Tender filet mignon steaks topped with homemade garlic basil butter and garlic rice pilaf.
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.
Nutrition
Calories: 560kcal
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