Steakhouse Filet

To cook a great steak at home takes less effort than one may think, especially, with a good piece of filet.  And a good piece of filet can be found in a great deal of places. I got mine from Costco and they were delicious. You just have to look for steaks that are generally the same size and have good marbling.  The marbling is thin fat that runs through the filet not fat like you might see on the outside but a little bit like thin veins.  This gives the meat good flavor and texture.

Steakhouse Filet Topped with Herb Butter 

Serves 4

Ingredients for Steak

Kosher Salt

Freshly ground black pepper

Dried Rosemary
Fresh Thyme

2tbs of olive oil

3lbs filet tenderloin (4 filet)

Ingredients for Herbed Butter 

1tbs Softened butter

2tbs Olive oil

2tbs Fresh Chopped Chives

2tbs Fresh Oregano 

Directions 

1. Trim excess fat off the side of steak (if any)

2. Season steaks with a generous pinch of kosher salt 1/2 a teaspoon of dried thyme and a sprinkle of cracked black pepper per side of each filet. Leave out to come to room temperature.
 Tip: gentle press the seasoning into each filet 

3. In a small bowl whip together softened butter and olive oil 

4. Mix in chives and oregano and place into freezer

5. Heat a cast iron or thick bottomed pan with the olive oil to high but not smoking 

Tip: to check if the oil is the right temperature take a little water and drip it into the pan a high sizzle and a little splatter means it's the perfect temperature. 

6. Add room temperature steaks gentle press steaks into the pan. 

Tip: this amount of  cooking time depends on how thick and wide the steaks are as well as how done the person eating it likes the steak.  Generally the recommendation for a filet is medium rare but everyone's preference is different. 

7. Watching the steak cook you can see the color move up the filet from bottom to top.  When it is 1/4 of the way up the steak (about 4minutes for .75lbs of steak) turn the steak and gently press it into the pan

8. While the steak is cooking take a spoon and tip the pan so the oil and where all of the steak's juices pool take this and spoon it on top of the cooking steaks periodically throughout rest of cooking.

9. Finish cooking the steak for another 5minutes for medium rare, 7 minutes for medium, 9minutes for medium well, 11minutes for well done.  

10. Allow steak to rest or sit out for 5minutes so the juices can hold in the filet.

Tip: LET IT REST or this will be the result will be what happened below: a delicious steak with all of the amazing juices running out of it the moment you cut into it

11. While resting take out butter from the freezer and place harden butter into plastic wrap and shape it until a cylindrical shape.

12. Cut the butter into a 1/4in width and place on top of steak.

                                                                    Serve!