How About a Luxurious Filet Mignon Tonight?

Remove the filet mignon steaks from the refrigerator and let them rest at room temperature for about 20-30 minutes before cooking. This ensures they cook evenly.
Pat the steaks dry with paper towels to remove excess moisture. This helps to get a nice, crispy sear on the outside.
Generously season both sides of each steak with salt and freshly ground black pepper.
Sear the Steaks:

Heat a large skillet over medium-high heat. Add the olive oil and heat until it begins to shimmer, but not smoke.
Carefully place the steaks in the skillet, being careful not to overcrowd them. Sear for 3-4 minutes on the first side, until a rich, golden-brown crust forms.
Flip the steaks and add the butter, garlic, and fresh herbs to the pan. As the butter melts, use a spoon to baste the steaks with the flavorful butter and pan juices. Continue cooking for an additional 3-4 minutes for medium-rare (adjust time depending on your preferred doneness).
Check for Doneness:

For the perfect filet mignon, use a meat thermometer to check the internal temperature:
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 160°F (71°C)
If you don’t have a thermometer, you can use the finger test to gauge doneness, but a thermometer is the most accurate way to ensure the steak is cooked to your liking.
Rest the Steaks:

Once the steaks are cooked to your desired doneness, remove them from the pan and place them on a cutting board or plate. Tent them loosely with aluminum foil and let them rest for about 5 minutes to allow the juices to redistribute, ensuring a juicy steak.
Make a Simple Sauce (Optional):

If you’d like to elevate the dish even more, use the fond (the brown bits) left in the skillet to make a quick sauce. Add a splash of red wine or beef stock to the pan and stir to deglaze, scraping up all the flavorful bits. Let the liquid reduce by half, then pour it over the rested steaks for a simple yet luxurious finish.
Serve and Enjoy:

Plate your filet mignon, optionally adding a drizzle of the pan sauce. Serve with your favorite sides like garlic mashed potatoes, roasted vegetables, or a fresh salad.
Serving and Storage Tips: