Iron Skillet Rosemary Butter Filet

Perfectly seared,  juicy, sea salt crusted filet basted with a succulent rosemary butter in a sizzling hot skillet.  Mouth watering yet?  I’m profoundly not a beef eater, but there’s something about this filet that makes me want another bite.  I think that little tidbit of information speaks volumes.


Tim tells everyone this is truly the best filet he’s ever had and we’ve had steak from some of the top, most highly acclaimed steak places around.  Make sure you buy a good cut from a reputable butcher.  We rarely eat beef, especially steak, so a splurge for this particular indulgence on a special occasion is ok by us.  Dad is worth it!


Filet Mignon
Butter, unsalted and softened (1 Tablespoon per filet)
Rosemary, chopped (1 teaspoon per filet)
Course Sea Salt
Pepper, freshly ground
Neutral Oil for high heat searing (not olive oil,  but avocado or grapeseed oil works well)


Preheat oven to 400 degrees.
Let the filets rest until they’re close to room temperature.  This allows for perfectly even cooking.

Combine the butter and rosemary to make “compound” butter.  Fancy term for flavored butter.
Right before searing the filets, coat them liberally and evenly with the salt and pepper.

Turn theiron skillet onto a medium high heat and drizzle in oil.  When the oil starts to shimmer, place the filets in the skillet, making sure not to crowd the pan.  They should sizzle right away.  You may need 2 skillets or cook in batches if you're making more than a couple. 

​Sear on one side until the filet releases easily from the pan, then flip to sear on the other side.  This may take 3-4 minutes per side.  Place 1 Tablespoon of the rosemary butter atop each filet and place in the oven to finish cooking until the steaks read 125° for Medium Rare, or 130° for medium with a meat thermometer.

The hardest part…..let the steaks rest for 5-10 minutes to let all the juices distribute back into the steak.  Baste them with the hot rosemary butter from the skillet once again before serving.