Cravings | Filet Mignon

“The Only Time To Eat Diet Food Is While You’re Waiting For The Steak To Cook.” ~ Julia Child

Let’s Blog Over Filet Mignon!

It has been a very busy week for me so far. My Mom finally came back home from Alaska (Grandma in tow), and since their arrival it’s been non-stop fun, Christmas preparations, and running these H-Town streets.

Thursday was date night. It was such a busy day that by the time I was done running all over Houston the last thing on my mind was going home to get dolled up just to go back out. That just wasn’t happening. At all. Instead I decided to pick up a giant gingerbread house, some filet mignon, lobster, and champagne, and chill at home.  So glad I did!

I’m mostly pescatarian, but I have to admit that my favorite animal is steak. Yes. I really did just say that. Not only do I love steak, but I think I’ve just outdone myself with this recipe. I mean the myriad of flavors exploded on my tongue, shimmied through my mouth, slapped my taste buds, and called them filthy bastards, and I L O V E D it. You will too! I promise.


Here’s What You’ll Need:

2(8 ounce) filet mignon steaks

Kosher Salt

Fresh Cracked Black Pepper

12 tablespoons unsalted Butter, softened 

tablespoon Olive Oil

4 garlic cloves, minced

1 tablespoon fresh parsley chopped

1 tablespoon fresh thyme

1 tablespoon lemon zest

Cayenne Pepper


Preheat your oven to 400 degrees. Season your filet generously with salt and pepper. Get your cast iron skillet and lightly season the inside of your pan with the cayenne pepper. Heat your skillet to a searing hot pan. Not too hot that it’ll turn your smoke detectors on, but make it really hot. Add 8 tablespoons of butter, and the 2 tablespoons of olive oil. Once the butter has melted add your filet’s to the skillet. Let them cook 2 to 3 minutes per side until a nice crust has formed. Do not touch them while they are cooking. Get a spoon and top with butter while they are searing. Once each side has been seared, carefully take the entire skillet with the filets and put it in the oven for about 8 to 10 minutes depending on how thick your steak is and how you like it cooked.

For your butter- add the 4 tbs of butter to your kitchen aid mixer, (whatever works best for you). Add in the parsley, garlic, thyme and lemon zest and blend on high until the butter is smooth and the ingredients have mixed well.

Once your steak is done, add the compound butter to the top and serve! I served my steak with lobster and asparagus. I also used the compound butter on the lobster and asparagus.

Can’t wait to hear your thoughts!