Pan Seared Filet with Garlic and Rosemary Butter
Cook Time: 30 to 45 minutes
Freezing outside while grilling in a Michigan February is not romantic! Especially if you drag the dirty snow and mud into the house on your shoes and smell like charcoal smoke. Skip the outdoors and cook your steak in a pan instead! What is romantic? Basting your steak with butter and looking like one of those TV chefs.
2 ea. 8 oz Beef Tenderloin Filets
2 Tbs. Soy Sauce
½ Tbs. Olive Oil
As needed Salt and Pepper
2 Tbs Butter
1 ea. Garlic Clove
½ ea. Sprig Rosemary
- Coat the filets with soy sauce and leave out at room temperature for 15 minutes
- Heat a saute pan on high
- Season the steaks with salt and pepper, then lightly coat with olive oil
- Place the Steak in the pan, allowing the first side to sear to a nice dark brown.
- Lower the heat to low, allow the pan to cool down for 3 minutes, then flip the steak and add the butter, garlic and rosemary
- As the second side sears, use a spoon to ladle the butter over the top of the steak every minute or two
- Depending on the cooked level you are looking for you may need to flip the steak one more time.
- Use an internal temperature probe (meat thermometer) to assist in knowing when to pull the steak out of the pan. The below chart can be used as a guide of when to remove the steak, as the steak will continue to cook as it rests.
- Rare: 95o—105o
- Medium Rare – 105-115
- Medium Well: 140-150
- Well 160 plus
- Allow the steak to rest for 10 minutes before serving
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