Ingredients
Equipment
Method
- Let the filets sit at room temperature for about 30 minutes, then pat them dry with paper towels.
- Season the filets generously with salt and pepper.
- Heat a cast-iron skillet until very hot, then add butter and wait until it foams.
- Sear the filets undisturbed for 2 minutes per side until golden brown.
- Lower the heat, add garlic and rosemary, and baste the filets with the melted butter for a couple of minutes.
- Transfer the skillet to a preheated oven at 350°F (180°C) and cook for 4–10 minutes, aiming for an internal temp of 125°F (52°C) for medium-rare.
- Let the filets rest under foil for 5–7 minutes before slicing against the grain.
Nutrition
Calories: 400kcalProtein: 39gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 450mgPotassium: 600mgVitamin A: 600IUCalcium: 10mgIron: 3mg
Notes
For the best results, choose thick-cut filets. Avoid overcrowding the pan; cook in batches if necessary. Use coarse sea salt for seasoning to enhance texture and taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven wrapped in foil to avoid drying out. Pair with creamy mashed potatoes, garnish with fresh herbs, and enjoy the elegant feel of this dish any day of the week!
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