TCC Filet Mignon with Butter and Thyme
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TCC Filet Mignon with Butter and Thyme
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Author:
TCC Team
Perfect Filet Mignon with Butter & Thyme
When only the best will do, Filet Mignon with Butter & Thyme is the answer. This simple yet elegant dish highlights the rich, tender flavor of TCC filet mignon, seared to perfection and basted with butter, garlic, and fresh thyme for a melt-in-your-mouth experience.
Whether you're celebrating a special occasion or just treating yourself to a top-quality steak, this recipe brings steakhouse flavor straight to your kitchen—with minimal effort and maximum reward.
Ingredients
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2 TCC Tenderloin Filet mignon steaks (6-8 oz each)
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Salt and freshly ground black pepper
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2 tablespoons vegetable oil (or high-heat oil)
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4 tablespoons unsalted butter (for searing)
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3-4 sprigs fresh thyme
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2 garlic cloves, smashed
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2 tablespoons unsalted butter
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1 minced garlic clove
Directions
- Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
While the steaks come to room temperature, take the 2 tablespoons of unsalted butter and mix with 1 clove minced garlic for topping and cut it into small cubes or thin pats. Set aside to keep it cold in the fridge.
Place a heavy skillet (cast iron works best) over medium-high heat and add the vegetable oil. Allow the oil to heat until it shimmers but doesn’t smoke, about 2-3 minutes.
Once the oil is hot, add the filet mignon steaks to the pan. Sear them for about 3-4 minutes on the first side, until a golden-brown crust forms.
Flip the steaks over and immediately add the 4 tablespoons of butter, thyme sprigs, and garlic (if using) to the pan.
Reduce the heat to medium. As the butter melts, tilt the pan slightly and use a spoon to continually baste the steaks with the melted butter, spooning it over the top of the meat. Continue cooking for another 3-4 minutes, or until the steaks reach your desired level of doneness (see below for timing).
Check for steak doneness: for medium-rare, cook the steaks to an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C).For well-done, cook to 160°F (71°C). You can use an instant-read thermometer to check the temperature, or you can use the finger test method for doneness.
Once the steaks have reached your desired doneness, remove them from the pan and place them on a plate. Tent them loosely with foil and let them rest for 5-10 minutes.
After the steaks have rested, place one or two pats of the cold garlic butter on top of each steak. The cold butter will slowly melt over the warm steak, creating a rich and creamy finish.
Optionally, garnish with freshly chopped parsley.
Serve the filet mignon with the butter and thyme pan sauce on the side or spooned over the top.