Here, filet mignon, one of the most lauded cuts of beef, is cooked first on the stove top, then finished in the oven. The Parmesan butter melts over the warm meat, complementing its richness and adding an appealing nuttiness. When making the steaks at the height of summer, accompany with a tomato-basil salad. Tip: don’t use a nonstick pan for this recipe, as it can’t safely achieve the heat level you need for excellent browning.
Filets Mignons with Parmesan Butter
For the Parmesan butter:
6 Tbs. (3 oz./90 g.) unsalted butter, at room temperature, cut into chunks
1/2 cup (2 oz./60 g.) grated Parmigiano-Reggiano cheese
Kosher salt and coarsely cracked pepper
4 filets mignons, each about 3/4 lb. (375 g.) and 1 1/2 inches (4 cm.) thick, patted dry
Olive oil for coating and for pan
Kosher salt and freshly ground pepper
To make the Parmesan butter, in a mini food processor, combine the butter, the cheese, 1/4 teaspoon salt and 1/4 teaspoon cracked pepper. Pulse until smooth. Set aside at room temperature. (The butter can be tightly covered and refrigerated for up to 2 weeks; return to room temperature before serving.)
Rub both sides of the steaks with oil. Let stand for 1 hour at room temperature.
Heat a large, ovenproof frying pan over high heat until it is very hot, about 3 minutes. Season both sides of each steak generously with salt and pepper. Add enough oil to the pan to coat the bottom and reduce the heat to medium-high. When the oil is shimmering, using tongs to place the steaks in the pan without letting them touch. Cook without moving them for 2 1/2 minutes. Turn the steaks and cook for 2 minutes more. Transfer to a rack set over a plate and let stand for at least 30 minutes or up to 1 hour.
Preheat the oven to 425°F (220°C). Return the steaks to the pan, place in the oven, and cook until an instant-read thermometer inserted into a steak registers 130°-135°F (54°-57°C) for medium-rare, 11-12 minutes, or to your desired doneness. Transfer the steaks to the rack and let rest, uncovered, for 3-5 minutes.
Arrange the steaks on plates, top each with a large spoonful of Parmesan butter, and serve at once. Serves 4.
Recipe from The Cook & the Butcher, by Brigit Binns.