Filet Mignon

Avoid the overpriced, stuffy steakhouse and cook it at home instead. It's really easy, but considering the steep price tag, you want to do it right.
Filet Mignon


  1. 2 tbsp. extra-virgin olive oil
  2. 4 (6-oz.) filet mignon
  3. Kosher salt
  4. Freshly ground black pepper
  5. 4 tbsp. butter
  6. 1 tbsp. roughly chopped rosemary


  • Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 5 minutes. 
  • Transfer skillet to oven and cook until cooked to your liking, about 10 minutes for medium.