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250ml Steakhouse Infused Olive Oil Blend – robust steakhouse infusion
Garden Infuzions

Garlic Herb Filet Mignon Prepared with Steakhouse Olive Oil Blend

Tender filet mignon gets a rich garlic-herb finish with the bold, savory character of Steakhouse Infused Olive Oil Blend for a steakhouse-style dinner that feels special at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American Classics, French
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 filet mignon steaks 6 ounces each
  • 2 tablespoons Steakhouse Infused Olive Oil Blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder

Equipment

  • 1 Cast Iron Skillet heavy skillet for searing
  • 1 Tongs for turning the steaks
  • 1 Instant-read thermometer for checking doneness
  • 1 Small spoon for basting with pan juices

Method
 

Instructions
  1. Pat the filet mignon steaks dry with paper towels and season all sides with kosher salt, black pepper, and onion powder.
  2. Warm the olive oil and Steakhouse Infused Olive Oil Blend in a heavy skillet over medium-high heat until shimmering.
  3. Sear the steaks for 2 to 3 minutes per side until deeply browned, then reduce the heat to medium.
  4. Add the butter, smashed garlic, and rosemary to the skillet, then tilt the pan and spoon the melted butter over the steaks for 1 to 2 minutes.
  5. Continue cooking until the steaks reach your preferred doneness, then transfer them to a plate and rest for 5 minutes.
  6. Spoon the pan juices over the steaks, finish with chopped parsley, and serve right away.

Notes

For the best texture, do not skip the resting time after cooking. If the steaks are especially thick, finish them in a 400°F oven for a few minutes after searing until they reach the doneness you want. Keep the garlic moving in the pan so it turns fragrant without scorching.

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