A delightful twist on the classic filet mignon, enhanced with a flavorful herb crust and a rich garlic butter finish.
Season the beef tenderloin with salt and pepper on all sides.
Ensure the seasoning is evenly distributed for consistent flavor.
In a mixing bowl, combine the parsley, thyme, and minced garlic to create the herb crust.
Chop the herbs finely to ensure they adhere well to the steak.
Heat the butter and olive oil in a cast iron skillet over medium heat.
Use a cast iron skillet for even heat distribution.
Sear the beef tenderloin in the skillet for 4-5 minutes on each side until a crust forms.
Avoid moving the steak too much to allow a proper crust to develop.
Press the herb mixture onto the top of each steak and cook for an additional minute.
Press the herbs firmly to ensure they stick to the steak.
Remove the skillet from heat, cover the steaks with foil, and let them rest for 5 minutes.
Resting allows the juices to redistribute, making the steak juicier.
Serve the steaks hot, garnished with any remaining herb mixture.
Pair with a side of your choice for a complete meal.
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