Reverse-Seared Filet Mignon Steak with Compound Herb Butter

Step 1

Remove filet mignon steaks from refrigerator one hour prior to cooking. Preheat the oven to 250º F.

Step 2

Dry steaks thoroughly with paper toweling, then season with salt, pepper and granulated garlic.

Step 3

Wrap bacon (see Recipe Note #around steaks and tie around the edge with butcher's string.

Step 4

Place steaks on a rack set into a foil-covered baking sheet.

Step 5

Place in the pre-heated oven.  Roast until about 2–3º F from desired final temperature (see Recipe Note #2).

Step 6

5 minutes before you remove the steaks from the oven, preheat a cast iron skillet over medium-high heat.

Step 7

Add the butter and oil to the skillet, then add steaks immediately after all butter has melted (see Recipe Note #3).

Step 8

Sear the steaks about one minute on each side, or until a deep, golden brown crust develops. As each side sears, spoon remaining butter-oil mixture from the pan over your filet mignon steaks.

Step 9

Remove steaks from the skillet to a plate and cover with foil for 5 minutes (see Recipe Note #4).

Step 10

Add a dollop of compound butter on top of the filet mignon and serve (see Recipe Note #5).

Step 11

Melt the butter in a heavy-bottomed saucepan and add shallots. Saute on medium-low until the shallots are completely softened, about 8–10 minutes. Add pepper flake, salt, and black pepper after about 6 minutes of sauteing the shallots.

Step 12

Add tarragon and saute an additional minute.

Step 13

Remove saucepan from heat and set into a bowl of ice water to chill the bottom.

Step 14

When the butter begins to congeal, scrape onto a sheet of parchment paper in an oblong shape (as close to the shape of the original stick of butter as you can).

Step 15

Roll the sides around the butter and refrigerate until hardened. Store in a butter dish for up to 2 weeks.