Tender Beef Fillet Steak (Printable)

Succulent beef fillet steaks seared with olive oil, herbs, and butter for an easy, elegant main course.

# What You Need:

01 - 2 beef fillet steaks (6.3-7 oz each), trimmed

02 - 1 tbsp olive oil

03 - 1 tsp flaky sea salt

04 - ½ tsp freshly ground black pepper

05 - 1 tbsp unsalted butter

06 - 2 sprigs fresh thyme or rosemary

07 - 2 cloves garlic, crushed

01 - Remove the fillet steaks from the refrigerator 30 minutes before cooking.

02 - Pat steaks dry with paper towels. Rub evenly with olive oil and season both sides with flaky sea salt and black pepper.

03 - Heat a heavy skillet or grill pan over high heat until very hot.

04 - Place steaks in the pan and sear for 2 to 3 minutes per side for medium-rare, adjusting time to desired doneness.

05 - During the last minute, add butter, thyme or rosemary, and crushed garlic to the pan, basting steaks with melted butter for enhanced flavor.

06 - Remove steaks from pan and loosely cover with foil. Allow to rest for 5 minutes before serving.

01 -

It feels fancy and indulgent, but honestly, it's easier than ordering takeout
Twenty minutes from fridge to table means you can impress someone on a Tuesday night
The butter-basting at the end is where the magic happens, and it's the secret that makes people ask for your recipe

02 -

The resting step is not optional. I learned this when I cut into a steak immediately after cooking and watched all the juices run onto the plate instead of staying in the meat. Now I never skip it
Room temperature meat is everything. This was the game-changer that made my steaks go from decent to restaurant-quality. Cold meat and a hot pan don't cooperate the way you need them to

03 -

Invest in a good heavy skillet or cast iron pan. It holds heat better and gives you a more consistent sear than thin pans
The crushed garlic trick of pressing it with the side of your knife releases more flavor than mincing. It's a small move that makes a real difference in those final moments of cooking