1. Prepare the Garlic Herb Butter

Start by making the garlic herb butter, as this will need time to come together and be ready to melt over the steaks once they are cooked.

In a small mixing bowl, combine the softened butter with the minced garlic, chopped parsley, thyme, rosemary (if using), and lemon zest (if using). Season with salt and pepper to taste. Use a fork or spoon to mix everything together until it’s well combined.

Once your butter mixture is ready, transfer it to a piece of parchment paper or plastic wrap. Shape it into a log and refrigerate it for at least 15-20 minutes to firm up. If you’re short on time, you can skip this step and use the butter immediately, but letting it set will give it a nice consistency when melted over the steak.

2. Prepare the Filet Mignon Steaks

While the garlic herb butter is setting, take the filet mignon steaks out of the refrigerator and allow them to come to room temperature for about 10-15 minutes. This will help them cook more evenly.

Pat the steaks dry with paper towels. This will ensure a good sear on the meat. Season generously with salt and freshly ground black pepper on both sides. You can also rub a little olive oil on the steaks to help the seasoning stick and to ensure they don’t stick to the pan during cooking.

3. Sear the Filet Mignon

Heat a cast iron skillet or a heavy-bottomed pan over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil and 1-2 tablespoons of butter. Allow the butter to melt and bubble, but don’t let it burn.

Place the seasoned filet mignon steaks into the hot skillet. You should hear a sizzle when the steaks hit the pan. Don’t overcrowd the pan—if necessary, cook the steaks one at a time or use two pans.

Sear the steaks for about 4-5 minutes on each side, depending on the thickness of the steaks and the desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, cook until the internal temperature reaches 140-145°F. Use a meat thermometer for the most accurate results.

While the steaks are searing, don’t move them around too much. Let them form a nice crust on the outside, and only flip them once. After searing both sides, you can reduce the heat to medium and continue cooking the steaks until they reach your preferred level of doneness.

4. Rest the Steaks

Once the filet mignon steaks are cooked to your desired doneness, remove them from the skillet and place them on a cutting board or plate. Tent the steaks loosely with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute within the meat, ensuring that each bite is tender and juicy.

5. Top with Garlic Herb Butter

While the steaks are resting, slice the chilled garlic herb butter into rounds. Once the steaks have rested, place a slice of the garlic herb butter on top of each filet mignon. The warmth of the steak will melt the butter, creating a rich, flavorful sauce.

The butter will pool around the steak, coating it in a delicious layer of garlic, herbs, and lemon zest. The combination of the melted butter and the juicy, tender steak is a match made in heaven.

6. Serve and Enjoy

Transfer the filet mignon steaks to serving plates and top with the melted garlic herb butter. Serve immediately, accompanied by your favorite side dishes such as mashed potatoes, roasted vegetables, or a crisp salad.