Pan-Seared Filet Mignon Mediterranean Rub with Garlic and Thyme Butter Baste
2 - 8 ounce tenderloin beef filets (roughly 2 inches thick)
Pinch of Flaked Sea Salt
Pinch of Ground Cumin
Pinch of Dried Fennel
Pinch of Dried Garlic
2 Tablespoons Unsalted Butter
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Light Mediterranean Rub
Use flaked sea salt, ground cumin, dried fennel and dried garlic to pat onto both sides of the filet to create seasoning that will lock in the juices.
For the filets
Remove steak from the fridge 45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the steak to remove any moisture. Season both sides generously with the rub.
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the filets face down and sear undisturbed for 1 minute. Move the filets around the edge of the skillet for the remaining minute. Flip the filets and repeat. This will give your filets a nice seared edge.
Add in 2 tablespoons of butter 4 garlic cloves and a sprig or two of thyme. Let the butter melt and with a spoon, baste the filets with the butter, garlic and thyme.
Remove the filets from the skillet and place on cooling/baking rack to let the juices rest.
Plate the filets on separate plates topping each with 2 garlic cloves, a spring of thyme and a spoonful of cooked butter over the top.
This recipe is ideal for a medium rare cooked steak.