Thyme And Pepper Rubbed Filet Mignon Recipes

MARTINA MCBRIDE FILET MIGNON RECIPE WITH THYME BUTTER

Steps:

• Combine the ¾ cup of butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll it up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance.
• Preheat the oven to 400°F.
• Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in 2 batches, searing 2 minutes per side until well-browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. Transfer the steaks to an ovenproof, rimmed baking sheet and place in the oven. Cook for 8 to 10 minutes for medium-rare (145°F) or 12 to 14 minutes for medium (160°F).
• While the steaks are finishing in the oven, add 2 tablespoons of the butter to the skillet and return it to the burner. Add the mushrooms and cook over high heat, stirring frequently, until golden-brown around the edges, 6 to 8 minutes. Remove the mushrooms from the skillet and set aside.
• Add the garlic and ½ cup of the sherry to the skillet, stirring to loosen any browned particles from the bottom. Return the skillet to the heat and, being careful that the sherry does not flame up, cook until it is reduced by half, 2 to 3 minutes. Add 2 tablespoons of the remaining butter, stirring to combine. Add the reserved mushrooms to the pan and season with the remaining ½ teaspoon of salt and the freshly ground pepper. Remove from the heat and whisk in the remaining 2 tablespoons of butter and the remaining ¼ cup of sherry. Serve the mushrooms over the steaks and top with a ½ -inch-thick slice of thyme butter.

AMAZING BEEF TENDERLOIN ROAST

Steps:

• At least 4 hours before cooking your roast, season it with sea salt, black pepper, granulated garlic, and dried thyme, then store in plastic wrap or a plastic bag in the refrigerator. Pat down the spices so they stick well.Preheat your oven to 450°F. While the oven preheats, take your seasoned roast out of the refrigerator and place it on a rack in a small roasting pan, or on a small baking sheet with sides. Drizzle olive oil evenly over the roast. Allow it to come to room temperature.
• Place your roast in the oven and sear for 15 minutes to sear it. When 15 minutes is up, reduce the oven temperature to 325°F. Continue to cook for 1 hour at 325°F, or more or less time depending on the size of your roast (see chart below). Remove from the oven and tent with foil for 15 minutes before carving. Serve, and enjoy!

THYME AND PEPPER-RUBBED FILET MIGNON

Steps:

• Combine thyme, oil, salt, pepper in bowl. Rub mixture on all sides of steak Grill 3-5 per side for med rare

PARMESAN CRUSTED FILET MIGNON

Steps:

• Prepare a grill fire to 400° with hickory or pecan for smoke flavor.
• Pat steaks dry with a paper towel.
• Wrap a slice of bacon around each steak and secure with a toothpick.
• Place on a baking sheet.
• Brush the steaks with melted butter.
• In a bowl, combine parmesan cheese, onion flakes, rosemary, thyme, garlic, brown sugar, salt and pepper.
• Sprinkle mixture over the tops of the steaks, pressing lightly to form a crust.
• Cook steaks over indirect fire with the grill closed for about 8 - 10 minutes.
• Use a digital thermometer to cook to desired doneness. We cooked ours to about 140°.
• Remove steaks from the grill and allow to rest about 5 minutes before serving.