The best rosemary butter steaks for an elegant meal at home: seared filet mignon finished with garlic-rosemary butter and a crisp salt-and-pepper crust. Perfect with classic sides.
We’ve got our holiday meal!
These rosemary butter filets are incredibly tender and rich — they practically melt in your mouth. They make a special occasion entrée that pairs beautifully with festive side dishes.
I often roast a whole beef tenderloin for holiday dinners because it feeds a crowd and is reliably delicious. Still, there are times when a whole roast is more than I need.
That’s why I keep a few go-to steak recipes on hand. These filets are perfect when you want to make just one, two, or a handful for a dinner party without roasting a giant tenderloin.
This is embarrassingly easy.
Filets. Rosemary. Butter. Salt. Pepper.
That’s all you need. Add a few smashed garlic cloves if you want extra flavor.
I make a simple rosemary-garlic butter first. Then I sear the filets in a hot skillet to develop a deep, salty crust. Once both sides are golden, the pan goes into the oven to finish the steaks just a few minutes.
It’s foolproof. When the steaks come out, I spoon generous amounts of the rosemary butter over them so the garlic and herbs flavor every bite.
These steaks make a wonderful main course. I like to serve them with green beans, dinner rolls, or a creamy mac and cheese for a festive spread.
Rosemary Butter Steaks
Rosemary Butter Steaks
4
15 mins
15 mins
10 mins
40 mins
Ingredients
Rosemary butter
- 3 tablespoons butter
- 2 sprigs fresh rosemary
- 2 garlic cloves, smashed
Steaks
- 4 filet mignon steaks, about 2 inches thick
- Kosher salt and fresh ground black pepper
- 1 teaspoon olive oil
- 2 to 3 tablespoons unsalted butter
Instructions
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In a small skillet over medium heat, add the butter, rosemary and smashed garlic. Cook until the butter melts and bubbles and the garlic and rosemary sizzle. Turn off the heat and set aside.
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Preheat the oven to 450°F (230°C). Use a cast iron skillet if possible — it will get a little smoky, so use your vent or a fan.
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Heat the cast iron skillet over medium-high. Season the steaks generously with kosher salt and freshly ground black pepper. Add the olive oil and 2 tablespoons of butter to the skillet; the butter will brown and begin to smoke.
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Place the steaks in the skillet and sear until deeply golden, about 2 minutes per side. Add the remaining tablespoon of butter if needed. Once both sides are seared, turn off the stovetop heat.
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Transfer the skillet to the preheated oven and cook about 3 to 5 minutes for medium doneness, depending on steak thickness. Use an instant-read thermometer to check internal temperature: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.
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Remove the skillet and let the steaks rest 5 to 10 minutes. Spoon a few generous spoonfuls of the rosemary-garlic butter over each steak as it rests.
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Slice if desired and serve immediately.
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Holiday heaven.