Ruth's Chris Filet Mignon Recipe
You start by seasoning your filets generously with salt and pepper, then give them a good brush with olive oil. For that signature Ruth's Chris touch, use a tough skillet to sear the steaks to golden-brown perfection on both sides.Make sure your oven is preheated and ready to finish off the steaks to your desired doneness.My favorite part is basting the filets with a blend of melted butter, thyme, and garlic.This key step not only locks in the juicy flavors but also gives the steak that rich, buttery finish we all love.Serve immediately for an unforgettable steakhouse experience at your own dining table!
Ingredients
- 4 pieces Filet Mignon 6 oz. each
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Unsalted Butter
- 2 tbsp Canola Oil
- 2 cloves Garlic minced
- 1 tbsp Fresh Thyme chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Remove the filet mignon from the refrigerator and let them come to room temperature for 30 minutes.
- Season both sides of the filet mignon generously with kosher salt and black pepper.
- Press the seasonings into the meat so they stick.
- In an oven-safe skillet, heat the canola oil over medium-high heat until hot.
- Add the filets to the pan and sear for 2-3 minutes on each side until browned.
- Add the butter, garlic, and thyme to the pan and baste the steaks with the melted butter using a spoon.
- Transfer the skillet to the preheated oven.
- Cook in the oven for about 6-8 minutes for medium-rare doneness or until the internal temperature reaches 130°F (54°C).
- Remove from the oven and let the steaks rest for 5 minutes before serving.
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