Signature Filet Mignons with Maître d' Butter

These delicious cast iron seared filet mignons are enhanced with homemade Maître d' butter.

Brought to you by @fiveingredientfeast

Servings: 2


  • 2 Signature S&W Filet Mignons
  • Sea salt or kosher salt
  • A cast iron skillet for searing, though you can also add some oil to a metal or nonstick pan if you don’t have cast iron
  • 4 tablespoons of softened, salted butter
  • 1 tablespoon of freshly chopped parsley
  • 1 teaspoon of lemon zest
  • 1 small squeeze of lemon juice


  1. Let the steaks defrost in the refrigerator overnight. Once defrosted, let them come to room temperature for 20-30 minutes before cooking.
  2. Pat the steaks dry with paper towels to remove excess moisture, then season them generously with salt on all sides (tip: you can do this the day before for even more flavor). Set the steaks aside.
  3. In a small bowl or ramekin, combine the butter, parsley, lemon zest, lemon juice, and sea salt. Then, transfer the butter to plastic wrap or parchment paper, and roll it up; refrigerate it while the steaks cook.
  4. For medium-rare steak: Preheat the oven to 400 degrees Fahrenheit, and heat a cast iron skillet on the stove for 2-3 minutes over medium-high heat. Add the steaks, and let them cook 3 minutes per side, then sear them for about 20 seconds around the edges. Transfer the entire skillet to the oven, and let the steaks cook for another 5 minutes. For more well-done steak, increase the searing or oven time as desired.
  5. Remove the steaks, and place them on a baking sheet to let them rest. Slice the butter, and place it evenly on top of the steaks while they rest. After about 5 minutes, serve the steaks with any additional Maître d' butter as desired.
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