Dad deserves a special dinner to celebrate Father’s Day, don’t you think? The dad in our house loves a good steak dinner. I don’t make a lot of steaks so it is a treat for everyone. I think that I didn’t make a lot of steaks because I was terrible at making them. I either bought the wrong cut of beef, over-cooked it, or under-cooked it. After much experimentation, this is my foolproof method for a perfectly cooked, juicy, delicious steak.
It starts with filet mignon and a cast iron skillet. Filet mignon or beef tenderloin is a special occasion treat, it is expensive, but as the name suggests, it is incredibly tender and my husband’s favorite. My secret weapon is a cast iron skillet. Cast iron is inexpensive and one of my absolute favorite cooking tools. I use it all the time, I even bake in mine. It is the key (along with screaming hot heat) to the crust that you want on your steak.
This dinner is very simple to make and if you time it correctly, everything will be ready at the same time. I start by making the butter. You can do this a few days ahead of time if you like. I usually make a lot because I use this butter for a lot of things, it is great to have on hand. Then I get the potatoes going and in the oven. I prep the asparagus and put them in the oven when I get the steaks in the pan. Then when the steaks are finished, so is everything else. Top the steaks with the garlic butter and a cold beer, and you have an incredible celebration meal.
GARLIC HERB BUTTER
1/2 cup butter, room temperature
1 cloved garlic, finely minced
1 Tablespoon fresh parsley, finely minced
1 Tablespoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
ROASTED POTATOES
4 Yukon Gold potatoes, chopped
6 cloves garlic
5 sprigs thyme
1/4 cup olive oil
Salt and pepper
ASPARAGUS
1 bunch asparagus, trimmed
Olive oil
Salt and pepper
FILET MIGNON
2 (1 1/2 inch) filet mignon steaks, room temperature
2 cloves garlic
Sprigs of fresh thyme
Salt and pepper
1 Tablespoon olive oil
1 Tablespoon butter
Garlic Herb Butter for serving
To make the butter, add all of the ingredients to a small bowl. Mix to combine. Lay a 12-inch piece of plastic wrap or parchment on the counter. Drop butter onto plastic wrap in a log shape. Roll into a log shape and twist the ends to create a tight seal. Refrigerate until ready to use. This keeps in the fridge for a week and freezes beautifully.
To make the roasted potatoes: Add the chopped potatoes, garlic, thyme sprigs to a baking dish. Drizzle with olive oil, and season with salt and pepper. Roasted in a preheated 425 degree oven for 30 minutes, or until golden brown and tender.
To make the asparagus: Line a baking sheet with aluminum foil. Lay the asparagus in a single layer. Drizzle with olive oil, salt, and pepper. Place in the oven right before you start the steaks.
To make the filet mignon: Raise the oven temperature to 475 degrees. Pat the steaks dry with a paper towel. Season generously with salt and pepper.
Heat a cast iron skillet over high heat. Melt butter and olive oil, add the steaks and cook for 3-4 minutes. Leave it alone, let it develop a deep brown crust.
Flip over and cook for another 3 minutes. Add garlic cloves and thyme sprigs to the pan. Transfer to oven and cook until a thermometer reads 140-145° for medium-rare, about 8-10 minutes more. Remove from the oven (along with the asparagus) and let stand for 5 minutes.
Transfer to a serving plate, and top with a slice of garlic herb butter. Serve with roasted potatoes and asparagus.
About the Author
Bree Hester is the blogger, photographer, and videographer behind BakedBree.com. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. Follow along with all of her adventures on Instagram @BreeHester