Parsley Butter Mopped Filet Mignon
Skip the compound butter to become the ultimate chef of the house with this easy mopping method. You've never tasted any steak more full of flavor than herb infused filet straight out of the skillet.
Pat filets dry and sprinkle Blues Hog Beef Marinade. Let sit in refrigerator overnight.
When you're ready to cook, heat grill to around 500ºF. This can also be done over the stovetop.
Coat steaks generously with Bold & Beefy Seasoning on all sides. Bold and Beefy Seasoning is, essentially, a flavor enhancer that brings out the beefy flavors in the meat, so no need to skimp out on the seasoning.
In a heated cast-iron skillet over direct heat, melt butter and add the filets to the skillet to begin searing. Cook for 3 minutes on each side.
As the steak cooks, use the whole bunch of fresh thyme to mop melted butter over the filets as they cook. Not only does this method baste your steak with butter to keep it moist as it cooks, but it also infuses it's flavors into the butter.
Move filets to the side of grill or into a heated oven, out of direct heat to finish cooking until the internal temperature reaches 125º F or desired doneness. Follow this guide:
Rare - cook for 4 minutes or an internal temperature of 125°F
Medium-rare - cook for 5 minutes or an internal temperature of 135°F
Medium - cook for 6 to 7 minutes or an internal temperature of 145°F
Well-done - cook for 8 to 9 minutes or an internal temperature of 160 °F
Remove and let rest for 10 minutes before serving.