Ingredients
Equipment
Method
- Add softened butter, garlic cloves, fresh thyme, fresh rosemary, and olive oil to a food processor. Blend for 30-45 seconds until smooth and uniform. Transfer the butter onto plastic wrap and roll into a log shape. Refrigerate for at least 1 hour until firm. Slice into medallions when ready to use.
- Remove filet mignon from refrigerator 30-45 minutes before cooking and let come to room temperature. Pat each steak completely dry with paper towels. Drizzle with olive oil and rub evenly over all surfaces. Season generously with steak seasoning and press into the meat. Set aside while you prep the potatoes.
- Cut russet potatoes into uniform wedges. Fill a large pot with salted water and bring to a rolling boil. Add potato wedges and parboil for 6-7 minutes until just slightly tender when pierced with a fork. Drain and spread on a baking sheet in a single layer. Let cool completely to room temperature, about 15-20 minutes.
- Preheat grill to high heat. Clean and oil the grates. Place seasoned filets directly over the hottest part of the grill. Close lid and sear for 3-4 minutes. Flip and sear second side for 3-4 minutes. Move steaks to indirect heat and insert instant-read thermometer. Close lid and cook until internal temperature reaches 110°F, about 5-8 minutes.
- Heat a cast iron skillet over high heat until screaming hot. Add 3-4 medallions of garlic herb butter. When melted and foaming, add the grilled steaks. Tilt the pan and use a spoon to continuously baste the steaks with butter for 1-2 minutes, flipping once. Internal temperature will rise to 120-125°F. Remove steaks and reserve the herb butter in the pan.
- Add parboiled potato wedges to the hot skillet or grill. Drizzle with olive oil and season with salt, pepper, and garlic. Cook for 8-10 minutes, flipping every 2-3 minutes, until golden brown and crispy on all sides.
- Let steaks rest for 5 minutes tented with foil. Temperature will rise to 125-130°F for perfect medium-rare. Arrange steaks on plates with crispy potato wedges. Spoon reserved herb butter over the steaks and serve immediately.
Nutrition
Notes
Pull steaks at 110°F for butter basting as the cast iron adds another 10-15 degrees rapidly. Fresh herbs provide significantly better flavor than dried in compound butter. Parboiling potatoes is critical for achieving crispy exterior while maintaining fluffy interior. Let parboiled potatoes cool completely before final crisping. Compound butter can be made days ahead and stored refrigerated for up to 2 weeks or frozen for 3 months. Use an instant-read thermometer for perfect doneness every time.