The only steak all of my kiddos can agree on to eat is filet mignon. Champagne tastes indeed, worthy of inspired eye rolls.

However, instead of taking them out to expensive steak houses on the regular, instead I whip up restaurant style filets at home.

Using a cast iron to make the perfect sear, lots of butter and aromatics, and finishing off in the oven for the perfect temperature.

Ingredients:

2 Tbsp evoo

5 filets

6 Tbsp butter

3 sprigs of rosemary

3 cloves of garlic, smashed

salt & pepper

Directions:

Preheat oven to 400.

Take steaks out of fridge about 20 minutes before starting to cook.

Heat a large cast iron skillet to medium high heat. Add evoo.

Using a heavy hand, sprinkle all sides of the filets with salt and pepper. Lay each into the pan, and do not touch for at least 5 minutes, or until the side down is fully browned and easily flipped.

Flip steaks and add butter, rosemary and garlic to pan.

Once butter has melted, constantly baste steaks with butter, using a spoon, and tilting pan to collect juices.

Once the other side has browned, flip and bast that side repeatedly too.

Make sure to brown the sides of each filet.

Use a meat thermometer to check steak temperature. If the meat is not to your prefered temp, remove pan from stove and place in oven. Testing temp every 5 minutes. Remove from oven (or stove) 5 degrees before your desired temp and let rest for 15 - 20 minutes before serving.

I tend to cook mine to an internal temp of 130, and then remove to sit.