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Perfect Filet Mignon Recipe with Truffle Butter and Crispy Asparagus

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A simple yet luxurious recipe for tender, juicy filet mignon topped with truffle butter and served alongside crispy asparagus. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), trimmed and patted dry
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter, divided
  • 2–3 sprigs fresh thyme or rosemary
  • 2 garlic cloves, smashed
  • 2 tablespoons truffle butter (store-bought or homemade)
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed
  • 1 teaspoon lemon juice (optional)
  • Sea salt flakes, for finishing asparagus

Instructions

  1. Remove filet mignon from the fridge 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  2. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2-3 minutes.
  3. Place steaks in the pan without crowding. Sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3 minutes.
  4. Reduce heat to medium. Add 2 tablespoons butter, garlic cloves, and thyme or rosemary sprigs to the pan. Tilt the pan and spoon melted butter over the steaks repeatedly for 1-2 minutes.
  5. For medium-rare, cook steaks another 2-3 minutes or transfer skillet to a preheated 400°F (200°C) oven for 4-5 minutes. Use a kitchen thermometer to check for 130°F (54°C) internal temperature.
  6. Remove steaks from pan and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
  7. While steaks rest, heat a clean skillet over medium-high heat. Add 1 tablespoon olive oil. Add trimmed asparagus in a single layer, season with salt and pepper, and cook for 3-4 minutes, turning occasionally until bright green and crisp-tender.
  8. Finish asparagus with a squeeze of lemon juice and sprinkle with sea salt flakes.
  9. Gently warm truffle butter in a small saucepan or microwave for 10-15 seconds to soften. Spoon over rested steaks before serving.
  10. Plate the filet mignon with crispy asparagus on the side. Drizzle any pan juices over the steak and add a final touch of truffle butter. Serve immediately.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a thermometer to ensure perfect medium-rare. Rest steaks after cooking to retain juices. Cook asparagus last while steaks rest to keep it crisp. If overcooked, resting and truffle butter help soften the bite. For dairy-free, substitute butter with plant-based alternatives and use truffle oil instead of truffle butter.

Nutrition

Keywords: filet mignon, truffle butter, crispy asparagus, steak recipe, easy steak dinner, special occasion meal, low-carb, gluten-free

Find it online: https://grubella.com/perfect-filet-mignon-recipe-with-truffle-butter-and-crispy-asparagus-easy-step-by-step-guide/