CAST IRON FILET MIGNON WITH ROASTED GARLIC BUTTER
2 (8oz) filet mignons, 1-inch thick
2 TBS vegetable oil
1 whole head garlic, 1/2 inch cut off the top to expose all cloves
Extra virgin olive oil
4 TBS unsalted butter, room temperature
1 TBS fresh flat-leaf parsley, chopped
salt & pepper to taste
Heat a large cast iron pan over med-high heat and heat until very hot.
Pat the steaks dry with a paper towel and season each side liberally with salt and pepper.
Add the vegetable oil to the pan then add the steaks. Cook for 3 minutes on each side (for medium rare). Remove from pan and let rest. (Lightly cover with foil if desired.)
Preheat the oven to 400°. Drizzle extra virgin olive oil over the top of the exposed cloves of garlic and wrap in foil. Bake for 35-40 minutes, until the cloves have turned a caramel-brown color and are soft. Remove from the oven and let cool slightly. Press (pinch out) 4 large cloves into a small mixing bowl and smash with a fork (reserve the other cloves for another use). Add to the softened butter and parsley, along with a pinch of salt and pepper to taste. Serve over the steak