Filet Mignon with Truffle Butter

Instructions

1. Prepare the truffle butter
   In a medium bowl, combine the softened butter, truffle paste or minced truffle, truffle oil, chives, 1 teaspoon sea salt, and 1/2 teaspoon of the black pepper. Mix thoroughly until well combined. Transfer to a sheet of plastic wrap, roll into a log shape, and refrigerate until firm, about 30 minutes.
2. Season the steaks
   Pat the filet mignon steaks dry with paper towels. Season generously on all sides with salt and the remaining black pepper. Allow to rest at room temperature for 15-30 minutes before cooking.
3. Sear the steaks
   Heat a large cast-iron skillet over high heat until very hot. Add the olive oil and swirl to coat the pan. Place the steaks in the pan, allowing space between them. Sear for 3-4 minutes without moving to develop a rich brown crust.
4. Flip and baste
   Flip the steaks and add the 2 tablespoons of butter, garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter mixture for another 3-4 minutes for medium-rare (internal temperature of 130-135°F) or longer for desired doneness.
5. Rest the meat
   Transfer the steaks to a cutting board or warm plate and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.
6. Serve with truffle butter
   Slice the chilled truffle butter into 1/4-inch thick medallions. Place a medallion of truffle butter on top of each hot steak just before serving, allowing it to melt slightly. Serve immediately.