Believe it or not, I think this is one of the easiest meals to create. It may sound fancy, but trust me, there’s nothing to be intimidated by.

I remember being so terrified to cook steak when I was younger. I guess that is because I never tried? I thought it was “a mans job” to cook the meat. Growing up, I saw my dad cooking steak on the grill and always handling the meat portion of the meal at dinner time. “Grilling” was such a manly thing that women had no part in…so I thought. This was way before growing up and being able to work a grill better than my husband lol sorry babe! What I’m trying to get at here is that women can cook a steak just as good as a man! If you’ve never tried, then give it a go. Like I said before, it’s much easier than you think it is and anyone is capable of cooking this. Although you can certainly use a grill to cook the steak, this recipe is done in a cast iron skillet… and in my opinion, it’s so much better than a grill! You get these lovely seared edges and a buttery coating on top. It’s to die for.

You’ll start with a hot skillet with some butter. Season the steaks simply with salt and pepper. Sear the steaks really good on both sides and then you’ll transfer it to the oven to finish cooking. After a couple minutes you’ll take it out and spoon over some butter and rosemary onto the steak. Butter makes everything better. Then you’ll let the steak sit and get your glaze underway.

The glaze is easier than the steaks. You’ll add red wine, smashed blueberries and salt and pepper to a pan. Reduce it by half and that’s it. It’s so simple! Serve together and enjoy. This tastes like it’s straight out of a fancy steakhouse but for half the cost.

Let’s talk about the sides. I am a full believer that steak and potatoes must always be served together. So do yourself a favor and make my Boursin mash. Or my Boursin scalloped potatoes. Then add a veggie or maybe a salad and your meal is complete. I’ll link a few of my favorites below.

TIP: It’s important to remember that every steak is a different size and shape. Some steaks are thicker than others. Remember that the cook time will differ depending on the size and thickness of your filet. You can use the finger test to gage how cooked it is. You can also use a meat thermometer if you are unsure.







Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Serves: 2


For steak:

  • 2 – 10 oz. filet mignon
  • Kosher salt
  • Pepper
  • 4 tbsp butter, salted
  • 1 sprig fresh rosemary

For glaze:

  • 1/2 cup blueberries
  • 1/2 cup red wine
  • 1 tbsp light brown sugar, packed
  • Pinch of salt and pepper


  1. Preheat the oven to 420 degrees F
  2. Liberally season your steak with kosher salt and pepper on both sides.
  3. Heat a large cast iron skillet to medium high heat. Allow the skillet to get very hot. This will allow for a good sear on the steaks.
  4. Once hot, add in 2 tbsp butter to the skillet and let melt. Immediately add in the steaks and cook for 2 minutes a side. Do not mess with the steak while cooking or the sear will not be as good.
  5. After 4 minutes, transfer the skillet to the oven. Cook for 3-4 minutes for medium rare. Cook 1-3 minutes longer for a more done steak.
  6. Remove from the oven and set on a burner. Do not turn the heat on. Slightly tip your skillet to the side and add in the remaining butter and fresh rosemary. This will allow the butter to create a pool. The butter will melt immediately and start to bubble. Spoon this melted rosemary butter onto the tops of each steaks. Do this about 10 times.
  7. Remove the steaks onto a plate and allow to sit for 10 minutes before cutting. Allowing the steaks to rest is extremely important so that the juices do not run once cut into.
  8. While the steaks rest, start on your glaze.
  9. Place the blueberries in a pan and smash with a fork until they turn into a mush. Add in red wine, sugar, salt and pepper. Turn heat to medium high and bring to a soft boil. Cook until the glaze is thickened and reduced by half.
  10. Turn off heat and serve with the steak.

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