1 tablespoon olive oil
1 tablespoon butter
2 (6-8 ounce) filet mignon
2 tablespoons Dijon mustard
2 sprigs rosemary
2 sprigs thyme
2 cups beef broth reduced to ½ cup
3 tablespoons cold butter
Kosher salt and black pepper
Heat the oil and butter in a cast iron pan until good and hot.
Season the steaks and sear then until golden on one side, flip over and spread one tablespoon of Dijon on each steak. When golden on the bottom slide flip over again to sear the mustard side. Cook for 2-3 minutes flip one last time, add the reduced broth to the pan, herbs and 2-3 tablespoons of cold butter; taste for seasoning and serve.