Filet Recipe

Prepare the Filet

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook evenly.

Season the Filet

Rub each filet with olive oil and season generously with salt and black pepper on both sides. You can also add fresh rosemary for extra flavor.

Preheat the Skillet

Heat a heavy skillet (preferably cast iron) over medium-high heat for about 5 minutes until it's very hot.

Cook the Filet

Place the seasoned filets in the hot skillet. Cook for about 4-5 minutes on one side without moving them, allowing a nice crust to form.

Flip and Baste

Flip the filets and add butter to the skillet. As the butter melts, use a spoon to baste the filets with the melted butter for another 3-4 minutes for medium-rare. Adjust the time according to your desired doneness.

Rest the Filet

Remove the filets from the skillet and let them rest on a cutting board for about 5 minutes before serving to allow the juices to redistribute.

Prepare Asparagus

While the filets are resting, wash the asparagus and snap off the tough ends.

Sauté Asparagus

In the same skillet, add a bit more olive oil if needed, and add the asparagus. Sauté for about 5-7 minutes until tender. Add minced garlic in the last minute of cooking for extra flavor.

Serve with Lemon

Squeeze fresh lemon juice over the cooked asparagus before serving alongside the filet.