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Ingredients
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Main Ingredients
Optional Sides
Method
Cooking the Angus Filet
- 1
Prepare the Filet
Remove the Angus filet from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it to cook more evenly.
- 2
Season the Filet
Pat the filet dry with paper towels. Rub the olive oil all over the filet, then generously season both sides with kosher salt and freshly ground black pepper.
- 3
- 4
Flip and Add Flavor
Flip the filet using tongs and add butter, garlic cloves (crushed), and fresh rosemary to the pan. Cook for another 4-5 minutes, spooning the melted butter over the filet as it cooks.
- 5
Check for Doneness
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Remove from heat when desired temperature is reached.
- 6
Rest the Filet
Transfer the filet to a cutting board or plate and let it rest for 5-10 minutes to allow the juices to redistribute.
Optional Sides Preparation
- 7
Prepare Asparagus
Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 15 minutes until tender.
- 8
Prepare Baby Potatoes
Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and toss with butter, salt, and fresh herbs if desired.
