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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Filet Mignon
Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
- 2
Season the Meat
Pat the filet mignon dry with paper towels. Rub both sides with olive oil, and then season generously with salt and black pepper.
Cooking
- 3
- 4
Sear the Filet Mignon
Place the filet mignon in the hot pan and sear for 4-5 minutes on one side, without moving them to develop a nice crust.
- 5
Flip and Add Flavor
Flip the filet mignon and add the optional garlic cloves, butter, and fresh rosemary to the pan. Cook for another 4-5 minutes for medium-rare doneness, spooning the melted butter over the meat for added flavor.
- 6
Check for Doneness
Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare. Cook longer if you prefer more doneness.
Resting and Serving
- 7
Rest the Meat
Remove the filet mignon from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
- 8