Filet Mignon* 10 Oz Recipe

Steaks

1. 1

   Prepare the Steak

   Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. Pat it dry with a paper towel.

2. 2

   Season the Steak

   Sprinkle the kosher salt and black pepper evenly over both sides of the filet mignon. Press the seasoning into the meat to ensure it adheres.

3. 3

   Heat the Pan

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the olive oil and swirl to coat the bottom of the pan.

4. 4

   Sear the Steak

   Place the filet mignon in the hot pan and sear for about 3-4 minutes on the first side without moving it, until a nice crust forms.

5. 5

   Flip and Add Aromatics

   Flip the steak using tongs, then add the butter, fresh rosemary sprig, and crushed garlic cloves to the pan. Cook for an additional 3-4 minutes for medium-rare, basting the filet with the melted butter and aromatics using a spoon.

6. 6

   Check for Doneness

   Use a meat thermometer to check the internal temperature. It should read about 130°F (54°C) for medium-rare.

7. 7

   Rest the Steak

   Once cooked to your desired doneness, remove the filet mignon from the pan and transfer it to a cutting board. Tent it with aluminum foil and let it rest for about 5-10 minutes to allow the juices to redistribute.

8. 8

   Serve

   Slice the filet mignon against the grain and serve immediately, optionally with your favorite sides.