Four Kings: Our Three Kings Mignon Recipe
Paired with a 5 oz. pour of Barolo, the King of Wines.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Preparation
Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
Seasoning
Pat the filet mignon dry with paper towels. Rub both sides with olive oil, salt, and black pepper. Sprinkle the fresh rosemary and thyme on both sides.
Searing
Heat a skillet over medium-high heat. Once hot, add the filet mignon and sear for about 3-4 minutes on each side for medium-rare, depending on thickness.
Basting
During the last minute of cooking, add butter and crushed garlic cloves to the pan. Tilt the pan and use a spoon to baste the filet with the melted butter and garlic.
Resting
Remove the filet mignon from the skillet and let it rest for 5 minutes before serving.
Serving
Serve the filet mignon with a 5 oz. pour of Barolo wine.
