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
- 1
Preparation
Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
- 2
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.
- 3
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.
- 4
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.
- 5
Resting
Remove the filet mignon from the skillet and let it rest for 5 minutes before serving.
- 6
Serving
Serve the filet mignon with a 5 oz. pour of Barolo wine.