Center-cut Filet Mignon*, Certified Hereford Beef Recipe
Make Center-cut Filet Mignon*, Certified Hereford Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Sides
Method
Preparing the Filet Mignon
- 1
Season the Steaks
Remove the filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steaks dry with paper towels. Rub each steak with olive oil, then season generously with salt and black pepper on both sides.
- 2
- 3
- 4
Flip and Add Aromatics
Flip the steaks using tongs and add garlic cloves, rosemary sprigs, and butter to the pan. Cook for another 4-5 minutes, basting the steaks with melted butter as they cook.
- 5
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Remove from the skillet when the desired temperature is reached.
- 6
Rest the Steaks
Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.
Preparing Optional Sides
- 7
Prepare Asparagus
Trim the ends of the asparagus. Toss them with olive oil, salt, and pepper. Place on a baking sheet.
- 8
Prepare Baby Potatoes
Wash the baby potatoes and cut them in half. Toss with olive oil, salt, and pepper. Add to the same baking sheet as the asparagus.
- 9
Roast the Vegetables
Roast in the preheated oven at 400°F (200°C) for 20-25 minutes or until tender and golden, tossing halfway through.