Filet Recipe

Time45m

Serves1

8oz hand cut certified angus beef

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Ingredients

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1
Season the Steak
Pat the 8oz Certified Angus Beef Filet dry with paper towels. Generously season both sides with 1 tsp of Kosher salt, 1 tsp of freshly ground black pepper, and 1 tsp of garlic powder. Allow the steak to sit at room temperature for about 30 minutes to enhance its flavor and tenderness.
2
Heat the Pan
In a heavy skillet or cast-iron pan, heat 1 tbs of olive oil over medium-high heat until it shimmers and is hot but not smoking.

3
Sear the Steak
Carefully place the seasoned filet in the hot pan. Sear for about 4-5 minutes on the first side without moving it to develop a nice crust.
4
Flip and Cook
Flip the steak using tongs and cook for an additional 4-5 minutes for medium-rare. Adjust cooking time based on your preferred doneness.
5
Rest the Steak
Once cooked to your liking, remove the filet from the pan and let it rest on a cutting board for at least 5 minutes before slicing. This helps retain the juices.

6
Cook Asparagus
While the filet is resting, you can quickly sauté asparagus in the same pan with any leftover juices for 3-4 minutes until tender.
7
Boil Baby Potatoes
In a separate pot, boil baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and toss with olive oil, salt, and pepper to taste.