Filet Mignon

One of the best cuts of meats and most tender is the classic Filet Mignon. Usually comes in 4 to 8oz pieces, it is a quick cooking American Classic Steak.

Ingredients:

2 x (8 oz) Filet Mignon Steaks (Get them from a quality butcher, as fresh as possible)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons of high heat oil

Basting Butter:

2 tablespoons butter

2 sprigs fresh rosemary

2 peeled garlic coves

For Serving: 

herb compound butter or bearnaise sauce

Instructions:

1) Preheat the oven to 400 degrees Fahrenheit. Remove steaks from fridge and let them come to room temperature (about 30 minutes before cooking). Season all sides with salt and pepper.

2) Heat and empty oven-save pan (Cast Iron if possible) on the stove over high heat. Once pan is very hot add oil. Once iil is shimmering in the pan, sear the steaks for 2 minutes, until golden crusted. Roll them on their sides for another minute east. Flit it to crust the final side. While searing, add butter, garlic and rosemary to pan and butter baste them with a spoon for the final minute.

3) Transfer the hot pan to the oven and bake for 4 to 10 minutes depending on your preferred level of doneness. I like 120 degrees internal temperature for medium rare but my wife likes it medium well.

4) Remove to a plate and coer with aluminum foil to rest for 5 minutes before serving. Top with melted herb butter or bearnaise sauce before serving.