How To Cook Filet Mignon

by Jody Tixier and Alexis Deboschnek

Ingredients
for 1 serving
6 oz filet mignon (170 g)
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic

Nutrition Info
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Calories 
Fat g
Carbs g
Fiber g
Sugar g
Protein g
Estimated values based on one serving size.

Preparation
 On a cutting board, pat the filet mignon dry with paper towels and let sit at room
temperature for 20-30 minutes.

 Preheat the oven to 450˚F (230˚C).

 Generously season all sides of the filet mignon with salt and pepper.

 Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5
i t Add th d il
 minutes. Add the grapeseed oil.

 Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving
for 2-3 minutes, until a crust has formed.

 Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

 Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

 Transfer the pan to the oven for 7 minutes for a medium rare steak.

 Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

 Enjoy!