PAN-SEARED

FILET MIGNON

3 pcs (85 g) Fillet mignon

2 Tbsp Olive oil
2 tsp Dijon mustard
1 tsp Rosemary
1 thyme Thyme
1 Tbsp Butter
INGREDIENTS tt Salt and pepper
As needed Bacon strips

1. Marinate the meat in olive oil and mustard.

Season it with thyme, rosemary, salt and
pepper.
2. Wrap the sides of the meat in bacon. Secure
the bacon in place using toothpicks.
3. Heat the pan until smoking hot.
PROCEDURE
4. Sear one side until a crust starts to form.
5. Sear another side of the filet mignon to cook
the meat.
6. Turn the meat one more time. Put in butter
from time to time to add moisture.
7. Sear the sides of the meat until a crust
forms.
8. Press the meat to check its doneness. Press
the meat gently and infrequently to avoid
flavorful juices from coming out. As soon as
the meat is medium-rare, take it out of the
fire for carry-over cooking. The steak can be
finished in the oven to attain the desired
doneness.

Icons made by Freepik and RoundIcons from www.flaticon.com. Flaticon is licensed by Creative Commons BY 3.0