Filet Mignon
How to cook Filet Mignon like a French Chef. The trick to creating a beautiful crust and a juicy , flavorful steak at home.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Filet Mignon Steaks, 7 oz each
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 Rosemary Sprig
- 3 cloves of Garlic, skin on but crushed slightly with the back of your knife (this releases the flavors)
- sprinkle of Sel de Camargue
Instructions
- 1
Heat the olive oil in a large, non-stick pan over medium-high heat.
- 2
Place the Filet Mignon, the garlic and a sprig of rosemary in the pan.
- 3
Sear for 2 minutes then add the butter.
- 4
Baste** the steaks for 2 minutes more then flip over and baste frequently for another 4 minutes.
- 5
Remove from the pan and serve immediately. Sprinkle with the sel de camargue as you serve.
- 6
Following this recipe should result in medium rare steaks. Steak thickness, stove temperature and pan type can all greatly vary the cooking times. Keep an eye on your steak, you want it to still be supple to the touch to avoid overcooking it.