This is one of the most elegant cuts of beef you will ever eat. It is naturally lean, yet tender enough that you can cut it with a fork. Filet Mignon is wonderful with salt and pepper but also does well with a tahini sauce. She cooked for us Filet Mignon with sweet potato fries, a Greek Salad with Tahini sauce, and Pita bread. Only at the restaurant, I ate such perfect Filet Mignon but her Filet surpasses them all. It was delicious and amazing!
Anna’s Filet Mignon recipe for 1 serving (we had 3 servings)
6 oz Filet Mignon
Coarse sea salt and ground pepper to taste
1 tbsp olive oil
2 tbsp unsalted butter
2 sprigs of fresh rosemary or spice
1 clove garlic
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 450F
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 minutes. Add the Filet Mignon to your pan. Cook, until the 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.