Filet Mignon

Filet Mignon


  • 4 (6-oz.) beef tenderloin fillets each about 1/2 pound and cut about 1 1/2 inches thick
  • 1 teaspoon freshly grounded black pepper
  • 1/2 teaspoon kosher salt


  • Pre-heat oven to 450 F.
  • Coat the Filet Mignons with sea salt and ground black pepper.
  • Heat the butter and oil in a large saute pan over high heat.
  • When the pan begins to smoke, gently add the beef.
  • Sear for three minutes per side for rare.
  • Remove from heat and place in pre-heated oven for desired doneoness, ie, 5 minutes for medium rare.
  • Transfer to a warm platter and serve.


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