Filet Mignon with French Herbs

Posted on June 29, 2020 by Anne Milneck | 0 comments

Nothing beats a perfectly-cooked filet on steak night. And sometimes, simplicity is the best approach. While the ingredient list for this recipe is short, the outcome is nothing short of big, classic flavor. Our Savory Steak & Chop and Shallot Extra Virgin Olive Oil are a match made in steakhouse heaven. Pour a tall glass of cabernet, and dig in!

Ingredients:
2-8 oz Filets
Savory Steak & Chop
Shallot Extra Virgin Olive Oil

Directions:
Season steaks on both sides liberally with Savory Steak & Chop. Allow to sit at room temperature for 30 minutes. Preheat oven to 400°F. Heat a cast iron skillet over medium high heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom. Sear the steaks for 3-5 minutes or until deep golden brown. Turn and sear the second side for just 2 minutes. Move the cast iron to the oven for 6-8 minutes or until the registers 135°F for medium. Remove the steaks from the oven and allow to rest for 10 minutes on a plate. If you rest the steaks in the cast iron, they will continue to cook, as the cast iron retains quite a bit of heat. Serve with a lettuce wedge and potatoes for a classic steakhouse date night!


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