There’s something undeniably indulgent about a perfectly cooked steak, especially when it’s a seared filet mignon. Even better when it’s cooked in butter.
Ingredients
Serves 3
- 570g beef tenderloin, cut into three 1-inch-thick steaks
- Fine sea salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Nutritional Value
762 Calories (per serving)
63,1g F | 0g C | 45.4g P
Directions
- Season the meat generously with salt and pepper.
- Warm the butter and oil in a large frying pan until bubbling and shimmering.
- Sear the steaks over medium-high heat, cooking for 2 minutes then flipping the steaks over and continue to cook for:
– 3 minutes for rare (48°C / 120°F)
– 6 minutes for medium-rare (54°C / 130°F)
– 7 minutes for medium (60°C / 140°F). - Set the meat aside to rest for 5 minutes before slicing and serving.
- It can be kept in a refrigerator for up to 5 days.
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