Seared Filet Mignon
- 6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
- Salt and pepper
- 1/3 cup (6 tablespoons) butter
- 1 1/2 tablespoons olive oil
Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
Recipe courtesy of Donata Maggipinto