Serves: 2
INGREDIENTS
- 2 filet mignon steaks, 2" thick each
- Fairway Mediterranean Sea Salt and Tellicherry Pepper
- 4 tablespoons of clarified butter (recipe below)
- 1 whole head of garlic, cloves separated and smashed, skin left on
- flat leaf parsley, coarsely chopped for garnish
- 8 sprigs fresh thyme
DIRECTIONS
- Season the filets with salt and pepper.
- Heat the clarified butter in a cast-iron pan or another heavy-bottomed pan over medium heat.
- When the butter is hot, add the 2 filets and sear them on each side until golden brown, about 3 to 5 minutes per side. This will result in a medium-rare temperature - the meat should feel just slightly resilient when pressed.
- Halfway through the cooking, add the garlic and thyme to the pan.
- Transfer the filets to warmed dinner plates.
- Top with the pan-roasted garlic and thyme. Pour the butter from the pan over the filets. Sprinkle with parsley and season with additional salt, if desired.
Clarified Butter
INGREDIENTS
- 8 tablespoons (I stick) yields 6 tablespoons of clarified butter
DIRECTIONS
- In a saucepan, melt the butter slowly.
- Let it sit for a bit to separate.
- Skim off the foam that rises to the top
- Gently pour the butter off of the milk solids that have settled to the bottom.
