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.
filet, salt, butter, olive oil
Taken from www.foodnetwork.com/recipes/seared-filet-mignon-recipe.html (may not work)