Beef Filet Mignon and Garlic Asparagus

Filet-Mignon-and-Garlic-Asparagus

Prep Time : 40 Minutes

Cook Time : 20 Minutes

Serves : 2

Ingredients :

Directions :

Use your hands to sprinkle and rub sea salt onto all the sides of the Filet Mignon.
Allow the steak to sit in your salt bath for at least 40 minutes if possible (if you’re strapped for time, salt it immediately before it hits the pan)
As the filet mignon sits in the salt, it’s going to let out some juice. If you don’t blot the water away, you will waste heat from the pan on evaporating the water and the steak will not achieve the nice dark brown crispiness on the outside.
Make sure blot the steak well!
Heat a pan on the stove-top with some olive oil until the pan and the oil are very, very hot.
You want the filet mignon steak to start searing as soon as it hits the pan.
Place the filet mignon on the pan and allow it to cook for about 4 minutes per inch, per side for a medium.
When the steak is done cooking, transfer it to a plate, cover the plate with foil and let the steak rest 5 minutes.
This will allow the juices to settle so that when you first cut into the Filet Mignon they don’t go leaking everywhere.
While the steak is resting, throw the asparagus onto your pan on a lower flame.
Salt and let them cook for about 5 minutes, turning occasionally.
Give them a squirt of the lemon juice and squeeze the garlic halfway through.
To double the flavor, add butter toward the end!
Take your rested filet mignon steak and introduce it to your garlic asparagus.
Don’t be afraid to add extra salt; it will greatly bring out the flavor of the steak.

In House Butchers supply the freshest and best selection of meat in Malta.