Seared Filet Mignon

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1 Servings
Uncategorized


6 sl Filet Mignon,, each about
Salt and per
1/3 c (6 tablespoons) ter
1 1/2 tb ve 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 Yield: 6 servings Posted to MC-Recipe Digest V1 #329 Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318 From: "Ed Bauman" and lt;BIRCHCREEK and at;msn.com and gt; Date: Thu, 5 Dec 96 19:55:29 UT


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Butter seared sirloin

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2 Servings
Sirloin American
Sirloin American

1 2 4oz sirns
2 tbs sea t
2 tbs cracked ck pepper
1 tbs lic powder
3 tbs ter
2 tablespoons ve oil

Pat steaks dry and set on clean plate. Mix all seasonings together and distribute evenly and press into all sides of steaks. Put steaks aside for 10 minutes to take the chill off. Put butter and olive oil into saute pan over med-med high heat. When pan is hot, add steaks and leave alone! If you mess with your steaks they will not develop a crust and your steaks will not sear. For a one inch steak, turn after 5 minutes and cook the other side for an additional 4 minutes for a medium rare steak. Place steaks on plate and let rest for 10 minutes. Pour any extra juices from pan on top and enjoy!


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