-Prime or Premium Choice Filet Mignon (1 steak serves 1 person)

–Olive Oil

–Isigny Beurre de Baratte Butter with Sea Salt Crystals

–Borsari Seasoning

-Mushrooms

-Minced Garlic

–Beef Broth

-Heavy Cream

-Salt & Pepper to taste

For the Filet Mignon:

1. Remove your filets from the refrigerator 30-45 minutes prior to cooking
2. Pat steaks dry, and drizzle with a light coat of olive oil. Season with @borsari_foods original blend
3. Preheat a skillet and add 2-3 pads of good quality butter to the skillet. We used beurre de baratte butter with sea salt crystals
4. Sear your filets on both sides for 2-3 minutes, which should result in a beautiful brown crust. During the sear, baste the butter from the pan over your filets
5. Remove the seared filets from the skillet and transfer to a wire rack. Place the filets in a 400° oven to finish cooking.
6. Cook to your desired doneness. Continuously monitor your internal temperatures using a meat thermometer (125° for rare, 135° for medium rare, 145° for medium). We recommend pulling your filets out of the oven 5° before the desired temperature. They will continue to cook with residual heat while they rest.
7. When the filets reach your desired temperature, remove from the oven and rest uncovered for 15 minutes.

For the Mushroom Cream Sauce:

1. Slice or chop 8oz of mushrooms and add to the same skillet you seared the filets in. Add a tablespoon of minced garlic.
2. Sauté the mushrooms until they become soft
3. Add 1/2 a cup of beef broth and 3/4 a cup of heavy cream.
4. Reduce to a simmer until the sauce thickens. Add black pepper to taste.
5. Serve over your filet mignon.