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Filet Mignon Dinner


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

-Olive Oil

Isigny Ste Mère

Borsari Seasoning


-Minced Garlic

Beef Broth

-Heavy Cream

-Salt & Pepper to taste

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Prep time
10 minutes

For the Filet Mignon:

1. Remove your prime 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 sea salt
3. Preheat a skillet and add 2-3 pads of good quality butter to the skillet. We used beurre disigny butter with sea salt Chrystals
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)
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 summer until the sauce thickens. Add black pepper to taste.
5. Serve over your beautiful filets

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