ROSEMARY GLAZED PAN ROASTED FILET MIGNON
By Chef Ivan Flowers
Serves 2
ON BIG BLEND RADIO: Recorded on a live Champagne Sunday Anniversary Party, Chef Ivan Flowers shares tips on cooking octopus, as well as how to make his recipe for pan seared filet mignon. Listen here in the YouTube player or download the podcast on PodBean, or SoundCloud.
2- 8 oz. Filets, cut 1 ½ inch thick
1 Tbsp. Canola oil
1 Sprig Fresh Rosemary
1 Tbsp. Unsalted Butter
Salt
Pepper
Pull out filets from fridge 30 minutes prior to cooking.
Preheat oven to 400 degrees. Heat oven-safe sauté pan over medium-high heat for 1 minute then add in the canola oil.
Generously salt and pepper both sides of the filets. Then place in hot pan, cooking for 1 ½ minutes each side.
Put pan into preheated oven and cook for 4 to 5 minutes. Internal temperature should read 115 degrees.
Remove pan from oven and place butter and rosemary in pan with steaks. Tilt pan so butter and rosemary are cooking together. Spoon the rosemary butter over steaks at least 5 times then remove steaks from pan to a rest on a plate for at least 6 minutes. Transfer steaks to serving plates and serve with favorite sides. Steaks will be a perfect medium-rare.
