1- 8 ounce center cut filet mignons, 1-1/2 to 2 inches thick
1/2 cup sour cream
2 tbsp horse radish
1 tbsp mayonaise
2 tsp lemon juice
1 small garlic clove.
The key to pan searing steaks.
1. Dry the steaks
2. Season with salt and pepper. If you are
doing this early you must let the steak sit for
40 minutes so the juices are reabsorbed. This
is because salt pulls the juice to the surface
and we don't want this. To avoid this salt the
steak and the cook immediately.
Heat 1 tbsp of vegetable oil until smoking,
then add the steaks, make sure they are not
touching or they will steam instead of brown.
Flip the steaks after about 1 minute and then
cook until meat temperature is 120-125 degrees
Transfer steaks to a platter, tent with tin foil
and allow to rest 5 minutes. This will help pull
the juices back into the meat.
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