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cooking for 2 Filet Mignons Recipe


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     cooking for 2 Filet Mignons

Category   Entrees - Maindishes
Sub Category   None

5 tsp vegetable oil
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 for medium-rare
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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