Flavor Layered Filet Mignon

Steak is no only diverse, but has no limit as to its potential preparations. Your imagination is literally the limit as to what you can do with different cuts of steak such as the Filet Mignon.

In this instance, I decided to incorporate pan searing with a rich cream sauce, packed with flavor!

This dish is quite simple to prepare and will reward you with a fantastic taste. Better yet, try serving this dish to some guests. You are sure to receive requests to prepare this dish a second time and beyond!

Some may ask the question, “Do I have to use a cast iron skillet?” In this case, the answer is yes, however, if you feel comfortable enough using a regular skillet, please feel free to do so, but keep in mind, the cook time will increase.

Please find ingredients and cooking instructions below.

INGREDIENTS
1 thick cut Filet Mignon
TomTom's all purpose rub (or the rub / seasoning of your choice)
Melted butter

CREAM SAUCE
1 pad of butter (roughly ½ a stick)
1 TBS Worcestershire Sauce
2 TBS Heavy Cream
1 TBS cilantro
Freshly ground black pepper (to taste)

PREPARATION
Turn oven to 400 degree and place cast iron skillet into oven while oven is heating up. Do not begin this process without a 400 degree cast iron skillet.

While cast iron skillet is heating, add butter, allowing to melt before adding Worcestershire, cilantro, heavy cream, and pepper. Mix to incorporate and set aside.

Once oven has reached 400 degree, remove cast iron skillet and place on cook top over highest heat source. Place filet (start cooking filet from room temp). Cook one minute per side on cook top before returning skillet to 400 degree oven. Cook four minutes per side (for medium rare) in oven.

Once meat has been removed from oven, allow to sit under foil for 5 minutes. Once resting period has elapsed, place filet into cream sauce, generously spooning sauce onto meat.

Enjoy!

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