Tender Pan-Seared Filet with Garlic-Herb Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Pan-Seared Filet with Garlic-Herb Butter

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Filet with Garlic-Herb Butter

Pan-seared filet mignon basted in a fragrant garlic-herb ghee, served with crisp-tender roasted asparagus for a decadent and savory finish.

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NUTRITION

547kcal
Protein
54.6g
Fat
33.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz filet mignon

1 tbsp ghee

2 whole garlic cloves

1 sprig fresh rosemary

1 sprig fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

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PREPARATION

  • 1

    Remove the filet mignon from the refrigerator 30 minutes before cooking to allow it to reach room temperature for even cooking.

  • 2

    Pat the steak completely dry with paper towels and season generously with sea salt and black pepper on all sides.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot and begins to smoke slightly.

  • 4

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms.

  • 5

    Reduce the heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted herb-infused ghee for the final 2 minutes of cooking.

  • 7

    Transfer the steak to a cutting board or plate and let it rest for at least 5-8 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, toss the asparagus into the same skillet and sauté in the remaining pan juices for 3-4 minutes until bright green and tender.

Tender Pan-Seared Filet with Garlic-Herb Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Pan-Seared Filet with Garlic-Herb Butter

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Filet with Garlic-Herb Butter

Pan-seared filet mignon basted in a fragrant garlic-herb ghee, served with crisp-tender roasted asparagus for a decadent and savory finish.

NUTRITION

547kcal
Protein
54.6g
Fat
33.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 oz filet mignon

1 tbsp ghee

2 whole garlic cloves

1 sprig fresh rosemary

1 sprig fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

  • 1

    Remove the filet mignon from the refrigerator 30 minutes before cooking to allow it to reach room temperature for even cooking.

  • 2

    Pat the steak completely dry with paper towels and season generously with sea salt and black pepper on all sides.

  • 3

    Heat a heavy cast-iron skillet over medium-high heat until it is very hot and begins to smoke slightly.

  • 4

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms.

  • 5

    Reduce the heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted herb-infused ghee for the final 2 minutes of cooking.

  • 7

    Transfer the steak to a cutting board or plate and let it rest for at least 5-8 minutes to allow the juices to redistribute.

  • 8

    While the steak rests, toss the asparagus into the same skillet and sauté in the remaining pan juices for 3-4 minutes until bright green and tender.