NUTRITION

SERVINGS

INGREDIENTS

6 oz filet mignon

0.25 tbsp avocado oil

0.5 tbsp ghee

2 cloves garlic

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 steak 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 to ensure a proper sear and season all sides generously with sea salt and black pepper.

• 3

  Heat a cast-iron skillet over medium-high heat and add the avocado oil, tilting the pan to coat the surface until it begins to shimmer.

• 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 foaming herb-infused ghee for 2 minutes.

• 7

  Remove the steak from the pan and transfer it to a cutting board to rest for at least 5-8 minutes to lock in the juices.

• 8

  While the steak rests, toss the asparagus spears into the same skillet and sauté for 3-5 minutes until bright green and tender.

• 9

  Serve the rested steak sliced against the grain alongside the sautéed asparagus, drizzling any remaining pan juices over the top.