NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef filet mignon

1 tsp Ghee

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Asparagus spears

0.5 cup Cremini mushrooms

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the filet mignon dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the filet in the hot skillet and sear undisturbed for 3 to 4 minutes to develop a deep golden crust.

• 4

  Flip the steak and immediately add the ghee, smashed garlic clove, rosemary, and thyme to the pan.

• 5

  Tilt the skillet slightly and use a spoon to continuously baste the top of the steak with the melting herb ghee for the final 2 to 3 minutes of cooking.

• 6

  Transfer the steak to a warm plate and let it rest for at least 5 minutes to allow the juices to redistribute.

• 7

  In the same skillet with the remaining herb-infused fat, add the sliced mushrooms and asparagus spears.

• 8

  Sauté the vegetables over medium heat for 4 to 5 minutes until the mushrooms are browned and the asparagus is crisp-tender.

• 9

  Serve the rested filet alongside the vegetables and drizzle any remaining pan juices over the meat.