NUTRITION

SERVINGS

INGREDIENTS

6 oz Filet mignon

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Grass-fed butter

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

10 spears Asparagus

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat avocado oil in a cast-iron skillet over medium-high heat until it is shimmering and just beginning to smoke.

• 3

  Place the steak in the skillet and sear for 3 to 4 minutes without moving it to develop a deep golden-brown crust.

• 4

  Flip the steak and immediately add the grass-fed butter, smashed garlic cloves, rosemary, and thyme to the pan.

• 5

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the foaming herb butter for another 3 minutes.

• 6

  Transfer the steak to a plate or cutting board to rest for 5 minutes, leaving the remaining fat and herbs in the pan.

• 7

  Add the asparagus spears to the same skillet and sauté in the residual herb butter for 3 minutes until bright green and tender.

• 8

  Finish the asparagus with a squeeze of lemon juice and serve immediately alongside the rested filet mignon.