NUTRITION

SERVINGS

INGREDIENTS

6 ounce filet mignon

0.25 tbsp ghee

2 clove garlic

1 sprig fresh rosemary

1 cup asparagus

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

  Remove the filet mignon from the refrigerator 30 minutes before cooking to reach room temperature.

• 2

  Season all sides of the steak generously with the sea salt and black pepper.

• 3

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

• 4

  Place the steak in the pan and sear for 3 to 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, and the rosemary sprig to the pan.

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic ghee for about 2 minutes.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes to lock in the juices.

• 8

  While the steak rests, quickly sauté the asparagus in the remaining pan drippings until bright green and tender.