seared filet mignon

How To Make seared filet mignon

• 1

  Arrange fillets on dry plate. Pierce both sides of the filets with a fork. Drizzle both sides two to three times with soy sauce and sprinkle with garlic salt. Chill for 5 to 10 minutes; turn filets. Heat desired amount of butter in skillet over high heat until butter begins to foam and add the filets. Sear on both sides to seal in juices. Continue to cook til desired degree of doneness, adding additional butter if needed and turning frequently. It is very important to keep the filets moist with the soy sauce and butter because of the high heat. Serve at once with red wine. Serves 2
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