This is very basic instruction on how to cook a filet mignon. The meat is the star with spices and sides enhancing the dish. The cooking time here is for a medium rare medallion.
·Medallions of Filet Mignon, about 1½” thick
Teeny Tiny Spice® blend of your choice
Allow your filet medallions to come to room temperature.
Pat the medallions dry.
Heat a heavy pan over medium high heat.
Add a touch of butter to the pan.
When the butter has melted, place the filet in the buttery pan.
Sprinkle the top side of the filet with a pinch of salt and whatever spice you like.
After about 2-3 minutes, gently try lifting the medallion from the pan with a set of tongs. If it seems that the meat will release relatively easily from the pan, lift it up and turn it over to cook the raw side. If the meat seems to be sticking to the pan, let it cook for another minute and try again. The cooked side of the meat should have a nice browned surface.
Sprinkle the cooked side of the meat with a pinch of salt and your spice of choice.
Allow the second side to cook for 2-3 minutes.
Remove from the pan, rest the meat for 5 minutes and serve.