The Perfect Filet Mignon

Makes 2 steaks

Ingredients:
2 (7- to 8-ounce) Paradise Locker Meats Filets of Tenderloin
4 Tablespoons butter
6 garlic cloves, cut in quarters lengthwise
3 rosemary sprigs
salt and pepper

Remove steaks from the bag, rinse, and pat dry with paper towel. Allow meat to come to
room temperature, about 30 minutes.
Over medium-high heat, melt the butter in a cast-iron skillet. Add rosemary sprigs and
garlic to the hot skillet and sauté until aromatic. Season filets with salt and pepper and
sear on both sides to create a light-brown crust, about 3-5 minutes. As the steaks are
searing, baste steak with aromatic butter.
Remove the Filet Mignons to a plate, tent with foil and allow to rest for 5-10 minutes before serving with a drizzle of butter and garlic from the pan.

Here are the internal temperature recommendations for different levels of doneness and we definitely recommend having a meat thermometer at home:
• Rare: 125°F (red with red juices)
• Medium Rare: 130°F (deep pink with reddish juices)
• Medium: 140°F (light pink with clearer juices)
• Medium well: 150°F (slightly pink center with clear juices)
• Well done: 160°F (fully cooked through, no longer pink at all)