Seared Filet Mignon Steaks with Rosemary N' Garlic FLAVA' BUTTA

Filet Mignon with Rosemary N’ Garlic FLAVA’ BUTTA



1 med-large cast iron skillet or heavy skillet


1 - 2 Filet Mignon steaks

1 tsp kosher salt and freshly ground pepper

2 tbsp extra-virgin olive oil

5 tbsp Rosemary N' Garlic Flava Butta



• To get a really good sear on your steaks, be sure to pat them dry with a paper towel.

• Heat the oil in the skillet over medium-high heat, until it begins to shimmer.

• Season both of sides of the steak liberally with kosher salt (pepper is optional)

Add the steaks to skillet and sear one side.

• Place1-tbsp of butta on top of each steak to melt.

• After 7 minutes, turn the steaks over to sear the other side.

• Add 2 tbsp of the Rosemary N' Garlic Flava' Butta, to the skillet. 

• Using a large spoon, tip the skillet and baste the steaks with the butta.

• When done, remove the steaks from skillet and transfer to a cutting board to rest for 5-minutes.

• Place the remaining butta on top of the steaks.

• Slice and serve...delicious, juicy and tender!

Leave a comment