Cook’s Nation

Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture.

• 4 filets mignons
• 2 tbsp. butter
• 1 1/2 tsp. minced garlic
• 1/4 c. dry white wine (Vermouth) (or broth for a non alcoholic substitute)
• Salt and pepper (see instructions)

1. Trim fat from edges of each filet.
2. Liberally add pepper (cracked black) and Lawry’s season salt.
3. In large skillet heat butter and whisk in garlic. Cook for 1 minute.
4. Add filets mignons and quickly sear each side.
5. Continue to cook over medium heat 4 minutes on each side (medium to rare).
6. Remove filets mignons to serving platter.
7. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.