Keto Filet Mignon with Rosemary Herb Butter
How to Make It
Step 1
Remove the filet mignon from their packaging and tap them with a paper towel—season filets with ½ tsp sea salt on all sides. Preheat a medium-sized nonstick skillet over medium-high heat until hot.
Step 2
Add in the avocado oil and swirl the pan to coat. Add the filets to the pan. Turn down the heat slightly. Do not disturb until a good sear develops; this will take at least 2-3 minutes.
Step 3
Flip the filets and allow them to cook on the other side for slightly less time until the filets are your desired doneness. They should yield to gentle pressure for medium-rare. Remember, the meat will continue to cook off the heat as well. Remove the steaks to a cutting board or plate and rest as the compound butter is being made.
Step 4
To make the compound butter, start with room temperature butter. Add ½ tsp sea salt, ¼ tsp black pepper, grated garlic, chopped parsley, and chopped rosemary (remove the leaves from the stems on both the parsley and rosemary). Mix well using a small rubber spatula. Dollop the butter onto the warm steaks and serve immediately.
Ingredients
- Beef Tenderloin Separable Lean And Fat Trimmed To 1/4″ Prime Raw Filet Mignon Medallions – 14 oz
- Salt, sea salt – 0.5 teaspoon
- Avocado oil – 1.5 tablespoon
- Butter – 1 stick
- Salt, sea salt – 0.5 teaspoon
- Garlic – 1 clove
- Black pepper – 0.25 teaspoon
- Rosemary, fresh – 1 tablespoon
- Parsley – 1 tablespoon