Wagyu filet mignon
Served with garlic mashed potatoes, roasted asparagus and topped with a red wine sauce.
Wagyu filet mignon
Ingredients:
8oz wagyu filets. If you are in San Diego I recommend picking them up from The Butchery.
Grapeseed oil
Celtic Salt
Pepper
Directions for filet:
Pat the filet dry with paper towels and let sit at room temperature for 30 minutes before cooking.
Preheat the oven to 415
Rub steaks with grapeseed oil and season all sides of the filet mignon with salt and freshly cracked pepper.
Heat an oven-safe stainless steel or cast-iron skillet over high heat for 5 minutes.
Add the filet mignon to the pan. Cook without moving for 2-3 minutes. Use tongs to flip the steak over and cook for another 2-3 minutes.
Using oven mitts, transfer the pan to the oven; about 4-5 minutes for a rare steak, 5-7 minutes for medium-rare, 6-7 minutes for medium, and 8-9 minutes for medium-well. Depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8oz portion.
Transfer the steak to a cutting board and let rest for at least 5 minutes before slicing.
Enjoy!