PAN-SEARED FILET MIGNON (BEEF TENDERLOIN STEAKS)

SERVES 4

This is so good, quick and easy. You could use other cuts of beef steaks, preferably those that are very tender and relatively lean. If it is thinner or thicker, adjust the cooking time accordingly. I usually purchase a whole beef tenderloin on sale and cut it into roasts and steaks.

INGREDIENTS

4 beef tenderloin steaks, about 1-1/2 inches thick and about 6 ounces each

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons butter

2 large cloves garlic, thinly sliced

1 tablespoon chopped fresh parsley (optional garnish)

Pat any excess moisture off of the steaks with a paper towel. Season with salt and pepper on both sides. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 minutes per side for rare, depending on thickness. (If you prefer your steaks more done, lower the heat after the initial searing to prevent them from burning.) Add the garlic slices, making certain they are on the bottom of the pan, and cook one more minute or until golden. Place on individual serving dishes. Add the parsley to the pan. Drizzle some of the pan juices and the garlic over each steak. Serve immediately.

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