Heat 1 Tbs olive oil in a cast iron pan over medium high heat. Season the steaks liberally with salt and pepper, then add to the pan. Cook 3-4 minutes on each side for med-rare, or 5-6 minutes on each ...

With an herby, melty, crunchy panko and blue cheese crust, these perfectly-cooked filet mignons are the epitome of sophisticated deliciousness.

In a small bowl, combine maple syrup, black pepper, garlic, shallot, sage, thyme and red pepper flakes. Stir to combine and pour over the beef filets. Allow the filets to soak in this liquid for a ...

2 (5- to 6-ounce) filet mignons (about 1 1/2 inches thick; see note)> Coarse salt> Cracked black pepper> 2 teaspoons olive oil> Red Wine Sauce, optional (see recipe)> Season filets generously on both ...

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower ...