How to Perfectly Cook a Pepper-Crusted Filet Mignon Steak?

Q: What is the best way to ensure the filet mignon is juicy and tender?
A: Sear the steak on both sides to create a crust, then finish cooking with butter for added flavor and tenderness.

Q: How long should the steak rest after cooking?
A: Allow the steak to rest for a few minutes after cooking to ensure the juices redistribute evenly.

Pepper-Crusted Filet Mignon Steak with Asparagus and Cherry Tomatoes

Notes

Ingredients:

1 Filet Mignon Steak
7 Asparagus Spears
7 Cherry Tomatoes
Ground Black Pepper, to taste
Garlic Salt, to taste
20g Organic Extra Virgin Olive Oil
15g Butter

Instructions:

Dry the filet mignon steak with kitchen towels and rub both sides with olive oil and ground black pepper. Let it marinate for about 20 minutes.
Preheat a frying pan, preferably a German WMF pan, and add the olive oil. Sear the steak on both sides.
Once the steak has grill marks and is medium-rare, add butter to the pan for extra flavor.
Add asparagus and cherry tomatoes to the pan, cooking them alongside the steak.
Flip the steak, season with garlic salt and more black pepper, and continue to cook until desired doneness. Then, remove from heat.
Plate the steak with asparagus and cherry tomatoes. The steak should be tender and juicy, with a beautiful sear on both sides.
For added flavor, sprinkle with ground black pepper and serve with A1 Steak Sauce, vegetables, and beer. Slice the steak for easier eating.

Nutrition: