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Filet Mignon and Garlic Asparagus
Macros per serving:
• 778 Calories
• 53g of Fat
• 62g of Protein
• 4g of Carbs
Servings Prep Time
2servings 40minutes
Cook Time
20minutes
Servings Prep Time
2servings 40minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Marvel in your gorgeous cut of steak! Use your hands to sprinkle and rub sea salt onto all the sides of the steak. Allow the steak to sit in your salt bath for at least 40 minutes if possible (if you’re strapped for time, salt it immediately before it hits the pan).
  2. As the steak sits in the salt, it’s going to let out some juice. If you don’t blot the water away, you will waste heat from the pan on evaporating the water and the steak will not achieve the nice dark brown crispiness on the outside. Blot the steak well!
  3. Heat a pan on the stovetop with some olive oil until the pan and the oil are very, very hot. You want the steak to start searing as soon as it hits the pan.
  4. Place the steak on the pan and allow it to cook for about 4 minutes per inch, per side for a medium. Our steak was on the thicker side and we like it medium-rare so we kept it on for about 7 minutes on each side.
  5. When the steak is done cooking, transfer it to a plate, cover the plate with foil and let the steak rest 5 minutes. This will allow the juices to settle so that when you first cut into the steak they don’t go leaking everywhere.
  6. While the steak is resting, throw the asparagus onto your pan on a lower flame. Salt and let them cook for about 5 minutes, turning occasionally. Give them a squirt of the lemon juice and squeeze the garlic halfway through. To double the favlor, add butter toward the end!
  7. Take your rested steak and introduce it to your garlic asparagus. Don’t be afraid to add extra salt; it will greatly bring out the flavor of the steak.