Note from Dr. Paul: There are certain dishes that are very expensive in restaurants, but when made at home can be a reasonable ‘treat’ – the price for two servings is less than one serving in a restaurant. Two come to mind: Rack of Lamb ($15 from Costco serves two), and Filet Mignon ($22 will serve two).
It’s no secret that I love fat, and one of my beefs with filet mignon is that, although it’s sooooo tender, it lacks flavor due to the absence of fat. On this recipe I borrowed from the French who know how to finish a filet – they top it with a flavorful sauce (usually made with butter).
1 (6-8 oz.) grass-fed filet mignon per person (if the filets are large they can be sliced in half sideways before cooking)
3 medium to large cloves garlic per two people
3 Tablespoons organic butter (don’t blame me, it’s the French’s fault)
2 Tablespoons balsamic vinegar or red wine
1 Tablespoon cooking sherry (optional)
Fresh cracked black pepper
- Liberally season organic beef filets with sea salt and fresh cracked black pepper.
- Melt 2 Tablespoons organic butter in a medium to large fry pan (depending on how many filets you’re cooking) over medium heat (do not use non-stick cookware),
- Add steaks, cooking 2-4 minutes per side DEPENDING ON HOW THICK your steaks are; be careful not to overcook.
- Remove steaks from pan and set aside near stove to stay warm,
- Add garlic, balsamic vinegar or wine and sherry and 1 Tablespoon butter into the same pan the steaks were just cooking in. Stir and scrape everything in pan together. Don’t be alarmed when the garlic browns – that crispy garlic is what makes this dish super yummy.
- Add juice from pan that steaks have been sitting on to sauce.
- Spoon sauce over steaks.