searing

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

salt,

black pepper,

grapeseed oil,

unsalted butter

rosemary

garlic

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How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

This recipe pan-sears radishes and sautés their tops, then stirs in a savory, buttery miso glaze for an easy and unexpected side dish.

Pan-Seared Radishes with Miso Butter

unsalted butter (1/4 stick),

red miso paste,

togarashi powder

radishes

vegetable oil

Kosher salt

water

rice vinegar

This Garlic and Herb Crusted Lamb Chops recipe features tender lamb rib chops marinated in a flavorful mixture of garlic, olive oil, fresh parsley, Tabasco sauce, and aromatic herbs. The chops are seared to perfection in a hot pan, then rested and served with a rich garlic butter pan sauce made from stock and butter. Perfect for an elegant yet straightforward dinner, these lamb chops offer a delicious balance of savory and spicy notes with a fresh herb finish.

Garlic and Herb Crusted Lamb Chops Recipe

lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs

garlic cloves, pressed

parsley,

Tabasco original red pepper sauce

tsp fine sea salt

tsp black pepper

thyme

chicken stock or beef stock

Tbsp unsalted butter, softened

Prepare the Lamb Chops

Pat the lamb chops thoroughly dry with paper towels, making sure to remove any bone fragments. Slice between the ribs to separate the chops into 3/4&#8243; to 1&#8243; thick even portions.

Make the Marinade

In a measuring cup, stir together the pressed garlic, 3 Tbsp olive oil, parsley, Tabasco sauce, salt, black pepper, and dried thyme to create the marinade.

Marinate the Lamb

Place the lamb chops in a non-reactive casserole dish, pour the marinade over them, and thoroughly rub it into all sides of the chops, focusing on the meaty areas. Cover the dish and refrigerate for at least 1 hour or up to overnight for stronger flavor infusion.

Bring to Room Temperature

Remove the lamb chops from the refrigerator about 30 minutes before cooking to allow them to come to room temperature, which helps with even cooking.

Sear the Lamb Chops

Heat a large heavy pan over high heat and add 1 Tbsp of olive oil. Once the oil is hot and shimmering, add the chops in a single layer (you may need to cook in two batches to avoid crowding). Sear each side for 2 to 4 minutes depending on the thickness and your desired doneness (remember the temperature will rise about 5 degrees as the meat rests).

Rest the Lamb

Transfer the seared chops onto a serving plate and tent loosely with foil. Let them rest for 5 minutes while you prepare the pan sauce.

Make the Pan Sauce

Carefully spoon out excess oil from the pan, leaving about 1 to 2 Tbsp along with the tasty browned bits. Add the chicken or beef stock and simmer for 2 minutes to reduce slightly. Turn off the heat, then swirl in the softened butter one tablespoon at a time until the sauce is smooth and glossy.

Serve

Spoon the garlic butter sauce over the lamb chops and garnish with additional fresh parsley if desired. Serve immediately for optimal flavor and juiciness.

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