For filet mignon that is supremely tender and stress-free, slow and steady wins the race. Skip the smoking-hot pan and the oven finish. Instead, flip often in a medium-hot skillet and baste with butter. The moderate temperature develops a browned crust without toughening the meat and makes hitting the ideal temperature for a rosy-pink center much easier. It's like a culinary version of the tortoise and the hare. The butter, studded with black pepper, adds a spicy richness to the lean and mild meat, though feel free to add smashed and peeled garlic and rosemary or thyme sprigs to the pan as well. Serve alongside a wedge salad, sautéed spinach and mashed potatoes.
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Author
Ali Slagle | 2023-06-28
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