Filet MignonWrite a Review Read Reviews
- Yields: 4 Servings
- 4 (8 oz.) filet mignon
- dash of Worcestershire sauce
- 1 tsp olive oil
- Although the filet mignon “cut” is known for being one of the leanest, you still want to pick out filets that have good, consistent marbling throughout.
- Season with salt and pepper, a dash of Worcestershire sauce, and olive oil on both sides of filet. Keeping the seasonings simple allows the beef to stand out. When buying a great cut like filet mignon, we like to let it stand on its own.
- With steaks less than 1½
For safe meat preparation, reference the USDA website.