Filet Mignon

Considered one of the most prime steaks cut from the loin of the animal. Cut in 2" thick steaks, these are perfect for grilling or pan searing to an internal temperature of 140 for rare and 155 for medium rare.  Two steaks approximately .4lbs each

TIED FILET MIGNON

Season the filet with coarse salt and pepper
Using twine, tie herbs around the outside of each filet
Heat olive oil with a small skillet over medium high heat and cook until desired temperature
Remove string and serve