Filet Mignon With Asparagus & Hollandaise Sauce
Ingredients
The steak and asparagus
-
2
pieces
6 oz boneless beef filet steaks
-
¼
tsp
black pepper
-
¼
tsp
sea salt
-
3
tbsp
butter, divided
-
1
tbsp
olive oil
-
1
tsp
garlic & herb butter
-
1
lb
asparagus spears
-
¼
tsp
garlic powder
-
1
tsp
minced garlic
The hollandaise sauce
-
2
large
eggs
-
¼
cup
hot melted butter
-
1
tbsp
lemon juice
-
¼
tsp
red cayenne pepper
-
dash
black pepper
-
dash
sea salt
Instructions
- Prepare the hollandaise sauce by whisking egg yolks, lemon juice, red cayenne pepper, sea salt, and black pepper in a bowl over a pot of simmering water, then slowly add melted butter while whisking until blended.
- Allow the filet steaks to come to room temperature and season with sea salt and black pepper.
- Heat a cast-iron skillet and add butter and olive oil, then cook the steaks for 5 minutes on one side and 4 minutes on the other.
- Top each steak with garlic and herb butter and transfer the skillet to the oven for an additional 5 minutes.
- Prepare the asparagus by trimming the ends and seasoning with garlic powder, then sauté in a separate pan with butter and minced garlic for 10 minutes.
- Serve the cooked asparagus topped with hollandaise sauce alongside the filet mignon.
Nutrition Facts (estimated)
Servings
2
Calories
786
Total fat
48.5g
Total carbohydrates
20g
Total protein
45g
Sodium
800mg
Cholesterol
400mg
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