Filet Mignon Butternut

Filet Mignon Butternut. Set aside until the steaks are cooked. Place in a seasoned cast iron skillet close together but not touching.

Pin on Tell McMullin (Fannie Byrd)

Sprinkle and rub with a generous amount of salt and pepper on both sides. In a large skillet over medium-high heat, heat oil. Chef James teaches how to split and pan fry filet mignon.

Add the oil to the pan.

Keep your other hand on the meat.

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Adding these ingredients after flipping prevents them from burning. Cut the "neck" in four steaks. Add the butter to the pan.

Judul: Filet Mignon Butternut
Rating: 100% based on 788 ratings. 5 user reviews.
Hector Bailey

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