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August 19, 2016

Grass-Fed Filet Mignon – Stove Top

Tenderloin steaks, 1 1/4″ to 1 1/2″ thick
Salt & Pepper
1 Tablespoon vegetable oil
1 Tablespoon unsalted butter

Pat steaks dry and season both sides with salt and pepper.

Heat 1 Tablespoon vegetable oil and 1 Tablespoon unsalted butter in large skillet over medium-high heat.

When butter foams, add the steaks and cook without moving until well browned, 3 to 3 1/2 minutes.

Use tongs and flip them to brown the other side, 3 to 3 1/2 minutes for medium rare.

(For medium, reduce the heat to low and cook for 1 to 4 minutes more.)

Filed Under: Beef, Recipes Tagged With: dry heat, Paleo

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