Mold Detox Friendly Filet Mignon with Herb Pan Sauce
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Learn more →Ingredients
2 servings
For the steaks
- 2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
For the pan sauce
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter, cold
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the filets completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Heat the olive oil in a 10–12-inch oven-safe skillet over high heat until the oil just begins to smoke. Add the filets and sear undisturbed for 2–3 minutes, until a deep brown crust forms on the underside and the steaks release easily from the pan.
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