Nickel Allergy Friendly Filet Mignon with Herb Pan Sauce

Total time40 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Filet Mignon with Herb Pan Sauce

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Ingredients

2 servings

For the steaks

2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt
½ tsp black pepper, freshly ground
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

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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