Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare (
Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps Sear in a cast-iron skillet over high heat
Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter. white wine vinegar reduction