The Finest Filet You Will Ever Have!

If you’ve always been frightened of making expensive steaks at home, do we have news for you! It turns out there’s really no reason to be intimidated by the king of all steaks, (and fancy meals) the filet mignon. We’ve found the perfect way to impress your date (and yourself) and made the mistakes so that you don’t have to. Follow these simple steps and you too can choose to never spend more than $20 to enjoy the best steak ever - in the comfort of your own home!

Serves: 2 Prep time: 30 min Cook time: 15 min

Tips for the Cook: In order to have an incredible steak experience at home, you have to be willing to buy prime meat. Go to the store and boldly ask the butcher for the prime filet mignon. It is the best and it will not disappoint! Averaging around $33/lb in our local stores, this means that an 8oz steak cost around $15 dollars. This is incredibly reasonable considering the prices restaurants charge. So pony up the cash, and cook the steak that evening - don’t make it wait around in your fridge or freezer longer than necessary.

Lastly, we recommend using a Chantal Copper Fusion Fry Pan for best results. The Copper alloy at the heart of this pan provides outstanding conductivity to heat the pan evenly and quickly, getting the perfect crust on your steak every time.

Ingredients:

•2 prime filet mignon steaks•Grapeseed oil •Butter at least 4 tablespoons (2 per steak)•Bunch of fresh rosemary•Kosher salt• Freshly ground black pepper (about ½

tablespoon per steak, or to taste)

Tools:

•Chantal Copper Fusion Fry Pan•Instant Read Meat Thermometer•Tongs•Spoon for butter basting

Process:

1. Take your steaks out of the fridge 30 minutes before cooking them. Keep covered and let them come to room temperature.

2. Make sure you have all of your ingredients close by - things will move rather quickly once you put the meat in the pan.

3. Add a little oil to the pan and bring it to medium heat - Copper Fusion should never be used on high heat!

4. Brush steaks with grapeseed oil on all sides. This oil is best because of its high smoke point.

5. Sprinkle each steak with a generous

amount of kosher salt and fresh cracked pepper on all sides.

6. Once the pan is up to temperature, place the steaks in the pan and set a timer for 3 minutes. Don’t touch it again until the timer goes off! If you try to lift the steaks and they are still sticking to the pan, leave for another 30 seconds to a minute and try again.

7. Flip the steaks and cook on other side for 3 minutes - again do not touch!

8. Once both top and bottom have been seared, spend 3 minutes browning on the edges, be sure to use tongs.

9. Once fully browned, check the internal temperature by sticking the instant read thermometer into the side of the steak - be sure to avoid the pan to get an accurate reading. This way you’ll know how much longer you have to go to finish your steaks. Generally, we had another 6 minutes of cooking in the pan, or a couple minutes in a preheated oven to get it to a medium rare. You’re welcome to finish your steak with either method. Copper Fusion works great for both. Medium rare = 130° F Medium = 140° F Well done = 155° F

10. If finishing in the pan - you are in luck! Butter is in your future. Reduce the heat to a low - medium instead of high - medium.

11. Put 2 tablespoons of butter into the pan, stirring constantly to avoid burning. Add 1 - 2 sprigs of rosemary.

12. Use a spoon and keep moving the butter. Set timer for another 3 minutes. Tip the pan so that the butter collects and spoon the butter over the steaks constantly until the timer rings. The rosemary will be in the butter by now and everything will smell amazing.

13. Check the temperature again. Once you reach your ideal temperature, take the steak off of the heat.

14. There are debates on whether letting meat sit is really necessary. So do what makes you happy! - let sit for 5 minutes or enjoy immediately, just don’t burn your mouth!

Photos by Amy Scott of A.E. Scott Designs - www.theaescott.com