Pan-seared filet mignon with shallot butter

Here’s a great steak recipe for date night: Pan-seared filet mignon for two. Juicy, flavorful and topped with a succulent shallot butter, it’ll have you and your mate drooling from the moment the steaks begin sizzling in the cast-iron skillet til you take your very last bites.

The cast-iron skillet is the key to success for these outrageously great steaks. The hot skillet perfectly sears the outside of the steaks, while locking in flavor and making the center of the steaks tender and juicy.

It is essential that you start with steaks that have been patted dry and seasoned generously. Letting the steaks rest at room temperature for at least 40 minutes and up to two hours will ensure that your steaks cook evenly throughout.

The simply prepared shallot butter lends an exquisite finish. Be careful that you don’t burn the butter; you may need to lift the skillet off of the burner and let the butter melt more slowly before adding the shallots. The tender shallots will cook quickly and infuse the melted butter with a mild onion flavor.

Why avocado oil?

To get the perfect sear on a steak, you must use a fat with a high smoke point. Fats with lower smoke points — such as butter and olive, canola and vegetable oils — break down as the heat increases and can sear your food with a bitter, burnt flavor. The significantly higher smoke point of avocado oil gives your filet mignon a deliciously seasoned crust that gives way to a tender, juicy center.

Filet mignon: A cut above

Filet mignon is a cut of beef taken from the tenderloin. Lean yet succulent, it has a melt-in-your-mouth texture when cooked properly to rare or medium-rare doneness. Sear over high heat to seal in flavors and juices.