Instructions
- Pat the Prime Filet Mignon steaks dry and season generously with Garlic Powder, Smoked Paprika, Black Pepper, and Maldon Sea Salt Flakes.
- Heat Ghee in a cast-iron skillet over high heat until shimmering.
- Sear the steaks for 3-4 minutes per side for medium-rare, achieving a deep, even crust. Use a meat thermometer to ensure desired doneness.
- Remove steaks from skillet and let rest for 15 minutes, loosely tented with foil.
- In a separate saucepan, gently heat Clarified Butter from the Clarified Butter Sauce group over low heat.
- Add Garlic and Red Pepper Flakes to the clarified butter and cook for 1 minute until fragrant, being careful not to brown the garlic.
- Deglaze the steak skillet with Cognac, scraping up any browned bits from the bottom.
- Add the Cognac mixture to the saucepan with the clarified butter.
- Stir in Worcestershire Sauce, Lemon Juice, and Beef Stock.
- Bring the sauce to a simmer and cook for 8-10 minutes, or until reduced and emulsified.
- Stir in Fresh Thyme just before serving.
- Pour the sauce over the rested steaks and serve immediately.
