Instructions
- Pat the Filet Mignon steaks dry and season generously with Garlic Powder, Smoked Paprika, Black Pepper, and Kosher Salt.
- Heat Avocado Oil in a cast-iron skillet over medium-high heat until smoking slightly.
- Sear the steaks for 4-5 minutes per side for medium-rare, creating a deep brown crust. Use a meat thermometer to ensure desired doneness.
- Remove steaks from skillet and let rest for 10 minutes, tented with foil.
- In the same skillet, melt Butter from the Butter Sauce group over medium heat.
- Add Garlic and Red Pepper Flakes to the melted butter and cook for 1 minute until fragrant.
- Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom.
- Stir in Worcestershire Sauce, Lemon Juice, and Beef Broth.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until reduced and slightly thickened.
- Pour the sauce over the rested steaks and serve immediately.
