Instructions
- Bring Filet Mignon steaks to room temperature for at least 30 minutes. Pat dry and season generously with Fleur de sel and Black pepper.
- Clarify the butter by melting it slowly and skimming off the milk solids. Reserve the clear, golden butter.
- Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking.
- Add 2 tablespoons of clarified butter to the hot skillet. Sear Filet Mignon steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer for accuracy.
- Remove steaks from skillet and let rest for 10 minutes.
- Deglaze the skillet with Dry Sherry, scraping up any browned bits. Reduce sherry by half.
- Add remaining Clarified Butter Sauce ingredients (except truffle oil) to the skillet and simmer for 3-5 minutes, or until sauce has slightly thickened.
- Remove from heat and stir in truffle oil.
- Pour Clarified Butter Sauce over rested Filet Mignon steaks and serve immediately.
