- Serves: 2 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- 8 ounce Oliver’s Choice Filet Mignon
- 12 spears Organic Asparagus
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 4 cloves minced garlic
- 1 teaspoon lemon juice
Rub sea salt onto all the sides of the steak.
Heat a cast iron pan on a high flame on the stovetop, and then add one tablespoon of olive oil; you want the steak to start searing as soon as it hits the pan. Place the steak on the pan and allow it to cook for about 4 minutes per inch thick, per side, for medium, eight minutes for well done. When the steak is done cooking, transfer it to a plate, cover the plate with foil and let the steak rest 5 minutes.
While the steak is resting, add the last tablespoon of olive oil to the pan, and then add the asparagus on a lower flame. Add salt and let the asparagus cook for about 5 minutes, turning occasionally. Give them a squirt of the lemon juice and add the garlic halfway through.
Plate the filet mignon and top with the asparagus and garlic.