Perfect Filet Mignon

Fun Fact: Filet mignon is cut from the tenderloin, the most tender cut of beef — and also one of the most expensive due to its limited quantity on the cow.

Ingredients

2 filet mignon steaks (6 oz each)

Kosher salt and freshly ground black pepper

2 tablespoons avocado oil or other high smoke-point oil

2 tablespoons unsalted butter

2 garlic cloves, smashed

Fresh rosemary or thyme sprigs

Directions

1. Bring steaks to room temperature for 30 minutes. Pat dry and season generously with salt and pepper.
2. Preheat oven to 400°F. Heat oil in an oven-safe skillet over medium-high heat until shimmering.
3. Sear filet for 2–3 minutes per side, until golden brown. Add butter, garlic, and herbs, and spoon melted butter over steaks.
4. Transfer skillet to oven and cook 5–7 minutes for medium-rare (internal temp of 130°F).
5. Rest for 5 minutes before slicing or serving whole.

Pan-Seared Halibut with Ghee

Fun Fact: Halibut is known as the “steak of the sea” thanks to its thick fillets and mild flavor, making it ideal for high-heat searing.

Ingredients

2 halibut fillets (6 oz each)

Salt and pepper

1 tablespoon olive oil

2 tablespoons ghee (clarified butter)

Lemon wedges (for serving)

Fresh parsley (optional garnish)

Directions

1. Season halibut fillets with salt and pepper. Heat oil in a nonstick or cast iron skillet over medium-high heat.
2. Sear halibut for 3–4 minutes until a golden crust forms. Flip and add ghee to the pan.
3. Spoon melted ghee over the fish repeatedly (basting) for another 2–3 minutes, or until fish flakes easily.
4. Serve hot with lemon and parsley.

Perfect Seared Scallops

Fun Fact: Scallops develop their golden crust due to the Maillard reaction — just like a good steak — which gives them a sweet, caramelized edge.

Ingredients

8 large sea scallops

Salt and pepper

1 tablespoon neutral oil (e.g. grapeseed or avocado)

1 tablespoon unsalted butter

Fresh lemon juice (for finishing)

Directions

1. Pat scallops very dry with paper towels. Season lightly with salt and pepper.
2. Heat oil in a heavy skillet over medium-high heat until shimmering.
3. Place scallops in the pan without crowding. Sear for 2 minutes undisturbed.
4. Flip and add butter. Baste with the melted butter for 1–2 more minutes.
5. Remove from heat and finish with a squeeze of lemon juice. Serve immediately.