Large filet mignon

Pan-Seared Filet Mignon with Hawaiian Sea Salt

The brittle texture and light crunch from the salt is a pleasant contrast to the juicy and tender meat. This is a fun way to cook a steak, and it’s a great example of depth of flavor. You don’t taste everything at once, it comes in waves. You smell the aromatic herbs first, then taste the caramelized garlic, followed by the rich, juicy meat and brown butter. All elevated with the crisp and clean flavor of the Hawaiian sea salt.

Yield: 1 - 8 oz steak
Collections: Beef

Featured Ingredients

Harvested from the pristine deep ocean waters off the island of Molokai, this beautiful Hawaiian red alaea sea salt has a brittle,... Size Options
$8.99 Glass jar, 1/2 cup (wt. 5.0 oz)
Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. Black Tellicherry peppercorns... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)

Pan-Seared Filet Mignon with Hawaiian Sea Salt Recipe

Preparation Instructions

Season steak with cracked pepper and let sit at room temperature 1 hour. Bring a cast iron skillet or heavy sauté pan to high heat, add cooking oil and begin searing steaks, flipping them every so often. Once steak has formed a nice crust, lower the heat to medium. Add butter, garlic, and fresh thyme. Using a spoon, tilt the pan and baste the steak constantly in the melted butter while the herbs and garlic fry and release their flavors. Continue basting steak to desired temperature. Remove from heat, and let rest for 5-10 minutes. Slice steaks on a bias and finish steak with Hawaiian sea salt.

Yield: 1 - 8 oz steak
Helpful Hints

Tilt the pan away from you while basting to avoid any potentially dangerous splatter.


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