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White plate with green beans, blistered tomatoes and sliced filet mignon cooked medium-rare.
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Pan-Seared Filet Mignon With Blistered Cherry Tomatoes

Fork-tender, juicy filet mignon with blistered cherry tomatoes is the perfect summer dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Keyword: Filet Mignon Dinner
Servings: 4 servings
Author: Marcella DiLonardo, Modest Marce

Ingredients

  • 4 6 oz. Omaha Steaks Triple-Trimmed® Filet Mignons thawed
  • Salt and pepper, to taste
  • 2 tablespoons avocado oil
  • 3 tablespoons olive oil
  • 3 cloves of garlic, thinly sliced
  • 2 medium shallots, thinly sliced
  • 2 cups cherry tomatoes
  • 8 to 10 fresh basil leaves
  • Flaky salt, for serving
  • Chili crisp oil, for serving

Instructions

  • Season steaks generously with salt and pepper. Add avocado oil to a skillet over medium heat. Pan-sear steaks on each side until browned and internal temperature reaches desired doneness. Remove from heat and set aside.
  • Add olive oil, garlic, and shallots to the same skillet and cook until fragrant, about 2 minutes.
  • Add tomatoes, basil, salt, and pepper. Cook until tomatoes begin to burst, about 5 to 8 minutes.
  • Add the steaks back to the skillet and season with flaky salt. 5. When ready to serve, slice and garnish with chili crisp oil.