Preheat oven to 375 degrees F. Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved. Season both sides of the filet mignon generously with salt and pepper.
For proper cooking, it’s always better to go with a thicker cut, so aim for a 6-8 oz filet mignon which is at least an inch thick. 10 oz – extra large filet about 2 ¼ – 2 ½ inches thick
This whole pan seared filet mignon dinner serves two (with leftovers!) and is 10 net carbs per serving. Kim is a self taught cook with over 30 years experience in the kitchen.
What Is Filet Mignon? Filet mignon is a small, tender cut from the beef tenderloin, which is a lean meat that runs along the sides of the cow’s spine [ * ]. Cooked correctly, beef filet mignon tastes like the most tender steak you’ve ever had.