Pan-Seared Filet Mignon with Rosemary Butter Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 2 filet mignon steaks (about 200g each), trimmed and at room temperature
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped green onions
• 1/4 cup unsalted butter, softened
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

• Pat the filet mignon steaks dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped green onions. Mix well.
• Rub the olive oil all over the steaks, then rub the herb mixture onto the steaks, ensuring they are evenly coated. Season the steaks generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the steaks rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned steaks and sear for about 3-4 minutes per side, or until the steaks are browned and reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
• Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.

• In a small bowl, combine the softened unsalted butter with the chopped rosemary, lemon juice, and a pinch of salt and black pepper. Mix well to combine. You can also add a small amount of the Tea&Grill BBQ green tea seasoning for an extra layer of flavor.

• Slice the rested steaks against the grain into thin slices. Arrange the slices on a serving platter.
• Top the sliced steaks with spoonfuls of the rosemary butter. Garnish with chopped fresh parsley.
• Serve immediately, enjoying the tender, flavorful filet mignon with the aromatic rosemary butter.