The Steakhouse Experience at Home
Filet mignon is the crown jewel of steaks — buttery tender, lean, and elegant. With Kalmes Famous 2-in-1 Meat Tenderizer & Seasoning, you get restaurant-grade flavor with a five-generation family recipe behind every shake. No marinating required. Just season, sear, and savor.
Ingredients
- 2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
- 2 tsp Kalmes Famous 2-in-1 Meat Tenderizer & Seasoning (or to taste)
- 1 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2–3 sprigs fresh thyme or rosemary
Instructions
- Season generously. Pat steaks dry with paper towels. Sprinkle Kalmes 2-in-1 Seasoning evenly on all sides — top, bottom, and edges. Let rest at room temperature for 30–45 minutes. The tenderizer goes to work immediately, so no overnight marinating needed.
- Preheat your pan. Heat a cast iron skillet over high heat until smoking hot. Add oil and swirl to coat.
- Sear. Place steaks in the pan and sear undisturbed for 2–3 minutes per side until a deep brown crust forms.
- Baste with butter. Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steaks continuously for 1–2 minutes.
- Check doneness. Use a meat thermometer: 125°F for rare, 130–135°F for medium-rare (recommended), 140°F for medium.
- Rest. Transfer steaks to a cutting board and tent loosely with foil. Rest for 5 minutes before serving.
Chef's Tips
- Kalmes 2-in-1 does double duty — it tenderizes the meat AND seasons it, so you don't need additional salt.
- For an oven finish, sear 2 minutes per side then transfer to a 400°F oven for 4–6 minutes to your desired doneness.
- Pair with roasted garlic mashed potatoes, asparagus, or a classic wedge salad.
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