Shopping List:
1 filet mignon tenderloin steak
2 tbsp. canola, vegetable or regular olive oil (not extra virgin)
2 tbsp. salted butter
Kosher salt
Course black pepper
Garlic paste
1 tsp. dried thyme
1 cup water or beef stock or broth
Directions:
Pat steak dry with paper towels.
Season generously on all sides with Kosher or sea salt. Place in the fridge uncovered 1-2 hours then let sit at room temperature 1 hour.
After coming to room temperature, add the pepper all over the steak.
Select “sauté” on the Instant Pot and add the butter and oil. Wait for it to get hot.
Sear steak on all sides 1-2 minutes each basting it with the butter. Remove.
Select “cancel” on the Instant Pot then pour in the water or broth.
Season the steak with course black pepper.
Place the trivet into the pot and place steak on trivet.
Close lid, move the pressure switch on the lid to the seal position, select “pressure cook”, press the + – button to 4 minutes, press start.
When timer is at zero, allow the pot to naturally release for 5 minutes.
After 5 minutes natural release, move the pressure switch on the lid to the “vent” position then wait for the float valve to drop before removing the lid.
Baste with garlic butter and add a pat of butter.
Let steak rest for 5 minutes, slice against the grain and enjoy!
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