1 Small beef mignon fillets (tenderloin medallions), 1 per serving
1 Fat or butter for sauteing (quantity not specified in original)
1 Sauce Figaro (prepared separately, quantity to coat)
1 Cock's-comb shaped croutons (prepared separately, 1-2 per fillet)
Instructions
1. Pat the beef mignon fillets dry with a clean cloth or paper towel. This step (called drying or wiping) promotes a proper sear rather than steaming.
2. Heat a cast-iron skillet or heavy saute pan over high heat until the fat shimmers and just begins to smoke. Add a small amount of fat or butter sufficient to coat the pan bottom.
3. Saute the fillets in the hot pan, 2-3 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or 3-4 minutes per side for medium (140-145°F / 60-63°C). Doneness cues: deep brown crust on the seared surface, visible juices beginning to bead on the top surface, and firm-yet-yielding resistance when pressed with a finger. Use an instant-read thermometer for certainty.
4. Remove the fillets from the pan and allow them to rest 3-5 minutes before plating, so internal juices redistribute.
5. Arrange the fillets in a circle on a serving platter. Place one cock's-comb shaped crouton between each fillet.
6. Pour the prepared Sauce Figaro into the centre of the circle of fillets.
7. Serve immediately as a luncheon dish, accompanied by Brussels sprouts or string beans (green beans).
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