Archive for January 12th, 2011




Steakhouse Steaks

Ingredients

  • 2 (10-ounce) filet mignon
  • 2 tablespoons vegetable oil
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns

Directions

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Add a comment January 12, 2011

Filet Mignon

Last night, I cooked filet mignon for the first time.  I found a recipe in the new Barefoot Contessa Cookbook and was pleasantly surprised at how easy it was to make.  The key seems to be searing the beef on very high heat first, then placing into the oven to finish cooking.  The recipe calls for fleur de sel, but I used kosher salt and it still tasted wonderful.  I also roasted some fingerling potatoes and it turned out to be a great winter meal.

Add a comment January 12, 2011

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