Steakhouse Steaks

Total Time:
1 hr 25 min
40 min
45 min

2 servings

  • 2 (10-ounce) filet mignon
  • 2 tablespoons vegetable oil
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, at room temperature, optional
  • Roquefort Chive Sauce, recipe follows
  • Roquefort chive sauce:
  • 1 1/2 cups heavy cream
  • 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives

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. Serve hot with Roquefort Chive Sauce on the side.

Roquefort chive sauce:

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Yield: 4 servings

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 293
You can't go wrong following Ina Garten's recipes. She doesn't know how to make a bad dish. I do a lot of cooking and experimenting, but when I'm looking for a solid, no fail take on something I google the recipe name and ina. BTW, if you have a whole tenderloin to cook, her high heat method is outstanding and never fails. item not reviewed by moderator and published
I agree with all the other comments about the salt. Only thing I figure is it must be a typo! It should be 1 teaspoon of salt and no more, maybe even less. I sure wish I hadn't ruined 60 bucks worth of meat. Live and learn right! item not reviewed by moderator and published
I have to say,over all it was good meal. My problem was the salt, WOW!!! I would definitely cut the salt down to a quarter or half the recipe calls for. The Fleur De Sel is a very strong salt that goes a very long way and adding the Blue cheese sauce as well, your off the charts for salt. We followed the recipe to a T. We ended up scraping the steak and the cream sauce off to enjoy the filet with several glasses of water. item not reviewed by moderator and published
Just delicious. I had 2 approx. 6 oz filets, cut the salt in about half & used about the full TB of pepper for the crust. Also I cut the cheese sauce in half and used gorgonzola instead of Roquefort. I had a good creamy gorgonzola so I didn't have a problem with this being overly salty. Oh - and use the butter! It will make these melt in your mouth delicious. item not reviewed by moderator and published
I love Ina's shows and have all of her books. However, for our tastes she uses way too much salt. I always use at least 1/2 of the amount called for in her recipes. You can always add more if you think it is necessary. Salt should add to the flavor NOT be the flavor! Cook to your own tastes! On the news this am, too much salt (sodium) is considered the leading cause of heart attacks. item not reviewed by moderator and published
My steaks came out great I followed the recipe but did not have money for no Filet Mignon so I used Rib Eye and my family loved and most of all husband kept raving how good it was. Giving a 4 star only because filet mignon is not necessary unless you can do it. :) item not reviewed by moderator and published
Delicious - but TOO SALTY. I followed the recipe exactly - no sauce - and the steaks had a great flavor - but were very very salty. I will make this again - and probably cut the salt in half - or maybe by 2/3. Served with fresh steamed broccoli and mushrooms. Used a thermometer - would like for recipe to say approx. time in oven - but otherwise. Great recipe and will make again. item not reviewed by moderator and published
Delicious --followed the exact recipe but did not make the chive sauce. I cooked my steaks for six minutes in oven and they were perfect (med. rare) and juicy! My kids ate every bite and hubby loved too! Once I removed the steaks from cast iron skillet I sautéed mushrooms, with fresh tarragon and a teaspoon of butter-this was a yummy topping for the filets. Will definitely make again- item not reviewed by moderator and published
I've tried it and I used Kosher salt and it was just as good, I so enjoyed it and so did my husband the Chive sauce is so wonderful.. Keep it up Ina item not reviewed by moderator and published
ohhhh my goodness, the salt and pepper are WAAAAAAAY too much! Seriously, covering the whole thing in this mixture ruined the dish. Maybe if you just cover the top in the rub and not the sides and bottom it would be good? I used regular kosher salt and not fleur de sel... maybe that was the problem? bleh :( item not reviewed by moderator and published
On the show Ina said it would be about 10 minutes in the oven. item not reviewed by moderator and published
With a creamy cheese sauce you would need decent saltiness to combat the richness of the sauce. I suggest lowering the salt if you aren't going to used the sauce. item not reviewed by moderator and published
Yes, way too salty. Covering the sides & not the top & bottom is what I'll try next time. Also, I think the fleur de del (Saunier de Camargue) I have is saltier than kosher salt. I think of it more as a finishing salt. I'll try kosher next time & cut back by 1/3 - 1/2. item not reviewed by moderator and published

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Steakhouse Steaks

Recipe courtesy of Ina Garten