Steakhouse Steaks

Total Time:
1 hr 25 min
Prep:
40 min
Cook:
45 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 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
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. 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

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4.5 296
<span>I will definitely make this again, but I will be watching the salt level carefully. The pepper level was perfect. I used Trader Joe's sea salt and the peppercorns that each come in their own grinder. I'm thinking the salt was either ground too fine or not as soft a flavor as Ina's chosen brand. The steak cooked beautifully. The sauce was delicious, also keeps and reheats well. I'm going to serve this to guests for certain. Thank you, Ina. </span> item not reviewed by moderator and published
Awesome - another great method to cooking steak.  I listened to the other comments in the reviews and cut down on the salt.    You can always add more.... hard to take it away especially when using an expensive cut of meat.  They turned out perfect.... Will make these again, and again and again item not reviewed by moderator and published
Ignore the comments about "too much salt!"  Those might be the folks who like "plain" meat.  Season your steaks well, let them dry-brine for at least 10 minutes until they sweat, beautiful crust after searing that pairs wonderfully with the Roquefort.  Love it. item not reviewed by moderator and published
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 &amp; 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
This is my families favorite steak recipe. I use less salt when I make it. item not reviewed by moderator and published
OMGosh, I made this tonight, I thought my family and sister in law were going to beg for more:) I made a few variations. I got 7 ounce filets but they were little less than 2inches thick, so I just adapted the time searing and in the oven. I definitely used the thermometer and they were a perfect medium rare. Also, my butcher has a signature seasoning that I used, it does have a good amount of salt and pepper in it, it is DELISH... My sauce flopped so I made a béarnaise sauce that was perfect. Will definitely be making my steaks this way from now on. My husband tried to get these from me and put on the grill, I had to convince him not to do it. He was glad once he tried them this way. YUMMY item not reviewed by moderator and published
We were disappointed. Too much salt and pepper and we used all of the exact ingredients. You should lightly season your steaks, and watch the cooking time, it could be too long. item not reviewed by moderator and published
I was looking for the best steak recipe because my husband loves it. I admit I love a good steak but quality of meat here is the priority number one. item not reviewed by moderator and published
This is the best. I have been using this for at least to years. It is not on Ina&amp;#39;s list please put it on item not reviewed by moderator and published
Definitely decrease the salt! BLEH! I will try it again though, bc I think with less salt this recipe would be a winner. item not reviewed by moderator and published
I have been doing Ina's way and it is awesome. But then I bought a caphalon searing grill pan @ BB&amp;B &amp; now I only do stove top, no oven. I really like Gorgonzola so the last 2-3 minutes I crumble cheese on the steaks then plate &amp; tent. The cheese melts &amp; coats the steak. I also drizzle a balsamic vinegar reduction on them. OMG! Never will do steaks on outdoor grill again. I also do a spinach salad &amp; baked potato wedges seasoned with olive oil &amp; Montreal steak seasiningd item not reviewed by moderator and published
my filets were way too salty. I made the cheese sauce with gorgonzola because I don't like blue cheese but I couldn't even taste the sauce for the salt. I'll try again with less salt. item not reviewed by moderator and published
Excellent and easy recipe. The best I've had using filet mignon. You can use the recipe for the meat and substitute other sauces, as well. It's very versatile. item not reviewed by moderator and published
The most fantastic steak I've ever eaten. Follow recipe exactly and that steak will melt in your mouth. item not reviewed by moderator and published
Absolutely delicious!! I've never been able to make a good steak of any kind until discovering this method, now I absolutely crave them which is a bad thing for my pocketbook!! The seasoning can be adjusted to taste and you still get a nice crust, the MUST I think is to have the cast iron skillet, there's just something about the properties of cast iron that make it ideal for frying or searing. We even used this method with pork chops but because they aren't as thick as a filet mignon we jacked the heat up on the stove so it would creat a crust quicker so we could finish it off in the oven without it getting dry, soooo good! I didn't try the sauce and maybe should have but I detest Bleu Cheese. Ina is so great, she has inspired my cooking all over again and has taught me to be brave and try things besides the every day and familiar meals. She's so positive and her voice so calming in her episodes, just love her!! Thanks Ina!! item not reviewed by moderator and published
To die for!!!! Everyone I make these steaks for LOVES THEM!!! Be sure to use the french sea salt (Fleur de sel it makes all the difference. If you are having trouble finding this salt, your local William Sonoma will probably have it. That's where I found mine. Enjoy!!! item not reviewed by moderator and published
My dad wanted and bought (with advice filets from a butcher shop for his 82nd birthday dinner which I was hosting. I had never made filets and even tho he wanted them cooked on the grill, I said that the grill wouldn't work (charcoal and uncontrollable, I said I would try Ina's method. My mom had an old iron skillet and I followed this recipe. Beware the smoke, as we had to open the doors and windows, but boy did they turn out great. He loved them, as did I, and I would recommend this method for the filets. Just open the windows before hand. He said it was the best birthday dinner he's had. Hope I can do it for many more! item not reviewed by moderator and published
I made this for Valentine's Day for my husband. It was so delicious! I used fine sea salt and freshly cracked pepper. I was tempted to use other seasoning, but I resisted. I didn't use a cast iron skillet; used a regular one as it was all I had. But still finished it in the oven as directed in a baking pan. Despite all of that, we savored each bite. Thanks Ina!! item not reviewed by moderator and published
Perfect! Best steak I have EVER had!!! Ina, you never fail me! I heated my pan in the oven for 20 minutes at 400 degrees, then put my pan on medium high for 5 minutes before turning up to high to sear the filets, I used 7 oz, 3 1/2 " thick filets and tied them. I seared the filets per the directions. With the oven at 400 degrees my filets were at 125 degrees within 8 minutes. I removed them from the oven, flipped them and then covered the filets. I let them rest in the pan until they reached 130 degrees. At that time I removed them from the pan and covered them on a plate. These were a perfect medium rare plus, just the way we like them. As for the blue cheese sauce, outstanding and so easy! There is only one problem, I don't think my husband will ever grill a steak again. item not reviewed by moderator and published
Great cooking technique! I used sesame oil since that withstands high heat. FYI use temperature (NOT time to determined "doneness." Go to: Wikipedia for for this information: Google wikipedia, Temperature, meat Lastly I diluted Blue Cheese dressing (a refrigerated type in jar - not bottle with a little milk for steak sauce. Pretty good substitute .....As always INA ROCKS! item not reviewed by moderator and published
Another winner Ina! Easy and so wonderfully flavorful! The sauce is to die for! Keep up the great recipes...and I'm happy to test them for you anytime : item not reviewed by moderator and published
Best steaks I have ever eaten, be careful with the time &amp; salt, our steaks were not as large as in the recipe so of course it took less salt &amp; time to cook them. item not reviewed by moderator and published
As a big fan of Ina, her website is my "go to" when trying a new recipe. It was my husband's birthday and he requested a filet mignon for his birthday dinner. This recipe wasn't difficult. However, it was very salty. So much, I rinsed the salt off the remaining filets. I liked the crust it formed but way too salty. What can i replace half the salt called for in this recipe? Granulated garlic? The cheese sauce was great. By the way, i ate the rinsed off filet for lunch and it was still very salty. item not reviewed by moderator and published
Excellent!! I always go to Costco for my filets, they are freshly cut and cheap. item not reviewed by moderator and published
I have always wanted a good recipe to cook steaks inside when grilling is forbidden in our cold Illinois winters. This definately fills the bill! These were fantastic with the crust we like and cooked to perfection when finished off in the oven. I will even use this recipe when it is too hot in the summer to grill outside. We are not always crazy about roquefort cheese but this is great. Another use for my grandmother's iron skillet! Thanks Ina! item not reviewed by moderator and published
Terrific!! I could not find fleur de sel, so I substituted kosher salt (same measurement, and I thought the seasoning was perfect. My husband is not the salt fan that I am so I simply omitted the salt completely from his steak. Tender and delicious with a nice bite from the peppercorns. I am making them again tonight. item not reviewed by moderator and published
It deserves a 10-Amazing- we bought our filet at costco- and I have to say this recipe is better than any we have tasted at Ruths Chris Steakhouse-I only have one complaint- I had to split a 10 oz filet with my husband and 5oz just got me started..next time I will know better- next time=tomorrow-I can't wait to make it again.. Oh I had to use regular sea salt as didn't have any Fleur de Sel, but plan on picking up some today--THANK YOU INA!! item not reviewed by moderator and published
No grill? No worries!! Follow this recipe as written and you'll end up with a steak that's just as good as the ones that come off the grill. Once again, Ina created a perfect recipe that's easy to follow and works! Yeah!! item not reviewed by moderator and published
This was the best steak recipe ever!! So moist and the Roquefort sauce was a real Showstopper!!! Thanks Ina!! item not reviewed by moderator and published
Loved it!! I was looking for a good steak recipe for my husband/daughters, and went straight to Ina (knew she would not disappoint. Cooked the steak and sauce as per the recipe, and it came out perfect. The only thing that confused me was the time listed to prepare this (1 hour and 10 minutes this recipe took me about 40 minutes. Thanks Ina-will make this again soon. item not reviewed by moderator and published
This was GREAT. It gives you complete control over the meat and knocks your guests out. I put a few lobster tails into the oven for about 10 minutes along with the meat and people were wild with pleasure. Thank you, Ina! item not reviewed by moderator and published
Thanks Ina!!! Love this recipe for steaks... So moist!!! item not reviewed by moderator and published
Ina nailed it again.This lady is always over the top.Thanks black hills item not reviewed by moderator and published
I made this steak for my fiance's birthday and he was blown away, said it was the best steak he has ever had! The steak was cooked perfectly, and we will definitely make again. Don't skip the sauce! It is delicious, and goes perfectly with the steak. item not reviewed by moderator and published
Great recipe. My husband usually grills our ribeyes, but I made this and he was amazed. We didn't make the sauce, and it was still relish! item not reviewed by moderator and published
wonderful i use this all the time item not reviewed by moderator and published
OH MY GOSH! BEST steak I have EVER had. I will never make steak another way. Yes, your kitchen gets smokey. Just open some windows and turn the vent on. Trust me, a little smoke is WORTH it for this! Fleur de Sel is a MUST. I think that has a lot to do with why it is so amazing. I didn't make the sauce, my hubby is not a blue cheese fan. I just made a mayo/horseradish sauce which was perfect with it too. I also made Ina cornmeal fried onion rings and they were also perfection! Thank you Ina! Another "hit"! item not reviewed by moderator and published
Deliciousness! The steaks were perfectly cooked and the Roquefort Chive sauce was light and was such a complement to the steak. Yum yum!!! Sent a text message with photo to a friend. Now have a dinner party planned! RE: Fleur de sel...didn't really notice much of a difference, except the fineness seemed to make it melt on the meat. It was truly an amazing meal. My husband is still raving about it! item not reviewed by moderator and published
At the time I made this I did not have fleur de sal so I did cut-back on the salt as was recommended. Since this was my first time making the recipe I did not splurge on butcher filets, but rather used the grocery store pre-wrapped variety. They were amazing, I now found the fleur de sel and next time I will splurge on butcher steaks. As always Ina this wowed my dinner guests. item not reviewed by moderator and published
I followed the instructions exactly, with the exception of the cheese sauce.. a couple of tips - many reviews indicated that they got their house very smoky during the searing stage. i let my cast iron dutch oven heat up for about 20 minutes on low to medium. I did the searing on medium and never turned it to high. i got no smoke whatsoever during this stage. - i used a 2 inch filet - many reviews have indicated the dish was too salty, and my guess is that they were not using Fleur de Sel. my recommendation would be to find a way to get the Fleur de Sel. you can buy it on-line. - i put the steak in the oven for 15 minutes. it was about 120 - 125. once it sits for 10 minutes, it gets up to 145, which is good for medium rare. - i didn't make the cheese sauce because i like steaks straight up, and it was still amazing. this is a restaurant quality steak for less than 1/2 the price. nicely seared on the outside, juicy on the inside. the best part is that it's ridiculously easy to make. item not reviewed by moderator and published
Great steakhouse steak! This is the best home cooked steak (recipe that I have ever tasted! My wife made this for my birthday and it was fantastic! item not reviewed by moderator and published
This was my first time ever cooking steaks, and they turned out perfect. To avoid the smoke problem, I coated the bottom of my cast iron dutch oven with about two tablespoons of vegetable oil, then heated it on the stove before searing the steaks. If you have a probe thermometer, this recipe is completely foolproof. It tastes just like a high-quality steakhouse steak, but at a fraction of the price. item not reviewed by moderator and published
Cooking this filled the whole apartment with smoke, but the steak turned out great. I used white Stilton in the sauce instead of Roquefort, and it was just delicious. item not reviewed by moderator and published
Extremely salty and the smoke was so thick we had to step outside and put the exhaust fan on in the garage - BUT the steaks were amazingly juicy and flavorful - I would definitely try this recipe again but reduce the salt by at least half. item not reviewed by moderator and published
These steaks turned out wonderful, but it was just a bit too salty for my taste, but only a little, (but it certainly didn't ruin it. It was easy to make and shop for. I highly recommend making this! item not reviewed by moderator and published
Easy to find the ingredients and easy to prepare the dish. The steaks came out fantastically good. I highly recommend it! item not reviewed by moderator and published
Best steaks I have ever had. I love salt and kept the recommended amount but reduce the Fluer De Sel if you're having guests and aren't sure. item not reviewed by moderator and published
Cut the amount of salt in half as suggested by several other reviews and they came out perfect. item not reviewed by moderator and published
While the steak is resting add a slice of Pate de foie so that it is melting as you take it to the table, now that is SUPERB. item not reviewed by moderator and published
OMG Ina you really never disappoint!! That was my 1st time to cook steaks in the oven rather than over a grill and WOW! I did half the amount of salt as per the other reviews, especially since I was using sea salt as opposed to fleur de sel. Seared the steaks 2 min per side &amp; stuck it in the oven for 15 min and left it out for about 7 min to rest. They came out tender and juicy with a lovely crisp exterior. The roquefort sauce complimented the meat just perfectly. I also halved the portions &amp; it was better proportioned to my 2 steaks. This one is a definite keeper! item not reviewed by moderator and published
I thought the salt was too much, and I know Ina really likes a lot of salt; therefore, I didn't follow my instincts and I'm sorry I didn't. Also, I cooked the darn things for 10 minutes and they were a tad under 2 inches thick. Mine turned out medium well. Disappointment! However, I loved the preparation of the steaks, and I will definitely make them again with a few adjustments! item not reviewed by moderator and published
Made this for dinner tonight and it was wonderful. So tender and moist. Will be making it again and again. item not reviewed by moderator and published
New favorite! Thank you Ina! item not reviewed by moderator and published
This is a foolproof recipe if followed to a T. It's true that your house will be engulfed by smoke for about 10 minutes while you are searing the meat and there is no way around it, just make sure your windows and doors are open for good ventilation. I disagree with some of the posts below about the salt being too much, just make sure your cuts of meat are exactly 2 inches - it is a lot of meat and you need all the seasoning. But if you use anything else but fleur de sel, you may need to use less salt because fleur de sel is less salty than regular table salt. I didn't use a therometer and kept the steaks in the oven for about 15 minutes and they were perfect medium to medium rare. item not reviewed by moderator and published
Go easy on the salt ....foolproof otherwise... item not reviewed by moderator and published
Toooooo much salt for sure (and I used fleur de sel). Otherwise very tender and juicy item not reviewed by moderator and published
This recipe was amazing! I've been out to nice steakhouse dinners (Gibsons, Mortons..) and this recipe could contend even against those. Each bite I took, I couldn't even believe that I cooked it. All the sides were perfect with the meal-you must try the onion rings! Try this recipe, you will not regret it! item not reviewed by moderator and published
I love the idea of making a steakhouse steak in your own kitchen! It turned out great. I did think it was a tiny bit salty but I thought that was how they were supposed to taste. Next time, per the comments, I will try using less. I also had to go hunting for Roquefort cheese and finally found them at the cheese counter at my wegmans. I really enjoy this steak and think its a great way to prepare your filet mignon if your going to spend the money to buy such an expensive cut of meat. The steak is so tender and so juicy and so rich it just melts in your mouth. item not reviewed by moderator and published
I was so excited to make these 2 recipes after hearing from a friend how amazing both tasted! Prior to making the recipes, however, I was sure to read the reviews because they tend to have suggestions which are always helpful. I used 2 tenderloins vs. 4 filets and I also used an All-Clad Stainless Steel fry pan rather than the suggested pan which I did not have. I decreased the amount of salt and pepper as other reviewers had suggested, too. Both recipes turned out so well! The meat was incredible and tender! I have never made such amazing steaks! I did not have the heavy smoke that others have mentioned-maybe it was the pan? Amazing recipes which I will be sure to repeat! Thanks Ina for 2 more super recipes! item not reviewed by moderator and published
What a great recipe. I have always struggled with making a perfect steak, Not anymore. Thanks Ina. item not reviewed by moderator and published
No one in my city carries fleur de sel. I'll have to drive to Indianapolis to find it. I followed the recipe that Ina gives but my filet wasn't 2" thick. I rolled the oiled steak in sea salt and cracked pepper and seared it all around. It was tender and tasty EXCEPT that it was soooooo salty. Next time I'll drastically cut back the amount of salt I use. And watch the temp too. My instant read thermometer read 150 and I thought I'd ruined the steak but I covered it and let it set and in a few minutes it was medium. A hot pink center, just the way I like it. I'll do it again but will adjust the salt. item not reviewed by moderator and published
Loved the sauce OMG. Great on chicken or as a dipping sauce for garlic toast. item not reviewed by moderator and published
One of the best steaks ever and not enough words to describe how wonderful the sauce is-thanks Ina! item not reviewed by moderator and published
To RachaelRenee - The only way a Roquefort can be so named, is that it is made and aged in the caves of Roquefort France. While it is a wonderful tasting blue cheese...any type of blue will work. I usually make this with a maytag blue since it is much less costly and tastes just as wonderful item not reviewed by moderator and published
I can't find the French Roquefort cheese at any grocery stores in my area. Is there another cheese that would be a substitute?? PLEASE HELP ME AS SOON AS POSSIBLE!! item not reviewed by moderator and published
My husband's favorite...and he a is a connoisseur of filet Mignon...we now pick up a filet from the local grocery and turn our dinner into a restaurant quality dinner with creamed spinach and baked potato! Money saver in this economy and high value meal, thank you Ina! item not reviewed by moderator and published
DELICIOUS. This sauce is amazing on this steak. Thank you, Ina! item not reviewed by moderator and published
I actually made for Christmas dinner this last year as we were something out of the ordinary and a little simpler. This was a hit! The steaks were juicy. The flavor was incredible and it was so simple. Definitely worth making! item not reviewed by moderator and published
Most amazing steak I've ever had. The quality of steak is really important. If you're going to splurge on filet, go ahead and get the steaks from a good butcher. I also thought using a cast iron skillet really helped. Watch out! It gets VERRRRY smokey. item not reviewed by moderator and published
LOVE LOVE this recipe but have one small problem I need help with. My house turned into a big smoke pit from cooking on stove top.....any suggestions on how to cut back smoke???? Please help would love to make again but I don't think my house can take it!! item not reviewed by moderator and published
This was AMAZING. But I highly recommend pairing it with the rocquefort sauce with it! It is absolutely delicious. The filet will melt in your mouth!! :) item not reviewed by moderator and published
not a beef eater, but this was delish and tasty!!!!! item not reviewed by moderator and published
I love the recipe!! My dad has officially been demoted from the steak chef in the house! The only thing that I found that worked better then the recipe was putting the oil in the pan instead of rubbing the steak in it. With the oil on the steaks, they pick up WAY too much seasonings and it becomes overpowering. item not reviewed by moderator and published
very good and definitely agree with other posts on the temps - I took it out at 110 and let it rest and they were good but nearing medium stage (as opposed to medium rare) item not reviewed by moderator and published
Very tasty. You have to be careful on the temperature though. I used a meat thermometer probe. I had set it for 125, the setting for medium rare meat. At about 112 degrees, my partner took a sniff and said, “the steaks are done.” I took cut into them and they looked way too rare. He said that they would set up so I took them out of the oven, covered them with some foil, and kept the probe in. Temp kept rising. After about 15 minutes, the temp on the probe said 135. They were perfect. Mine was the smallest and the most done. So, take steaks out of the oven way earlier than you think and let them sit. Oh, and listen to your wise partner: item not reviewed by moderator and published
Good Recipe! item not reviewed by moderator and published
Saw the episode. Looked SO good, and actually was relatively simple to prepare. Sauce was exceptional. Steaks? Completely ruined. "Prime" aged fillet mignon @ $25.00 a #. Problem was, so much salt first tastes required a Tums. One can't even scrape it off after the sear. Not questioning the "fleur de sel". It's a terrific salt. I question quantity. I recommend changing "1 tablespoon fleur de sel, and 1 tablespoon coarsely cracked black" with "lightly season all sides with kosher salt and freshly crushed peppercorn". Extremely disappointed! item not reviewed by moderator and published
Saw this episode last week and made this for my son's birthday dinner tonight. It was delicious. I used about 3 oz roquefort cheese instead of 2 because we like strong cheese. I also used steak dry rub instead of fleur de sel (i don't know what this is. I also made baked potatoes with sour cream and chives so as not to waste the left over chives. Will definitely make again. item not reviewed by moderator and published
As usual, delicious! (As is everything that Ina prepares). This particular recipe is sinfully good. Who is the jerk that she is testing this for? I want the role. Please, Ina, I can do it all.... shop, ask questions on cue, look bewildered and baffled, etc etc. I will kick your show up several nothches. Send me an application. I will work for recipes and maybe a little taste of steak every now and then!And I do dishes and even windows! Gimme a chance! item not reviewed by moderator and published
I have cooked my filets this way since first seeing this episode. They come out perfect every time! I have started to branch out as well with marinades and different sauces. This is now the only way that I will cook a filet. item not reviewed by moderator and published
these steaks were absolutely delicious but make sure your oven is spotless and you have good outside venting..unbelievable smoke. We won't do these in our small condo again but only in our home with better venting. Outstanding flavor..steaks were done perfectly and were delicious with the sauce(used half and half with great results). I agree with earlier post about the salt..I used kosher salt in the recommended amount and it was way too salty. I am learning to cut Ina's salt and pepper down considerably for our taste. item not reviewed by moderator and published
So delicious! I used half and half for the sauce simply because that is what we always have on hand for coffee, and it worked just fine. I did let it reduce a bit longer to compensate. The sauce is so good I make small amounts of it to have with good crusty bread as an indulgence sometimes as well. I've also made it with other types of blue and other herbs- it's a great base recipe. Just be careful with the salt. Ina's recipes are always very salt-heavy, so be mindful and season according to how you would normally season your food, not what her recipe states. Everyone has a different palette, but not many tend to agree with that much salt. item not reviewed by moderator and published
Wonderful recipe, made it for New Year's Eve and everyone raved about the taste. Paired it with Ina's Couscous with toasted pine nuts (added golden raisins. Love Ina's recipes. item not reviewed by moderator and published
I read another review that recommended using kosher salt in place of the fleur de sel. Just be sure NOT to use the same amounts. Our steaks came out way too salty. I would just sprinkle the kosher salt and pepper on if you are substituting. I learned a hard lesson with 25.00 worth of filet. We were eating it no matter what! Otherwise the teachnique and cooking directions were spot on! item not reviewed by moderator and published
My New Year's Eve masterpiece! If you want compliments and want to impress, try this recipe. It's just about foolproof and the results are amazing. Do the mushrooms with it too. It's the cast iron skillet that makes all the difference, and that sauce! My friends were astonished that I made this! Ina, baby, you make us all look good! Keep up the good work! item not reviewed by moderator and published
I made this for New Year's Eve last night and it was fantastic! Like many have posted,it was just as good as what you get at a nice restaurant, if not better! My husband was very skeptical of filet mignon cooked in the oven and the fact that I was going to make it for company!! I could not find the fleur de sal, so just used kosher salt and seasoned it the way I normally would. I love Ina and have made many of her recipes. This was among my favorites and I will definitely make it again and again. Thanks, Ina, for making me a star at my New Year's Eve dinner party! item not reviewed by moderator and published
Our friends treated us to filet steaks at the end of Thanksgiving weekend and credit Ina for the approach. We decided this would be our Christmas dinner and it was fabulous! Absolutely steakhouse quality. You need to be a cracked pepper fan - this is a very peppery preparation. Our guests were thrilled. One concern, the recipe called for a thermometer reading of 120 or 125, but the standard meat charts called for at least 145. Maybe the resting period is intended to cover the difference but we cooked until 145 with a 10 minute rest and the result was medium to medium rare - plenty of pink. item not reviewed by moderator and published
thanks for ruining my Christmas dinner. It was salty salty salty. I though the amount of salt was a typo but I checked and checked and this was the recommended amount. You are better of with a little salt and pepper than with this fancy dish. I am an Ina fan but this recipe is just terrible. item not reviewed by moderator and published
Went all over town looking for Fleur De Sel &amp; couldn't find it. Wikipedia told me it was on Amazon. Who knew? Afraid to screw up expensive steaks for New Year's dinner using sea salt from Kroger, I've invested in real Fleur de Sel so as to not second-guess how much salt to use. Fleur de Sel grains are very large - larger than kosher - and not as salty as table salt or kosher salt. I did the math on each item, and purchased the "Le Sauneir De Camargue Fleur De Sel Sea Salt" brand because it is the most cost effective. (It's all pricey! over $1/oz As a bonus, I recognize the canister as the brand that Ina uses. Ina is my favorite chef on Food Network, hands down! item not reviewed by moderator and published
I plan to make this on christmas. Assuming I use steaks that are the thickness Ina suggests, can someone please give me an approximate idea of how long I should plan on them being in the oven to obtain medium rare? Thanks! item not reviewed by moderator and published
This was super easy and VERY GOOD!!!! My kids (5 and 2) thought the steak was a bit spicy. My husband even found this easy to prepare. The sauce absolutely made it. I highly recommend this recipe. Great job Ina 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 &amp; not the top &amp; 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 &amp; cut back by 1/3 - 1/2. item not reviewed by moderator and published
Even with carryover cooking and resting, meat at 110 degrees should be quite rare. Somehow, your steaks are getting more done than you think. I know steaks can overcook for sure if you don't take the steak out of the red hot cast iron pan to let it rest. Either that, or the thermometer wasn't working that day! Ha Ha. If you figure out what happened let us know. item not reviewed by moderator and published
Steaks do not normally rise in temperature by 20+ degrees after removal from the oven, unless you leave steaks in the hot pan instead of removing to serving platter, which means the steaks actually continue cooking in the hot cast iron for those 15 minutes. That's one possible explanation how they could go from 112 degrees "way too rare" all the way up to 135 degrees. But you have an interesting technique, and it works perfectly for you. item not reviewed by moderator and published
The standard meat charts you are referring to are those based on USDA guidelines; BUT beef cooked all to 145 will be a disappoint many steak lovers. Amanda Hesser explains: 125 gives you rare beef, 130 medium rare, and 135 medium. Its all explained on the inside of the back cover of the "Essential New York Times Cookbook" published in 2010. Ina's instruction would have given you meat a notch rarer than what you wound up with--that is rare to medium rare is probably what Ina was shooting for. item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray