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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    289 Reviews
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    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.
    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. :)
    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.
    On the show Ina said it would be about 10 minutes in the oven.
    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-
    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
    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 :(
    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.
    This is my families favorite steak recipe. I use less salt when I make it.
    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
    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.
    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.
    This is the best. I have been using this for at least to years. It is not on Ina's list please put it on 
    Definitely decrease the salt! BLEH! I will try it again though, bc I think with less salt this recipe would be a winner.
    I have been doing Ina's way and it is awesome. But then I bought a caphalon searing grill pan @ BB&B & 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 & tent. The cheese melts & 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 & baked potato wedges seasoned with olive oil & Montreal steak seasiningd
    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.
    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.
    The most fantastic steak I've ever eaten. 
    Follow recipe exactly and that steak will melt in your mouth.
    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!!
    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!!!
    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!
    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!!
    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.
    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! 
    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 :
    Best steaks I have ever eaten, be careful with the time & salt, our steaks were not as large as in the recipe so of course it took less salt & time to cook them.
    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.
    Excellent!! I always go to Costco for my filets, they are freshly cut and cheap.
    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!
    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.
    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 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!!
    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!!
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