Steakhouse Steaks

Show: Barefoot ContessaEpisode: Steak and Sides

Rated: 4 stars out of 5Rate itRead users' reviews (134)

RECIPE
COMMENTS & REVIEWS(134)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 50 min

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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

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:

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

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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Comments & Reviews

recipe Steakhouse Steaks
ALYSSA mckinney, TX 11-08-2009
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Foolproof & Simple
Rated: 5 stars out of 5

since the first time we made this, this is the recipe we come back to over and over for filet. They are perfect every... time...and EASY. We usually just top each steak with a generous amount of crumbled blue cheese, which melts into the meat...easier than a sauce..and so delicious. You can always count on Ina for the simplest recipes that are just insanely tasty.Read more
recipe Steakhouse Steaks
Janet Surprise, AZ 11-05-2009
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dinner party
Rated: 5 stars out of 5

Help - can I make this for 8 people. Already bought the steaks. Any adjustment to recipes. Cooking on 11/20...Help Janet
recipe Steakhouse Steaks
Graham Washington, DC 11-03-2009
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oh my god
Rated: 5 stars out of 5

Until tonight, I'd never actually licked my plate before. I could drink that sauce. I drizzled it over fries. Soooo good.... Make sure you do use Roquefort or other high quality blue cheese. Simple blue cheese crumbles won't cause you to do what I just did to my plate.Read more
recipe Steakhouse Steaks
Nancy Estes Park, CO 11-01-2009
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Without doubt the best steak ever
Rated: 5 stars out of 5

My husband and I are both filet lovers. Life is too short to eat cheap meat! This recipe is so easy and so delicious. If... you use the proper cut of meat and portion suggested, the amount of salt and pepper is perfect. The sauce is excellent but not necessary - - the steak stands on its own. We use the cast iron grill pan to get the nice grill marks. We never order steak when we go out for dinner because it cannot compare with this one! Thanks, Ina!Read more
recipe Steakhouse Steaks
Jenn St. George, UT 11-01-2009
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Best Filet I've ever had!!!
Rated: 5 stars out of 5

I love going out for a good steak, but this was by far the best steak i've ever had... AND I MADE IT!!!!! And easy!!! Will... do it over and over again!Read more
recipe Steakhouse Steaks
Blair pascagoula, MS 09-26-2009
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Ruth Chris Steaks at Home!!!
Rated: 5 stars out of 5

My husband and I LOVE the steaks from Ruth Chris and these steaks are just like them!! I used ribeyes instead of a filet and... it was unbelievable! And the pat of butter is most definitely not optional, I can't believe she put it as so. The salt, pepper and butter in a cast iron skillet is what makes this! And I didn't go by her measurement for salt, I just sprinkled what I would normally do on steaks. But it comes out so juicy and like salty buttery goodness. We do not do steaks any other way now!Read more