Photo: Steakhouse Steaks Recipe
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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By pguinn2_3700477
Kirkland, WA
on May 19, 2013
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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.
By jbarbiaux
on April 22, 2013
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The most fantastic steak I've ever eaten.
Follow recipe exactly and that steak will melt in your mouth.
By lilredcougar
on March 04, 2013
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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!!
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