Steakhouse Steaks

Show: Barefoot ContessaEpisode: Steak and Sides

Rated: 4 stars out of 5Rate itRead users' reviews (150)

RECIPE
COMMENTS & REVIEWS(150)

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
Stacey Mission Viejo, CA 02-05-2010
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fleur de sel question
Rated: 4 stars out of 5

I've never used fleur de sel. Is that absolutely necessary, or can I use sea salt? If not, where would I get it?
recipe Steakhouse Steaks
Amy Queens Blv, NY 02-04-2010
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5 STARS!!!!!!OR MORE!!!!!!
Rated: 5 stars out of 5

Tried this recipe late last year, and I definitely loved how it came out. The meat was succulent and had a perfect... amount of seasonings. By the way any upcoming episodes of Barefoot with TR as a guest? Read more
recipe Steakhouse Steaks
Allison Palo Alto, CA 01-28-2010
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BEST Steak I Ever Made!!!!
Rated: 5 stars out of 5

This was SO good!!!! My family is still talking about it a week later. This is the best steak I have ever made, just as... good as I have had at restuarants, maybe even better! I got my steak from the meat market and I used less salt. I like my steak medium/well so I cooked it until the thermometer reached 140 and it was perfect, juicy, and very flavorfull. I will make this on a regular basis! Thanks for the great recipe.Read more
recipe Steakhouse Steaks
Judith Dover, MA 01-25-2010
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Delicious But Too Salty
Rated: 4 stars out of 5

My husband made these steaks last night. They were heavenly. But next time he will bring the salt and pepper down to 1... teaspoon rather than 1 tablespoon. If not for that, we would have given this recipe 5 stars. Finishing them off in the 400 oven is the best way to go, by far. We like our steaks rare/medium rare so he took them out when the thermometer reached 120. We totally thought we were sitting in a steakhouse. Ina, the best! Thank you.Read more
recipe Steakhouse Steaks
Jessica Toms River, NJ 01-24-2010
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Best Filet Ever!
Rated: 5 stars out of 5

I just made this for my husband for dinner and he absolutely LOVED it, comparing it to a steak from his favorite restaurant... in Chicago, Nine. I got my filet right from a meat market and using the cast iron skillet is key. The only thing I did differently was I used a mix of sea salt and kosher salt in place of the fleur de sel. I will definitely be making this one again!Read more
recipe Steakhouse Steaks
Susan Alpine, UT 01-24-2010
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Really Wonderful!!
Rated: 5 stars out of 5

Any good cook realizes their audience and their own tastes. Different salts have different flavors, you can always adjust... the amounts to your own liking. The majority of the reviewers like the recipe as written, those that don't care for it can always adjust to suit their sensitive pallets.....thats the beauty of it. I would probably say those who cut the salt tasted "bland" to me, but, isn't that the reason we always put salt shakers on the table??Read more