Steakhouse Steaks

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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.

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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!

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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!

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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!

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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.

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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.

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Went all over town looking for Fleur De Sel & 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!

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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!

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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

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First of all, I am not an expert cook - yet. But OMG this entire meal was to die for! This is a very special meal and one should make it if they want to impress their spouse, boss, girlfriend or boyfriend. Its that good. I rate it 5 stars because of taste. However I did have a very messy kitchen afterwards because I didn't know what to prepare first. Here are a few suggestions for novice cooks: 1. Prep everything first and clean up. 2. Then heat oil for onion rings and leave it alone. 3. Then start on the cheese sauce next. You might have to add a little flour to thicken up. While that simmers: 4. Do your steaks. Once steaks are in the oven: 5.Start on your mushrooms. 6. Take steaks out and tent. 120 degrees was perfect because it cooked a little when it was tented. 7. Lower heat down in oven and put sauce and mushrooms in to keep warm. 8. Finally do the onion rings. Cold onino rings are no good. If someone knows a better way please share!