Recipe courtesy of Tiffani Thiessen

Cast Iron Steak Filets with Roasted Shallots

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

2 tablespoons olive oil

2 large shallots

2 large cloves garlic

Four 6-ounce beef filets, room temperature 

2 tablespoons plus 2 teaspoons Worcestershire sauce 

4 tablespoons canola oil 

Kosher salt and freshly ground black pepper 

Directions

  1. Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
  2. Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
  3. Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.
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