Over at Tastebook I found a recipe that told us how to make fillet mignon that tastes just like what you would find in a restaurant. I altered it slightly to what I had handy in my kitchen - which meant rib eye. The family liked it even though we always feel you need more garlic.
Ingredients:
- rib eye - 2 - 8 ounce steaks
- kosher salt - 4 teaspoons
- freshly cracked pepper - 4 teaspoons
- butter - 1 stick
- olive oil - 1 tablespoon
- garlic - 2 cloves, chopped
- parsley - 1 tablespoon, chopped
- thyme - 1 tablespoon, chopped
- lemon zest - 1 teaspoon
Instructions:
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest.
Form into a log and refrigerate.
Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steak in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.
Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.
In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER.
Form into a log and refrigerate.
Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steak in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.
Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.
In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER.