Pan-Seared Filets Mignons: Bring the Steakhouse Home
By Brave the Kitchen on September 08, 2011
With beef cattle being the largest sector of agriculture in Texas, and with Texas producing more beef annually than any other state in the country, it’s easy to find great quality steaks here in the Lone Star State. However, there is no need to visit a crowded restaurant to get the steakhouse experience. This weekend, grab your favorite bottle of Cabernet Sauvignon and have a quiet, romantic dinner for two at home.
Pan-Seared Filets Mignons
2 filets mignons, approximately 1 1/2 inches thick
2 teaspoons olive oil
Coarse kosher salt
Freshly ground black pepper
2 teaspoons unsalted butter
Adjust an oven rack to the middle position. Begin heating the oven to 450 degrees.
While the oven is heating, place a cast-iron skillet on the stovetop and begin heating it over high heat.
Rub each side of the steaks with olive oil, then generously sprinkle with salt and pepper. (Misshapen steaks can be corrected by tightening and securing them with a piece of twine.)
Once the skillet is heated, using tongs, place the steaks on the skillet, and allow them to cook until a crust has formed, turning once, approximately 3 minutes on each side.
Remove the skillet from the heat, turn the steaks again, and place the skillet into the heated oven. Roast for approximately 8 minutes (for medium), a few minutes more or less for an alternate desired temperature.
Transfer the steaks to a plate. Place a teaspoon of butter on top of each steak, and allow them to rest for approximately 5 minutes before serving.
Pan-seared filets mignons go great with sauteed mushrooms, creamed spinach, and roasted fingerling or buttery mashed potatoes.
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