Tuesday, October 4, 2011

Steakhouse Filet Mignon

The following is the reason why I will never be able to live as an herbivore. I have a weird affinity for broccoli and kale salad has become a permanent fixture in my daily diet but there is nothing that can replace a juicy hunk of meat. I picked up these gorgeous filets at The Fresh Market on Sunday and knew exactly how I wanted to prepare them.

I don't ever go out of my way to watch The Barefoot Contessa but I think that her recipes are phenomenal and her Back to Basics cookbook is one of my favorites. She uses simple, fresh ingredients and her dishes are approachable. I happened to catch an episode while I was working out a few weeks ago, (YES, I'm "that girl" who tortures herself with The Food Network while running on the treadmill) and I watched Ina make these delicious steakhouse style filets. The process could not have been easier and the result was to die for. I topped our steaks with pan roasted mushrooms in a Merlot reduction and on the side, we enjoyed an arugula salad with fresh mozzarella, roasted Roma tomatoes and a balsamic vinaigrette. This is totally a dinner party worthy meal.

Steakhouse Filet
recipe from Ina Garten, Barefoot Contessa

2 (10 oz.) filet mignon
Olive oil
Kosher Salt
Fresh cracked pepper
2 Tbsp. unsalted butter at room temperature (optional)

Preheat oven to 400 degrees.

Heat a cast iron skillet over high heat, until very hot. About 5-7 minutes. (I used my Le Creuset Grill Pan)

Pat the steaks dry and brush them with olive oil. Make a mixture of kosher salt and fresh cracked pepper and place on a plate. Roll the steaks into the mixture and coat on all sides.

When the skillet is hot and ready, sear the steaks for about two minutes on each side. (8-10 minutes total)

Top each steak with a tablespoon of butter (I highly recommend the butter) and place the skillet or grill pan directly into the 400 degree oven. Cook steaks until a meat thermometer reaches 120 degrees for rare or around 125 for medium rare. Make sure you are testing the center of the steaks when taking the temperature.

When the steaks have reached the desired internal temperature, remove from oven and onto a serving platter. Cover them tightly and allow them to rest for 10 minutes.

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