posted by: audra
tonight was supposed to be anti-meat-friday night; i was to roast a chicken instead of a bloody piece of cow. after all the running about at various stores, i managed to forget to buy more kitchen twine. string. whatever. something to truss my chicken with. god, i was so pissed. but, cleverly, i asked the butcher to cut me a filet mignon whilst at the store. i’m brilliant! actually, it was on the list from earlier…but anyway, i really wanted to do miss ina garten’s steakhouse steaks. totally retarded name, but absolutely perfect meat. i’ve done them a time or two; the first time i set off the smoke alarm thrice, but it was totally worth it. really all you need is a screaming hot cast iron pan…it’s a complete no-brainer.
so, again, this is supposed to be called ‘steakhouse steaks’, but i think that’s terribly embarrassing. we’ll just call it ‘seared filet mignon’ or something, yeah? and one more thing, open a window & turn your fans on…it gets a bit smoky…
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil…don’t use olive oil; vegetable oil has a higher smoke point
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns…for cooking extravaganzas on the weekends, i run a couple handfuls of peppercorns through the coffee grinder
- 2 tablespoons unsalted butter, at room temperature
preheat the oven to 400 degrees F.
heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
when the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
top each steak with a tablespoon of butter, and place the skillet in the oven. cook the steaks until they reach 120 degrees f for rare or 125 degrees f for medium-rare on an instant-read thermometer.
remove to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. you’re done!
ina’s gorgonzola sauce goes lovely with this…you just rapidly boil 4 cups of heavy cream for about an hour, add 4oz gorgonzola, some parmesan, 3 or 4 tablespoons of flatleaf parsley, season with kosher salt & cracked pepper, whisk & you’re set. i would recommend keeping a close eye on the cream while it boils though; i’ve let it boil over several times & it’s a fucking disaster…better yet, just do it in a larger saucepan than you think you’ll need. no one wants you to smell like burnt cream.