Classicsteakhouserubbedfiletmignon Recipes

STEAKHOUSE FILET MIGNON

Steps:

• Heat the oven to 400 degrees.
• Heat a large cast iron skillet over medium-high heat for 5-7 minutes, or until smoking hot.
• Pat the steaks dry then season all sides evenly with sea salt and freshly cracked pepper, to taste.
• Drizzle the olive oil in the hot skillet and place the steaks down.
• Cook ALL sides for 2 minutes each, or until golden brown.
• Place a pat of butter on top of each steak and place it into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium-rare.
• Remove from the oven and spoon the butter back over the steaks.
• Let the meat cool for 10 minutes prior to slicing and serving. Enjoy!!!!

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

SPICE-RUBBED FILETS MIGNONS

Steps:

• Prepare steaks:
• Preheat oven to 500°F.
• In a small bowl stir together chili powder, cumin, black pepper, allspice, and sugar and stir in garlic paste and Worcestershire sauce. Evenly rub spice mixture onto top and bottom of each steak. Marinate steaks on a plate, loosely covered and chilled, at least 1 hour and up to 1 day.
• In middle of oven heat a small flameproof baking pan 5 minutes. Add steaks to pan and roast 20 minutes for medium-rare. Transfer steaks to a cutting coard, reserving juices in pan and let stand 5 minutes.
• Make sauce:
• While steaks are roasting, in a small saucepan simmer water, Worcestershire sauce, tomato paste, and garlic until garlic is very soft and liquid is reduced to about 1/3 cup, about 20 minutes.
• Pour garlic mixture into reserved juices in baking pan and deglaze pan over moderate heat, stirring and scraping up any brown bits in pan. Pour deglazed mixture through a fine sieve into a small bowl, pressing and forcing garlic through sieve to mash it, and stir in any beef juices that have accumulated on cutting board.
• Cut each steak crosswise into 8 slices. Spoon some sauce onto each of 4 plates and top with steak.

STEAKHOUSE STEAKS

Steps:

• Preheat the oven to 400 degrees.
• Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
• When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
• Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

CLASSIC STEAK HOUSE RUBBED FILET MIGNON

Steps:

• Prepare grill.
• Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
• Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
• Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.