Seared Filet Mignon With Triple Mash And Sauteed Baby Squash Recipes

PAN SEARED FILET MIGNON

Steps:

• Preheat oven to 400°. Start with 1 1/2 thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
• Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
• In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes-sear, flip, sear, and final flip before going to the oven.
• Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
• I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
• Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

SEARED FILET ROULADE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl combine vinegar, basil, shallots, garlic, tomatoes, salt, and freshly ground black pepper. Add the 2 tablespoons of the olive oil and whisk together. Slice the filet to desired thickness long-ways, leaving 1 end of the filet uncut so that you have a slice about 12 inches long. Lay the tomato mixture on the filet, and begin rolling to create the "roulade". Once the filet is filled and rolled tightly, tie it with butcher's twine around the middle of the filet to hold it together. Take the sprigs of rosemary and push them through the filet to create a seal. Heat a pan over medium-high heat and add the remaining 2 tablespoons of oil. Season filet with salt and pepper, to taste. Sear for 3 to 4 minutes on each side. Finish in the oven for 6 to 10 minutes, or until desired temperature is reached. Once out of the oven, remove the string and rosemary, and replace with new rosemary for garnish and to hold the filet together.