September 23, 2012

Filet Mignon

Great date night meal :) Serve with Cous Cous and a Caesar Salad.
Paired with Keswick Vineyards 2009 Cabernet Franc.

Recipe adapted from: Whit's Amuse Bouche

  • 2 Filet Mignon, 8 ounce filets
  • Kosher Salt - 4 teaspoons
  • Freshly Cracked Pepper - 4 teaspoons
  • Butter - 1 stick, softened
  • EVOO - 1 tablespoon
  • Fresh Garlic - 2 cloves, chopped
  • Fresh Parsley - 1 tablespoon, chopped
  • Fresh Thyme - 1 teaspoon, chopped
  • Lemon Zest - 1 teaspoon
  1. Take half a stick of butter and mix well with the garlic, chopped herbs, and lemon zest. Form into a log and refrigerate.
  2. Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter and the EVOO in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400°F.
  3. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.
  4. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135°F in the center (or when you push lightly on the top center of the steak and it gently and slowly bounces back.)
NOTE: This is medium rare.

DISCLAIMER: For the best flavor possible, it is important to use the most fresh ingredients. That includes high grade salt and pepper, fresh herbs, and real butter. This is recipe is NOT meant to be "lite, diet, fat free, low-carb, etc."

Enjoy :)