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Filet Mignon Steaks with Herbs and Garlic
From Dorothy McNett's recipes at www.dorothymcnett.com. Buy high quality beef, grass fed is wonderful. The steaks cook a bit more evenly if they have been removed from the refrigerator about 1/2 hour or so before cooking. Do not "smash" the steaks down with a spatula as they cook, and regulate the heat in the pan so that it is not smoking hot!
filet mignon steak or steaks
Brush the steaks with olive oil on both sides. Combine the freshly ground pepper, snipped sage or basil, garlic and salt to make a past-like rub, adding a few drops of olive oil if needed. Rub this over both sides of the steaks and set aside. This can be done about an hour in advance, if desired. When ready to cook, place a heavy bottomed saute or fry pan over high heat. When nice and hot, add the steaks. Sear for about 3-4 minutes, reducing the heat as necessary. You want it hot, but not smoking hot! Turn meat over, and continue to sear on the other side until cooked to your liking. Remove to a warm plate. To the hot pan, add the wine or other liquid and cook and stir for about 30-40 seconds, or until it has reduced to a syrup like consistency, always stirring with a silicone spatula in a Figure 8 pattern. Arrange the steaks over some delicate baby lettuce or herb mix. Drizzle with the sauce. If the steaks are large, it is nice to slice them slightly at an angle and arrange over the lettuce, then drizzle with the sauce and sprinkle with black sea salt, if desired.
Recipe created 2014-01-02.