Friday, January 12, 2007

Steak House Filet Mignon-Foodie Friday

My husband likes steak cooked outside on the grill, hates them broiled, won't eat pan fried, however, when it's dark and 23 degrees out and almost 7:30 PM, he decided to give this a try. Great results.

2" thick filet mignon steaks, one for each person eating them
Olive Oil
Salt/Pepper/Seasoning of your choice

Preheat oven to 425 degrees with rack in the center. Heat an oven-proof pan on the stove top over medium heat for 5 minutes.

After 5 minutes heating time, add about 2 tablespoons of olive oil (or more for more than two steaks), season filet's and put in pan (this will splatter and make a bit of a mess, be prepared for cleaning up the stove top good-also turn on your exhaust fan, it can be smoky, although with 2 it wasn't bad smoke wise). Let the steak sit in the pan, on medium heat for 4-5 minutes-don't turn them or move them. Then, after 5 minutes, flip the steaks over and place in the oven and roast for the following times:

Rare: 5 minutes
Medium rare: 7 minutes
Medium: 9 minutes

Take them out of the oven and let sit for 5 minutes before serving.

We used 1" thick steaks and it worked well, just adjust your roast time (7 minutes on a 1" steak is well done, without drying it out)

1 comment:

DixieRedHead said...

mmmmmmmmm. now my mouth is watering. THANKS! lol

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