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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pan-Seared Filet Mignon Recipe

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This recipe for Pan-Seared Filet Mignon is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Center Cut Filet Mignon - 1.5 inches thick.
4 tsp olive oil
salt and ground black pepper
Directions:
Directions:
1) Remove meat from refrigerator at least one hour before
cooking. Sprinkle liberally with course salt.
2) After 1 hour, pat the meat dry with paper towels.
3) Adjust oven rack to lower-middle position, place rimmed
baking sheet on oven rack and heat oven to 450º F. Heat 10
inch heavy bottomed skillet (not nonstick) over high heat on
stove top until very hot, about three minutes. 4) Rub each side of steaks with 1/2 tsp of oil and sprinkle with a little more salt and some ground black pepper. Place steaks in skillet and cook, without moving until well browned and nice crust has formed (about 3 minutes). Turn with tongs and cook second side, about 3 more minutes. Remove from heat and use tongs to transfer steaks to the baking sheet.
5) Roast 2 to 4 minutes for very RARE, 4 to 6 minutes for rare, 6 to 8 minutes for medium.
6) Transfer to plate and loosely tent and allow to rest for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I could never get home cooked steaks to taste as rich and full bodied as restaurant steaks. This method does it. I assume you could use a similar procedure for any kind of steak.

 

 

 

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