Directions: |
Directions:Prepping a filet is simple. First, remove the steak from the refrigerator at least 30 minutes before cooking to bring the meat up to room temperature. This small but crucial step will result in a much more even cook. Next, pat the steak all over with a dry paper towel. Removing extra surface moisture will enable a nice, aggressive sear with plenty of delicious Maillard reaction for a flavorful crust. Finally, season the meat generously on all sides with coarse Kosher salt (which melts more slowly) and freshly ground pepper.
To develop a phenomenal crust on filet mignon, sear it in a very hot, heavy pan, preferably of cast iron or carbon steel. Set the pan over high heat and add a small amount of neutral, high heat cooking oil such as grape seed. When the oil shimmers, just before it starts to smoke, place the steak in the pan. Do not move the meat for 2-3 minutes, then take a peek. If the filet sports a deep brown sear on the bottom, it's time to flip it. If the meat sticks at all, it's not quite done searing. Leave it alone for another minute and it will self-release (trust the process!)
Repeat and sear on the other side. When a nice crust has formed, the steak is nearly done, but not quite. At this point, you have two choices: finish the filet in the pan, or transfer it to the oven.
To finish your filet mignon in the pan, try a technique I call the "baste and roll." When the top and bottom of your steak are nicely seared, turn the filet on its side and proceed to roll it slowly around the pan. When the meat has browned on all sides, it's time to baste.
Add a couple of tablespoons of butter, a clove or two of garlic, and a sprig of woody herbs like thyme and rosemary to the pan. Sizzle the aromatics in the butter for a few seconds, then tilt the pan towards you slightly, causing the butter to pool at the lower end. Using a spoon, baste the steak with the sizzling butter. Scoop up a spoonful, drench the meat, and repeat. Do this for about one minute, then use your |
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