Arcane Fire

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Last Meal Of The Decade: Filet Mignon

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With the end of the decade coming to close there are lots of reasons to go all out for at least one last meal this holiday season.  Filet mignon, a tender cut of meat from along the spine, is the perfect way to celebrate.  Most recipes that I’ve come across call for the same cooking procedures.  I was told by a butcher at Citerella Citarella to season my filet mignon steaks with only olive oil, sea salt, and cracked pepper, sear my steaks in a cast iron skillet, and then transfer the steaks to the oven for 12-15 minutes.  It was perfect.  The recipe from Gourmet posted in part below lays out the instructions in more detail and also includes a spiced butter recipe that sounds amazing.   I served my steaks with broiled haricot verts and mashed yams but the sky’s the limit.  Enjoy, PFab.

  • Put oven rack in middle position and preheat oven to 350°F.
  • Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes
  • Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
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    Written by doorr

    December 21, 2009 at 11:27 am

    Posted in Food, Recipes

    Tagged with , ,

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