Restaurant Style Filet Mignon
I am going to let you in on a secret.
It’s one I carry in my back pocket everywhere I go. I feel even more inclined to tell you this secret after watching last night’s top chef, where it became clear that even some of the greatest minds in the culinary world don’t know it.
It’s the very best, most delicious and perfect way to cook a steak. Leave your grill for vegetables, heaven forbid your steak should touch those grates. (Yes, I sure do realize that men across America are either gasping or straight PISSED at me right now. Sorry, kids. Ur dad taught you wrong.) And if you don’t believe me, come to my house and I will prove it. I’ll go head to head with any man in America who thinks they can cook a steak on the grill better than I can in my kitchen.
You just got served.
Anyway. The best way, guys, they call it ‘Restaurant Style”.
You know when you go to Joe’s Steak and Crab, and it’s the best steak you’ve ever had? NOT GRILLED, SON.
It’s pan seared in butter and finished in the oven. It’s the perfect medium rare and it’s the most flavorful, delish, heavenly dish of all time when done correctly.
Also, my apologies to any vegetarians who read this, not because it’s all about meat but I’m mostly sorry that you can’t taste excellence.
It also goes without saying that a perfectly cooked filet mignon pairs perfectly with an 08 Hill Family Estate Atlas Peak Cab Sauv.
Restaurant Style Filet Mignon
2 8 ounce filet mignons
4 teaspoons kosher salt
4 teaspoons freshly ground pepper
1 stick butter
1 tablespoon olive oil
2 cloves garlic
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 teaspoon freshly grated lemon zest
DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house.
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.
Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don’t like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
nd there you have it. It’s as simple as can be, as most the best things in life are. And I dare you to tell me of a better way to eat filet.
Sunday, April 8, 2012
Did you know you can test an egg and get an approximatation of its age? All you need are the eggs and a bowl of cold water.
Gently drop the egg into the bowl of water. If it:
sinks to the bottom and stays there, it is about three to six days old.
Sinks, but floats at an angle, it's more than a week old.
Sinks, but then stands on end, it's about two weeks old.
Floats, it's too old and should be discarded.
For a test just to see if the eggs are all right to use, dissolve 2 tablespoons salt in 2 cups cold water, then put the egg in the water. If it sinks, it's good; if it floats, it's too old.
Eggs act this way in water because of the air sac present in all eggs. As the egg ages, the air sac gets larger because the egg shell is a semi-permeable membrane. The air sac, when large enough, makes the egg float. Eggs are generally good for about three weeks after you buy them.
And how do you see if an egg is hard cooked?
Spin it on a flat surface.
If the egg wobbles, it's fresh because the insides are moving around.
If the egg spins smoothly, it's cooked.