Recipe: Filet Mignon

[ellyssian]

• 4 filet mignon steaks
• 4 slices of bacon
• 1 tb butter
• 1 tb olive oil
• fresh ground pepper
• sea salt
• Béarnaise sauce

Pull steak out of fridge 1 hour before cooking ~ steaks are high fallutin' things, and deserve to be pampered, so let them stretch out and relax a bit before you cook them:



Pre-heat oven to 400 degrees.

Wrap bacon around steaks, using toothpicks to hold bacon, and season with freshly ground pepper:



Heat oil & butter in pan. Because I used a cast iron pan with raised ridges, I used a pump sprayer to douse each side with olive oil and I smeared the butter on to the steak directly. The pan was made for this, to grill steaks. However, I won't be disappointed in you if you use a flat cast iron pan. If you use a non-stick pan, I will shake my head in dismay and possibly cluck my tongue in your general direction and mourn the loss of an otherwise competent chef. What, me, opinionated? =)

Cook steaks 2 minutes each side.

Season with salt.

Bake 5 minutes. I used a meat thermometer to verify the internal temperature. Mind you, the steak continues to cook a little after you pull it out of the oven:



Let the steak settle for 5 minutes. Again, it's a pampered meat: give it some room and it will reward you. Rush it to the table, and it's just not the same.

Drizzle Béarnaise sauce over each steak as it is served:



(Off-topic for the steak, but do you see that mutant clove? Rachel requested that one... also, she asked that the Béarnaise be left off the asparagus, poor kid...)

Comments

[ellyssian.livejournal.com]

I must admit, raw meat has little to no attraction to me, except for how it may suit as an ingredient. As for the sauces, well, more Béarnaise for me, then! =)

I'm curious, though, have you ever tried it?