My husband said this meal was like eating in a 5 star restaurant. We even had a candle light dinner. Now I have to make this a couple times a month for him. Filet Mignon is pricey but there is no waste. For 4 to 8 servings, I would get a beef tenderloin and cut them each 1½ inches thick.
2 (6-oz) filet mignon
½ t sea salt
½ t freshly ground black pepper
2 T avocado oil or olive oil
2 sprigs rosemary, strip some from bottom of sprig, for garnish
1 clove garlic, smashed
2 T unsalted butter
½ cup beef broth
¼ cup brandy
1 t freshly ground black pepper
Remove filets from the refrigerator 30 minutes before cooking.
Place them on a board and remove any excess fat.
Preheat your oven to 425 degress F.
After 30 minutes, salt and pepper your steaks.
On top of your stove, heat a 10-inch cast-iron skillet over medium-high heat.
Add oil and swirl around pan.
When oil is really hot, place steaks in pan and sear for 3 minutes on each side.
Turn steaks over, add rosemary sprigs, smashed garlic, butter and beef broth.
Turn off heat and add brandy.
Transfer the skillet to the oven to finish. Cook for an additional 5 to 6 minutes for Medium Rare, 6 to 7 minutes for Medium.
Check with an instant-read thermometer: 130 degrees F for rare, 135 F for medium-rare, 140 for Medium.
Remove steaks to warm plates to rest.
Place pan back on stove and add butter, Spoon juices over steaks.
Remove pan from heat and let filets sit in pan for 2 to 3 minutes, (temperature will rise a few degrees).
Serve with pan juices on top and garnish with rosemary sprigs.
Serves 2 (double recipe to serve 4)
No comments:
Post a Comment