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 once 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 pat them dry with a paper towel.
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.
After 6 minutes, add rosemary sprigs and beef broth.
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:
135 degrees F for rare
140 F for medium-rare
145 to 150 for Medium.
Remove steaks to warm plates to rest.
Place pan back on stove and add garlic, butter, and brandy.
Turn on heat and let simmer 1 minute.
Spoon juices over steaks.
Serves 2 (double recipe to serve 4)
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