Description
Ina Garten’s steakhouse steaks deliver restaurant-quality luxury right in home kitchens. Perfectly seared, richly seasoned, and finished with a gorgeous butter baste, these premium cuts promise a mouthwatering dining experience that rivals top-tier steakhouses.
Ingredients
Scale
Meat:
- 4 filets mignons, tied (10 ounces / 280 grams each)
Seasoning:
- 2 tablespoons fine fleur de sel
- 2 tablespoons coarsely cracked black peppercorns
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 4 tablespoons (½ stick / 57 grams) unsalted butter, at room temperature
- Roquefort Chive Sauce (recipe follows)
Instructions
- Prepare the kitchen environment by bringing the filet mignon to room temperature, which helps ensure even cooking and optimal tenderness.
- Thoroughly pat the steaks dry using clean paper towels to remove excess moisture, allowing for better searing and caramelization.
- Lightly coat the filet mignon with vegetable oil, creating a thin protective layer that enhances heat conductivity and prevents sticking.
- Create a seasoning blend by combining fleur de sel and freshly cracked black pepper on a flat plate, ensuring an even distribution of flavors.
- Gently roll each steak in the seasoning mixture, pressing carefully to ensure comprehensive and uniform coating on all surfaces.
- Preheat a cast-iron skillet on high heat for 5-7 minutes, allowing the surface to reach an extremely high temperature that will create a perfect sear.
- Carefully place the seasoned filets into the scorching hot skillet, searing each side for approximately 2 minutes to develop a rich, golden-brown crust.
- Rotate the steaks to ensure all sides are evenly browned, which typically takes around 10 minutes total for comprehensive caramelization.
- Remove the skillet from direct heat and place a tablespoon (15 grams) of butter atop each filet, adding richness and promoting additional flavor development.
- Transfer the entire skillet to a preheated oven at 400°F (200°C), roasting the steaks for 8-12 minutes until they reach the desired internal temperature.
- For rare steaks, aim for 120°F (49°C); for medium-rare, target 125°F (52°C) using a reliable meat thermometer.
- Carefully remove the skillet from the oven and transfer the steaks to a clean serving platter.
- Loosely tent the filets with aluminum foil and allow them to rest for 5-10 minutes, enabling the internal juices to redistribute and ensuring maximum tenderness.
- Before serving, remove any cooking twine from the steaks and plate them, optionally garnishing with Roquefort Chive Sauce for added complexity.
Notes
- Check steaks reach the right temperature quickly with a reliable meat thermometer to guarantee perfect doneness every single time.
- Allow freshly cooked steaks to rest peacefully under a protective foil tent, giving juices time to redistribute and create mouthwatering tenderness.
- Crank up the heat on your cast-iron skillet until it’s sizzling hot, ensuring a gorgeous golden-brown crust that seals in delicious meaty flavors.
- Generously coat each filet with a luxurious blend of salt and pepper, creating a flavor-packed exterior that’ll make taste buds dance.
- Drop a pat of room-temperature butter onto the steaks before roasting, transforming an ordinary meal into a restaurant-worthy culinary experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 715
- Sugar: 0.2 g
- Sodium: 3,606.3 mg
- Fat: 78.1 g
- Saturated Fat: 27.2 g
- Carbohydrates: 3.8 g
- Fiber: 0.1 g
- Protein: 16.8 g
- Cholesterol: 198.4 mg