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WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Friday, June 15, 2012

Filet Mignon, Restaurant Style

Cooking Steak around our house is a rare occasion. Not sure why, it's just not my go-to meal. But, I love Filet Mignon, I order it at every steak house we go to. I have a feeling BBQ'ing and Steak (my son's favorite too) will be meals that I will be seeing more often after my girls leave for school, it will be only my son and long-lost-hard-working hubby I will be cooking for and my son LOVES steak.


This was one of my first attempts at a Restaurant-Style Filet Mignon. It was super delicious.


Fliet Mignon, Restaurant Style
adapted by me, recipe found at Amuse Bouche

2 (8 ounce) filet mignons
4 tsp kosher salt
4 tsp freshly ground pepper
1 stick butter
1 tbsp olive oil
2 cloves garlic
1 tbsp parsley, chopped
1 tbsp herb de Provence
1 tsp freshly grated lemon zest

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 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.



1 comment :

  1. I made this recipe with strip steaks for my husband's birthday earlier this month - literally the best steak I've ever had. Just wow!!

    ReplyDelete

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