4/30/2023 0 Comments Searing filet mignonRemove filets from the skillet and set on a plate, lightly tent with tin foil and set aside. ![]() This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remember, depending on the thickness/size of the steak, the more or less time it may take. skillet may be hot, handle with oven mitts. Transfer your skillet directly to the oven.This will give your filets a nice seared edge. Flip the filets and sear for an additional 2 minutes. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first.Combine all balsamic and red wine sauce ingredients in a small bowl. Season both sides generously with salt and pepper. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Note: Cooking steaks at high temps in a skillet tends to get smokey. This method always yields consistent results and I promise it will be the best steak you’ve ever made. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. I typically bake the filets for about 5-6 minutes for medium-rare. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415° F. If you’ve never cooked filet mignon via the stovetop and oven method, it’s very simple. And in what world are we putting blueberry sauce on steak? It’s very different but admittedly VERY good-and the epitome of sweet and savory. I’m typically a guy who doesn’t like his steaks over-complicated or heavily flavored. To be honest, I was very skeptical of both steaks at first. The restaurant is known for its beef, specifically their balsamic and blueberry glazed steaks. One of our favorite and most unique dinners was at this restaurant called Acqua Al 2, in Florence. ![]() It was an out of this world experience full of some of the most amazing cuisine and culture I’ll probably ever experience. Hard to believe it’s been one year since our two-week vacation across Italy. I may receive a commission if you click a link and purchase a product I recommend.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |