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    • DD Waldron

      The secret to how steakhouses make their steaks so delicious. No more grilled steak. Recipe for Filet Mingion

    • Jessica Fagan

      The secret to how steakhouses make their steaks so delicious. - it is true. No more grilled steak. awesome---since i always have so much trouble cooking steak correctly!

    • Sabrina McAdoo

      Restaurant style steak -the secret to how steakhouses make their steaks so delicious. No more grilled steak.

    • RaChel Perry

      'The secret to how steakhouses make their steaks so delicious. - NO MORE grilled steak!' Restaurant Style Filet Mignon By Whitney, December 8, 2011 Ingredients: filet mignon - 2, 8 ounce filets kosher salt - 4 teaspoons freshly cracked pepper - 4 teaspoons butter - 1 stick olive oil - 1 tablespoon garlic - 2 cloves, chopped parsley - 1 tablespoon, chopped thyme - 1 tablespoon, chopped lemon zest - 1 teaspoon Instructions: DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house. 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 cast iron 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. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)

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    Unbelievable. Will never grill again The secret to how steakhouses make their steaks so delicious - Restaurant Style Filet Mignon... it is true. No more grilled steak... It's pan seared in butter and finished in the oven. It's the perfect medium rare and it's the most flavorful, delish, heavenly dish of all time when done correctly. For those who do steak on the holidays