Recipes

Steakhouse Steaks

Cuisine: American

Type: Main Course

Serves: 2

Source:	Ina Garten on Food Network
Attributes:
Comments:
Serving Suggestions:	This is excellent served with Sauteed Wild Mushrooms and Cornmeal-fried Onion Rings.

Ingredients:

2 (10-ounce) filet mignon
2 tbs. vegetable oil
1 tbs. fleur de sel
1 tbs. coarsely cracked black peppercorns
2 tbs. unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows

Roquefort chive sauce:
1 1/2 cups heavy cream
2 oz. French Roquefort cheese, crumbled (4 oz. with rind)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tbs. chopped fresh chives

Instructions:

1. Preheat the oven to 400 degrees F.

2. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

3. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

4. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

5. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

6. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

To make the Roquefort cheese sauce:

1. Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Related recipes:

Sauteed Wild Mushrooms

Cornmeal-fried Onion Rings