Pan-Seared Filet Mignon
(Cook’s Illustrated May & June 2001)
4
center-cut filets mignon, 1 1/2 inches thick, 7 to 8 ounces
each, dried thoroughly with paper towels
4 teaspoons olive oil Salt and ground black pepper
1. Adjust oven rack to lower middle position, place rimmed
baking sheet on oven rack, and heat oven to 450 degrees.
When oven reaches 450 degrees, heat 10 inch heavy-bottomed
skillet (not nonstick) over high heat on stovetop until
very hot, about 3 minutes.
2. Meanwhile, rub each side of steaks with 1/2 teaspoon oil
and sprinkle generously with salt and pepper. Place steaks
in skillet and cook, witl1out moving steaks, until
well-browned and a nice crust has formed, about 3 minutes.
Turn steaks with tongs and cook until well-browned and a
nice crust has formed on second side, about 3 minutes
longer. Remove pan from heat; and use tongs to transfer
steaks to hot baking sheet in oven.
3. Roast 2 to 4 minutes for very rare (center of steaks
will appear cherry red and feel very soft and loose when
cut with tip of paring knife), 4 to 6 minutes for rare
(centers will appear red and soft), 6 to 8 minutes for
medium rare (centers will appear pink and feel firm but
juicy), or 8 to 10 minutes for medium (centers will appear
light pink and feel firm and compact). (After transferring
steaks to oven, proceed with pan sauce.) Transfer steaks to
large plate; loosely tent with foil, and let rest about 5
minutes before serving.
Serves 4
Madeira
Pan Sauce (Makes
1/3 of a cup enough for four steaks.)
1 large shallot, minced (about 3 tablespoons)
1 cup Madeira
2 anchovy fillets, minced to paste (about 1 teaspoon)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon juice from I lemon
3 tablespoons unsalted butter, softened
Salt and ground black pepper
After transferring steaks to oven, set skillet over
medium-low heat; add shallot and cook, stirring constantly,
until softened, about 1 minute. Add Madeira; increase heat
to high, and scrape pan bottom with wooden spoon to loosen
browned bits. Simmer until liquid is reduced to about 1/3
cup, 6 to 8 minutes. (If steaks are not yet out of oven,
set skillet heat and wait for steaks to come out of oven
and rest for 2 minutes before proceeding) Add accumulated
juices from baking sheet a reduce liquid 1 minute longer.
Off heat, whisk in anchovies, parsley, thyme, mustard,
lemon juice, and butter until butter has melted a sauce is
slightly thickened. Season with salt and pepper to taste,
spoon sauce over steaks, and serve immediately.