Pan-Seared Filet Minon

Source: The New Best Recipe

I've always been a little scared of steak-type beef. HOW DO YOU KNOW WHEN IT'S DONE? I've made maybe 3 of them my entire life.

Being out of state from the rest of your family means you don't have a good grasp on the holidays sometimes. I mean, I KNEW it was Easter, but I didn't really think it through when planning out my weekend menu. I had some chicken thing planned, but realized I wanted something a little nicer. We've had a lot of seafood lately, so I thought I'd go for filet minon.

It's not nearly as complex as I thought! This recipe combines pan-searing with oven roasting, which allows you to get a really nice crust without overcooking. I also made a red wine reduction sauce which was OUT OF THIS WORLD good, but our filets were very thick, so I couldn't really taste it. 

To get your optimal doneness, The New Best Recipe suggest making a small nick in the steak with the tip of a paring knife, and checking it every so often while roasting.

The New Best Recipe also suggests using a heavy-bottomed 10-inch skillet. The decreased surface area helps to protect the fond, which is left behind after searing the filets, from burning. I used a 12-inch because that's all I had, and mine did burn a little. Using a pan like an All-Clad stainless steel qualifies as "heavy bottomed."

I popped a couple of potatoes in the microwave while the filets were in the oven and served them with sour cream, butter, green onions, bacon, and cheese on the side. It made for a very satisfying meal!

Pan-Seared Filet Minons

Serves 4

4 center-cut filets minon, 1 1/2 inches thick, patted dry with paper towels

4 teaspoons olive oil

Salt and ground black pepper

1. Adjust an oven rack to the lower-middle position, place a rimmed baking sheet on the oven rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat a heavy-bottomed 10-inch skillet over high heat on the stovetop until very hot.

2. Meanwhile, rub each side of the steaks with 1/2 teaspoon olive oil and sprinkle generously with salt and pepper to taste. Place the steaks in the skillet and cook, without moving the steaks, until well browned and a nice crust has formed, about 3 minutes. Turn the steaks with tongs and cook until well browned and a nice crust has formed on the second side, about 3 more minutes. Remove the pan from heat; using tongs, transfer each steak to the heating baking sheet in the oven.

3. Roast 2 to 4 minutes for very rate, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, and 8 to 10 minutes for medium. (After transferring the steaks to the oven, prepare a pan sauce in the empty skillet, if desired.) Transfer the steaks to a large plate, tent loosely with foil, and let rest for 5 minutes before serving.