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Cooking a Filet
Posted on 2/13/09 at 11:38 am
Posted on 2/13/09 at 11:38 am
Cooking a filet tonight on a cast iron skillet. What are some of everyones tips/tricks? I am going to do some mushrooms and onions before, grill the filet, then add the mushrooms and onions back in. Lots of butter.
Any thoughts?
Any thoughts?
2
Posted on 2/13/09 at 11:47 am to keeper007
Do you plan to deglaze the skillet? Port wine works well with mushrooms, onions and good beef.
Posted on 2/13/09 at 12:13 pm to Poodlebrain
How much port wine? What is the method to cook with port wine? I'm usually on the grill, but not tonight.
Posted on 2/13/09 at 12:17 pm to keeper007
I use just enough wine to basically just "clean the skillet"...
Posted on 2/13/09 at 12:23 pm to Ole Geauxt
yep. And with a hot pan, it'll burn off quick.
What kind of mushrooms? I'd go with crimmini(sp)but button are fine as well. I'd do some wine , Lee & Perrins, cream and reduce.
(but I'm also a purist: Sea salt, Fresh cracked pepper and nuttin else)
What kind of mushrooms? I'd go with crimmini(sp)but button are fine as well. I'd do some wine , Lee & Perrins, cream and reduce.
(but I'm also a purist: Sea salt, Fresh cracked pepper and nuttin else)
Posted on 2/13/09 at 12:29 pm to keeper007
Pull out your filet an hour or so before cooking so that it reaches room temperature.
Turn your oven to its highest temp to preheat your skillet rocket hot.
Season your filet liberally with either the classic combination of fresh cracked black pepper and kosher salt or Montreal steak seasoning if you're feeling crazy.
Turn your stovetop on medium high, pull out your skillet and add to it a couple of tablespoons of canola, grapeseed, or another oil with a high flash temp.
Sear the filet for 45 seconds on each side.
Put the skillet back into the oven and when you've reached your desired doneness, put your filet on a plate, tent, and allow to rest while you prepare the mushrooms and onions.
Turn your oven to its highest temp to preheat your skillet rocket hot.
Season your filet liberally with either the classic combination of fresh cracked black pepper and kosher salt or Montreal steak seasoning if you're feeling crazy.
Turn your stovetop on medium high, pull out your skillet and add to it a couple of tablespoons of canola, grapeseed, or another oil with a high flash temp.
Sear the filet for 45 seconds on each side.
Put the skillet back into the oven and when you've reached your desired doneness, put your filet on a plate, tent, and allow to rest while you prepare the mushrooms and onions.
Posted on 2/13/09 at 1:38 pm to Hero0831
Hero...great suggestions. I also like using clarified butter since it won't burn.
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