- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
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.
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.
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.)
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.
Roquefort chive sauce:
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
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.
Yield: 4 servings
Yum! Image: foodnetwork.com
My Own Tips:
- Open the windows before searing the steaks. It gets smoky! I still haven't had any luck figuring out how to alleviate this problem. Many reviewers of this meal have had the same issue.
- As I've mentioned before, I love Fleur de Sel and I think it really makes a huge difference. It can be hard to find, so if you don't want to order it online like I do, you can find an alternative at the regular supermarket (Safeway for us). It is the La Baleine brand Sel de Mer Gros in the red container. I used this the first time and really liked it.
- Ina only gives an internal temp. to look for after cooking the steaks in the oven. I like to know the actual time in minutes. We leave ours in the oven for 5-6 minutes tops (most reviewers agreed with that time). We like our meat a little more done than medium-rare. Check your oven temp. though, because on the episode when Ina made this, she checked after 7-8 minutes for medium-rare (her oven is probably better than mine. Just a guess.).
- Some reviewers thought the steaks came out too salty, so use your best judgment and adjust to your liking. I happen to love salt so I probably use even a little more than she does. Fleur de Sel is very mild and soft so I don't find the amount overpowering at all.
- Definitely let the steaks rest to re-distribute the juices, and make the Roquefort Chive sauce! It's fantastic and goes so well with the steaks!