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Barefoot contessa filet mignon recipe

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Barefoot contessa filet mignon recipe
Ingredients
  • 2 (10-ounce) filet mignon
  • two tablespoons vegetable oil
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns
  • two tablespoons unsalted butter, at 70 degrees, optional
  • Roquefort Chive Sauce, recipe follows
  • 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 pepper
  • 1 tablespoon chopped fresh chives
Directions

Preheat the oven to 400 levels F.

Heat a sizable, well-seasoned surefire skillet over high temperature until hot, five to seven minutes.

Meanwhile, pat the steaks dry having a paper towel and brush them gently with vegetable oil. Combine the fleur de sel and cracked pepper on the plate and roll the steaks within the mixture, pressing gently to evenly coat every side.

Once the skillet is prepared, add some steaks and sear them evenly on every side for around 2 minutes per side, for as many as ten minutes.

Top each steak having a tablespoon of butter, if using, and put the skillet within the oven. Prepare the steaks until they achieve 120 levels F for rare or 125 levels F for medium-rare with an instant-read thermometer. (To check the steaks, insert the thermometer sideways to be certain you are really testing the center of the steak.)

Take away the steaks to some serving platter, cover tightly with aluminum foil and permit to relax at 70 degrees for ten minutes. Serve hot with Roquefort Chive Sauce quietly.

Roquefort chive sauce:

Bring the heavy cream to some boil in a tiny heavy-bottomed saucepan over medium-high temperature. Prepare in a low boil, stirring from time to time, before the mixture is becoming thick and creamy, about twenty minutes. Take away the pan in the heat, add some cheese, salt, pepper and chives and whisk quickly before the cheese melts.

Yield: 4 servings

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