MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Filet Mignon
Categories: Five, Beef
Yield: 4 servings
4 (6 oz ea) filet mignon
- steaks; patted dry
Salt
1 tb Oil
2 tb Unsalted butter
1 ts Coarse ground black pepper
Season the steaks generously all over with salt. (You
can season and refrigerate the steaks uncovered up to 24
hours ahead.)
Heat a large cast-iron skillet over medium. Add the oil
and swirl to coat, then add the steaks and cook,
flipping every minute, until crusty and browned, 6 to 8
minutes total.
Add the butter and black pepper. Tilt the pan and use a
spoon to baste the steaks with the butter for 1 minute.
Flip the steaks. Continue to baste and flip every
minute, 2 to 6 minutes more. Transfer meat to a plate,
pour over the pan drippings and let rest for 5 minutes
before serving.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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