Kristin’s Perfect Filet
Published September 9, 2008
Because if I don’t put it all here I’ll eventually delete the email by accident and then be very, very angry. And hungry.
Here are the instructions for making the BEST homemade filet (or any cut of meat) ever !!
You will need a cast iron skillet, a meat thermometer (the kind from Williams Sonoma with the cord that attaches to the display which sits outside the oven … they cost about $30, maybe less) and some meat, and whatever seasoning you like.
Preheat the oven to 400 and put the skillet on the stove on medium high, leaning towards high, and add some oil. Sear the meat.
Season the meat – a spiced rub or something on both sides, HEAVY on the seasoning.
Put the meat into the skillet, let it sizzle and sear for about 3 minutes. It forms a nice crust – don’t move it while it sizzles. After 3 minutes, flip it over, stick that thermometer probe into the steak (or one of the steaks) and put the whole thing – pan and meat – into the oven.
You’ll see the thermometer drop down into the 80s then gradually rise … cook to 145 degrees for medium rare. Take it out, let it rest, and serve it or slice it or whatever.