oldcoot
Senior Cook
Almost everytime I see a discussion of cooking steak, it recommends broiling or grilling/barbequeing. Those methods are fine, but has the world forgotten simple pan frying? So much easier, faster, and in my opinion, tastier.
I just toss an inch and a 1/4 filet mignon into a smoking hot cast iron skillet (no butter or oil) for 4 minutes on each side and have a beutifully crsip brown outside with a rare inside. For medium rare, I add 1/2 minute each side. (Beyond that it's burnt, in my book - so I have no info). If I want the smoky barbeque flavor, a finger-tip of liquid smoke (good quality) on each side is subtle and delicious.
Want Chateaubriande? Remove the filet, turn the fire low, add a pat of butter and brown it, then deglaze with a splash of red wine, stir until reduced and smooth and pour sparingly over the filet. Serve at once, of course!
Works for this
oldcoot
I just toss an inch and a 1/4 filet mignon into a smoking hot cast iron skillet (no butter or oil) for 4 minutes on each side and have a beutifully crsip brown outside with a rare inside. For medium rare, I add 1/2 minute each side. (Beyond that it's burnt, in my book - so I have no info). If I want the smoky barbeque flavor, a finger-tip of liquid smoke (good quality) on each side is subtle and delicious.
Want Chateaubriande? Remove the filet, turn the fire low, add a pat of butter and brown it, then deglaze with a splash of red wine, stir until reduced and smooth and pour sparingly over the filet. Serve at once, of course!
Works for this
oldcoot