ISO roast fillet steak ideas

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Douzer77

Senior Cook
Joined
Feb 15, 2008
Messages
166
Location
Ireland
Normally fry my fillet steak (beef) and the add mushrooms and onions or a red wine/tomato sauce. Would love some suggestions as to roasting the individual steads. Am open to all suggestions.:chef:
 
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kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
Coat one side with Dijon mustard, dip that side in a bowl of whole multi-colored peppercorns. Sear the peppercorn side first, turn over, then finish in the oven.

Coat sides with something like a Kansas City Steak Seasoning. Sear top, bottom, sides, then finish in oven.

That's about all I can think of. There's only so much you can do with a filet before you start messing with the integrity of it :chef:
 

Douzer77

Senior Cook
Joined
Feb 15, 2008
Messages
166
Location
Ireland
Hmmm, i know, reckon its best on the pan but hate standing over the frying pan, much prefer throwing something in the oven or in a pot on top simmering away. :rolleyes:
 

AllenOK

Executive Chef
Joined
Aug 25, 2004
Messages
3,463
Location
USA, Oklahoma
Season the steak to taste with salt and pepper. Sear on one side, flip, and into the oven to almost finish. Remove from the oven, remove the steak from the pan and keep warm. Return the pan to the heat, add a little butter/oil if needed, some sliced shallots and mushrooms (sliced portobellos would be good), saute until limp, add a splash of soy (about 1 T), some red wine, and beef stock. Simmer until almost all the liquid is gone, and top the steak with this mixture.

If you have beef demi-glace on hand, that would be better than the stock. You can also leave out the mushrooms, saute the shallots, deglaze with brandy or cognac, add some demi and some good mustard, like a whole-grain dijon. Salt and pepper to taste

Steak au Poivre?
 

knight76

Senior Cook
Joined
Jun 3, 2008
Messages
201
Location
NSW, Australia
Yes, I am hanging out to get a nice saute pan to sear my steaks in. Currently I am using an electric frying pan turned up as hot as it gets but it is not the same. Does not taste the same.
 

Bigjim68

Head Chef
Joined
Jan 27, 2008
Messages
1,313
Location
Richmond, Va
I am a big fan of a cast iron skillet for searing a steak. I sear in smoking hot olive oil, then finish in the oven or on the grill. You might want to try a stilton or gorgonzola sauce sometime.
 

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