Filet Mignon, translated from French as �cute fillet� or �dainty fillet�, is often referred to as tenderloin steak. It has a very mild beef aroma and mild beef flavor when compared to other steaks and needs additional steps to make it more flavorful. Some chefs call filet mignon overrated, but most of us love it. When cooked right it�s very tender, flavorful and tasty. Ingredients 4 filet mignon steaks (tenderloin steaks should be 2-inch thick) 2 Tbsp good quality olive oil 2 Tbsp unsalted butter Kosher salt (to taste) Black pepper (coarsely ground, to taste) For the compound butter: 8 Tbsp butter (1 stick, unsalted) 1 Tbsp fresh rosemary (finely chopped) fresh parsley (finely chopped) fresh oregano (finely chopped) 2 cloves garlic (blanched for 1 minute in hot water, then minced or pressed) Instructions Preheat oven to 410F. To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse ro...
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