Thursday, August 19, 2010

Filet Mignon with Baby Broccoli and Seared Belgian Endive

It's important to feed the ones you love the food they like to eat.  In my case that means steak.  Good steak.  While at the store this afternoon I came across some lovely Filet Mignon Steaks.  I like to cook mine in a cast iron skillet and finish them off in the oven.

Step One:  Pamper your steaks.  Give them a pat down with some salt & pepper, fresh chopped rosemary and chopped garlic.  Place them in a plastic bag and add in 4 tablespoons of good olive oil and a splash of Worcestershire sauce & soy sauce.   Let them mellow out in the fridge for about 3-4 hours and then let sit out for about 15 minutes before cooking.
Step Two:  Sear all sides in a cast iron pan over medium heat.  I usually go for about 3 minutes each side.
Step Three: Place in a 475 degree oven for 3-6 minutes to finish them off.  I like mine medium rare so they go in for about 3 minutes.
Step Four: Let your steaks rest.  Set them on a cutting board and cover them with foil.  Leave them alone for about 10 minutes.  If you cut into them too soon all the juices will run out.

For the Endive:  While your steaks are resting cut them length wise and sear (over medium heat) flat side down in the same pan your cooked the steaks in.  Drizzle with a little olive oil and season with salt & pepper.

For the Baby Broccoli: Steam until tender and season with red chile flakes, salt & pepper.  If you want it extra tasty add a little butter.

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