I don’t think I’m in the meat-eating minority when it comes to craving a good steak. It had gotten to the point where I couldn’t recall the last time I had enjoyed – and I mean really savored – a perfectly cooked and seasoned filet. That was until I saw the following post: whitsamusebouche.com/2011/12/08/restaurant-style/
and realized that I could (fingers crossed) create the perfect restaurant-quality filet at home and without a grill! This recipe was very easy and the herb butter of thyme, parsley and lemon zest is the perfect complement to the steak. Steak knives are not needed – barely any pressure from a butter knife was needed to cut the filet and the blue cheese+herb butter created more ooey-gooey deliciousness than I could’ve ever imagined!
Restaurant Style Filet Mignon:
- 2 8 ounce filet mignons
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 stick butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon freshly grated lemon zest
The filets were seasoned very generously with salt and pepper, then seared for 2-3 minutes per side (in 1/2 of the herb butter) in a screaming hot cast iron skillet. (make sure you have proper ventilation, things will get nice and smokey!) Once properly seared, they were placed in a 400 degree oven for about 6-8 minutes, adding a pat of the herb butter and blue cheese about one minute before they were done cooking.
The meal was served with roasted carrots which had been tossed in olive oil, thyme, salt and pepper and baked for about an hour, and twice baked potatoes which were mashed with boursin, a little sour cream, butter and salt and pepper. (Boursin makes everything better!) Be sure to coat the potatoes in a layer of olive oil before you bake them for a crunchy potato skin.
The finale was lemon sorbet served in lemon halves. I was surprised by how simple this recipe was and look forward to making more sorbet flavors this summer.
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice (about 3-4 lemons)
2 teaspoons fine lemon zest
You’ll want to create a simple syrup by heating the water and sugar on medium high heat until the sugar has dissolved. Once the simple syrup has cooled, add the lemon juice and lemon zest and stir. You can add this mixture to your ice cream maker, using the manufacturer’s instructions. I don’t have an ice cream maker, so I poured the mixture into a cold bowl, placed the bowl in the freezer and stirred it every 30 minutes. It took around 3 hours for the sorbet to hold its form and it was delicious!