Filet Mignon

So the flash kind of washed out the pictures of my steak, which is really disappointing considering how delicious the steak was.  I was really hoping the pictures would do it justice.

So, filet Mignon is pretty easy to cook actually.  Start by crushing some black peppercorns.  Use about 4-5 tablespoons of peppercorns.  Spread them on a cutting board.  Roll the edge of the skillet over the peppercorns, crushing them.  Then cook over a low simmer for about 6-7 minutes until you start to notice the peppery fragrance.

Let this mixture sit to cool.  Once cooled, add a tablespoon of salt.  It seems like a lot, but the result is delicious.  Then cover the steaks with the mixture and wrap in saran wrap.  Let the steaks sit at room temperature for an hour.  Preheat the oven to 450 degrees.

While waiting for the steak, begin to prepare the balsamic red wine reduction.  You will need red wine, balsamic vinegar, sugar, rosemary, and peppercorns.

Combine 1/4 cup red wine, 1/4 cup balsamic vinegar, 5-6 peppercorns, and about a teaspoon of sugar in a heavy saucepan.  Cook over low heat for about 30 minutes.  The mixture will start out thin and watery, but will thicken gradually as it cooks.  Eventually the amount of liquid remaining will be greatly reduced and it will be thick and smooth.  When it is almost done, add the rosemary in and stir for 2-3 more minutes.  Then strain to remove the rosemary and peppercorns.

As you can see, what started as 1/2 cup of liquid reduced to about 2 tablespoons or less.

This is very rich stuff though, so this recipe is enough for at least three steaks.

Also, make some caramelized onions for a topping.  Cook onions in a bit of olive oil over low heat until golden brown and softened.

Once the hour is up, heat a small amount (about 2 teaspoons) of olive oil in the cast iron skillet over high heat until the oil begins to smoke.  Then place the steaks on the skillet.  Do not move them once you've placed them in the pan!  Let them cook for about 4-5 minutes.  Then flip and cook on the other side for 4 minutes.   Next, remove the steaks from the skillet and put onto a cookie sheet in the oven for about 7 minutes.  It may be more or less time depending upon how well done you like the steak.

While the steak is cooking in the oven, throw some mushrooms and the caramelized onions into the pan.  Cook with a small bit of butter.

After removing the steak from the oven, check the temperature.  For a medium steak, the temperature should be 135 degrees.  Next, tent the steak with aluminum foil and let it rest for at least five minutes.  Letting the steak rest before cutting it is an important step!  Don't skip this.

Then serve with the balsamic reduction and mushroom/onion topping.

Enjoy with a side of Rosemary Crashed Potatoes and Pan Roasted Asparagus.