My photo
Washington, DC, United States
"A rose is a rose is an onion." -Ernest Hemingway


Filet Mignon

Yeah, I'm not really sure how poor college students can afford beef tenderloin, either.

For two, you'll need:

+ two fillets, 1-2 inches thick
+ S&P
+ oil or fat, for cooking

       Remove fillets from the refrigerator about 20 minutes before cooking, allowing them to come up to room temperature.  Liberally pepper (do NOT salt, yet) both sides of each steak.  Bring a skillet with a thin layer of oil (or bacon fat, which is what I prefer) to medium-high heat.  Sear the beef for approximately 4 minutes on each side (for medium-rare).  Salt after removing from the pan, and allow to sit for at least 5 minutes before serving.

No comments:

Post a Comment