The Perfect Steakhouse Filet

By classycook

Ingredients

• 2 beef tenderloin (filet mignon) steaks, about 1/2 pound each
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil or other neutral oil, preferably with a high smokepoint (I’ve also used a mixture of butter and olive oil)
• 2 tablespoons butter

Preparation

Step 1

Allow the meat to come to room temperature before all else. About an hour on the counter will do the trick. Season all sides generously – and make it rain with the salt especially.
Preheat the oven to 400 degrees F. Get a cast-iron or stainless steel (nonstick won’t give you the sear you’re looking for) oven-proof skillet going over high heat. When it’s super-hot and starts to smoke a little, add the oil.
Drop the steaks into the pan and sear each side for about 2 minutes – until you get a rich, brown crust on all sides. Use tongs to turn the meat.
Place a pat of butter on top of each steak, and put the skillet in the oven. Set the timer for 6 minutes for a perfect medium-rare.
Transfer the steaks to a plate. Cover in aluminum foil and let them rest for 10 minutes. This ensures that all of the delicious juices stay where they belong – inside the steaks! And they’ll continue to cook a bit more, too.
Serve immediately, preferably with your favorite Cab.