Aged, grass-fed filet of beef tenderloin is salt-crusted in a blazing hot iron skillet then finished in a 550-degree oven to a perfect medium-rare. Served with a classicwith , porcini mushrooms, aged brandy and cracked green peppercorns, finished with a knob of double Devon cream butter..
For the Steaks
Aged tenderloin filets, cut 2-1/2 inch thick
Coarse sea salt
Blot filets dry, then lightly sprinkle coarse sea salt on all surfaces. Wrap loosely in butcher’s paper and refrigerate 4 hours.
Unwrap filets, blot dry and allow to stand 30 minutes at room temperature. Meanwhile, pre-heat an iron skillet over medium-high heat for 15 minutes and pre-heat your oven to 550 degrees.
Sprinkle a little coarse sea salt in the bottom of the skillet and carefully lay down the filets. Sear without moving for 3 minutes, re-salt the pan and sear the other side for 3 minutes.
Transfer the pan with the filets to the hot oven and roast about 7-8 minutes for medium rare. Transfer filets to a dish to rest while you prepare the sauce.
For the Sauce
1 shallot, minced
1/4 cup porcini mushrooms, brushed clean and thinly sliced
2 teaspoons butter
6 oz demi-glace
3 oz fine brandy, cognac, port or Madeira
1/2 tablespoon freshly-cracked dry green peppercorns
1 tablespoon double Devon cream butter, cold
Add 1 tablespoon butter to the hot pan that the steaks were cooked in. Add shallots and mushrooms and saute 2 minutes. Carefully add the brandy off the heat, taking care not to set the neighborhood on fire. Return to heat and reduce until only 1 tablespoon of liquid remains.
Add the peppercorns and demi-glace and bring to a boil. Remove sauce from the heat and whisk in double Devon cream butter.
Plate steaks and sauce and serve immediately with grilled asparagus and new potatoes, perhaps.
- Simply Suppers: Seared Steak Filets with Mustard Sauce Cookbook Recipe (thekitchn.com)
- Grill Up a Perfect Steak (howto.wired.com)