|Photo from mylifeasamrs.com|
Wine Pairing: Don & Sons 2010 Sonoma Coast Pinot Noir
Yield: Serves 2
2 (10 ounce) filet mignon steaks
1/2 - 1 teaspoon porcini powder
1/2 teaspoon porcini salt
3 tablespoons salted butter
Season on side of each steak with 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt.
Preheat oven to 350°F. Heat a large cast iron skillet over medium-high to high heat. Add butter and allow to get nice and hot.
Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute). While they are cooking season the other side with another 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt. Flip steaks and sear remaining side for about 1 minute.
Remove from skillet with a spatula (be careful not to mess with them too much so the juices aren't released). Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak. Place pan into the preheated oven a cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):
126°F for Rare (remove from oven at 121°-122°)
131°F for Medium Rare (remove from oven at 126°-127°)
145°F for Medium (remove from oven at 140°-141°)
154°F for Medium Well (remove from oven at 149°-150°)
Well done - seriously do NOT do this
After the steaks have rested for at least 5 minutes. Place a puddle of aged balsamic on your place and top with filet. Serve hot and enjoy!!!