Filet Mignon, what a great cut of meat to cook when it's not convenient to grill outside. I generally buy steaks like Porterhouse and Ribeye but I will only grill those. So when the weather is not cooperating for outdoor cooking, I will get filets and cook them indoors without having to smoke out the entire house or worry about too much oil splatter etc.
First you should start off by taking your steaks out of the fridge 30 minutres prior to cooking. You don't want to put a super cold steak on a hot pan, it causes the meat to seize up and become tough. While your steaks are coming to room temperature get started on the butter.
Herbed Butter:
½ stick butter, softened
3 small cloves minced garlic
1 T fresh parsley
Filet Mignon:
2 Filet Mignon Steaks
Herbed Butter
1 T olive oil
salt and pepper
Season steaks on both sides liberally. Preheat oven to 350. Heat oil in oven proof skillet pan on medium high heat. Add steaks and cook until browned. Don't flip until browned. You will know it's nice and browned when it lifts easily from the pan. If it doesn't lift easily, chances are it's not ready to flip. Cook on second side another 2-3 minutes. Pop steaks in same pan into the oven until deisred doneness. My filets were rather thick so I left them in there for 10 minutes. Use a thermometer to check for doneness. Remove from oven and set aside on plate to rest for 5 minutes. Top steaks with slices of herbed butter. The amount varies on how much you prefer. I used about 1 T per steak.
Baby Bok Choy:
(prepare while steak is in oven)
2 T minced garlic
1 bunch baby bok choy (stem trimmed)
1 small pinch crushed red pepper
¼ C vegetable stock (or chicken stock)
salt and pepper
2T butter
Melt butter over medium heat in pan. Add garlic and crushed pepper, cook about 1 minute. Add bok choy to pan and cook until starting to wilt, stirring often. Add vegetable stock and cook on medium low about 5 minutes. Season with salt and pepper to taste.
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