Pan seared and finished in the oven, this filet has the right amount of char on the outside, with a juicy, tender center. Serve with the Pink Peppercorn Chimichurri Sauce from Thermador for a perfect compliment.
Ingredients
For the Steaks
- 2 filet mignon steaks (approximately 10 oz each)
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
For the Pink Peppercorn Chimichurri Sauce
- 1/4 cup extra virgin olive oil
- 1/2 cup finely minced parsley (about 1 large bunch)
- 2 cloves garlic, minced
- Zest of 1 medium lemon
- 2 Tablespoons fresh lemon juice
- Pinch of red chili flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- Fresh cracked black pepper, to taste
- 1 teaspoon pink peppercorns, slightly crushed
Directions
In a medium bowl combine olive oil, parsley, garlic, lemon zest, lemon juice, salt, pepper red chili flakes, and pink peppercorns. Set aside.
Preheat oven to Roast 400° F.
Tie filet mignon steaks into an even round shape. Season with salt and pepper on both sides.
Heat a large oven-proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.
Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium-rare, 155-165°F for medium-well.)
Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.
Serve the steaks sauced with the pink peppercorn chimichurri sauce.
Recipe from our friends at Thermador.