I have been asked by quite a few people how to prepare a steak. Now I am not a chef by any means, but I find cooking relaxing and challenging at the same time. As a Paleo Low Carb guy, steaks are always a possibility on my home menu. As my wife does not eat steak, I may be cooking a steak for myself and daughter and something totally different for my wife. Sometimes when I get home I feel like I am a contestant on a Food Network game show.
So here is the IMW Beef Tenderloin Filet Mignon recipe:
First purchase a filet. I like the grass fed meat section in the back of Wegmans. They usually sell the filets as a pack of 2 beef tenderloins. A tenderloin is NOT the same as sirloin although they look the same in the packaging.
I usually purchase the filets in the refrigerated section and store in fridge until I use it, usually within a day or so. Before cooking, leave the filet out still wrapped in the package until it reaches room temperature. Obviously it takes less time to reach room temp if in the fridge as opposed to frozen in the freezer so try to get the meat fresh. Room temp is important is important to cook the steak evenly throughout.
Danger- Do not let it get to room temp and then decide to put it back in the fridge!!! Once at room temp you should cook it or trash it. I prefer cooking and then eating it.
I run the steak under water briefly then pat it dry on both sides. Then I season the meat on both sides. I like salt, pepper and some onion and garlic powder. If you like your steak a little salty you can add some tamari or organic wheat free soy sauce as well.
Heat a sauté pan with a little olive oil. When pan and oil are hot, sear the meat on both sides. Usually no more than a minute but check it to see that is seared and not burnt.
Then place it in a 325 degree preheated oven for 10-15 minutes. Put a tab of butter, not margarine, not butter spread, but real butter on the steak as you put it into the oven. I like Kelly gold butter hands down over other brands. Kelly Gold can also be found at Wegmans and Costco.
Use a meat thermometer to check the meat occasionally. I like it just below medium but above medium rare. I usually take it out of the oven around when the middle of the steak reaches 140-145 degrees. I let the meat then sit/rest for five minutes on the counter to let the juices all settle around the steak. The juices mixed with the melted butter are amazing.
Then I take a knife and fork and dig in. This is usually so good that unfortunately my dog Ellie does not get any leftovers as there are none.
Sometimes I add just a bit of worcestshire sauce to the meat a few minutes before taking it out of the oven.
As for seasoning the steak prior to cooking, you can use whatever spices you like. Don’t be afraid to use salt. It helps tenderize the meat for cooking. And contrary to popular belief, salt does not cause high blood pressure in the majority of people.