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easy
4
Black Truffled Filet Mignon from The Inn & Spa at Cedar Falls in Logan, OH, a BnBFinder.com listed inn.
4 each Filet Mignon 6 oz each
1 each Fresh Black Truffle-fine chopped
1 each med. shallot-fine chopped
1 clove Garlic minced
1/2 lb unsalted butter-room temperature
2 tbsp chopped fresh herbs, parsley, thyme, rosemary
1 tsp truffle oil
Olive Oil
Kosher Salt
pepper
Preheat Oven to 400º
1. Place the butter in a mixing bowl and turn the speed to medium and blend until the butter is very pliable.
2. Add the truffle, shallot, garlic, herbs and oil to the bowl and mix long enough to combine and turn off.
3. Season the filets generously with salt and pepper.
4. In an over proof sauté pan over medium heat, place the filets in the pan and sear both sides. After turning the filets to the second side place the whole pan in the oven for about 10 minutes for a medium doneness.
5. When done to desired doneness, remove from oven and dollop some butter on top of each and place back in oven for about 30 seconds to start the butter melting.
6. Remove from pan and plate pouring the juices from the pan evenly over the filet.
Serve w/Duo of Roasted Vegetable, Red Skinned Potatoes & Roma Tomatoes
mhelhanee says:
Oh this is heaven!! A foodie exchangee friend from Velletri sent me some white truffle oil and black summer truffles... I can make one now!!
DeniseM81 says:
I LOVE All Steak...especially Filet Mignon..follow these tips to make something special ..something spectacular!!!
Room Temperature:
Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room's temperature differs from 70 degrees F., then just adjust your time accordingly.
A cold steak will contract when it hits the heat and this wall cause it to toughen. This is possibly the first biggest mistake people make.
Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it!
Salting the Steaks:
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak.
Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat's surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray, not brown.
On Food and Cooking, by Harold McGee (Food Scientist):
Meat cells brown at around 310 degrees F. Water on a steak's surface boils and turns to steam at 212 degrees F, so a wet steak can turn gray and cook through before its surface can brown.
I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving
Exception to the Rule - Steak Salt Curing Method: This salt curing method can make a choice cut of steak taste like prime steak.
Use kosher or sea salt only (not fine table salt).
Use 1-inch steaks or thicker. Cover both sides of your steak generously with salt. Let sit at room temperature for one (1) hour. If using thinner or thicker steaks, modify the time accordingly.
Rinse off all the salt with water and then pat the steaks completely dry with paper towels.
Cook the steak to you liking.
Agnes says:
Should one use above method for all steak? Would love to know as I have a different steak out for to bbq. Thanks
Agnes
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