Pan-Seared Filet Mignon Recipe

I was asking my dad the other day, since he is the master chef with the bq, for his famous filet mignon recipe. I decided to get creative with it. Here it is below.

Pan-Seared Filet Mignon-

4 centers cut filets mignon. 1 1/2 inches thick

4 teaspoons of olive oil

1 tsp. of paprika

1 clove of garlic minced

1 tsp. fresh oregano

1 tsp. fresh basil

Salt & pepper to taste, (sea salt)

1. – Adjust oven rack to lower middle position. Place rimmed baking sheet on oven rack & heat at 450 degrees. When oven is @ 450 degrees, heat a 10 inch heavy skillet over high heat on the stove top until very hot, and that takes about 3-4 minutes depending on stove.

2. Rub each side of the steak with 1/2 teaspoon, oil and sprinkle generously with salt, pepper & herbs. Place steak in skillet and cook, without moving the steaks, until browned. Turn steaks with tongs & cook until well browned. Remove pan from the heat, and use tongs to transfer steaks to hot baking sheet in oven.

3. Roast 2 to 4 minutes for very rare steaks that appear cherry red and feel very soft and loose. (That usually takes up to 6 minutes.) For medium rare, takes up to 8 minutes. Then you can do well done for about 10 minutes. After transferring steaks to the oven, proceed to your sauce.

I love Garlic so this is a great sauce.

Argentinian Style Sauce

1 cup of fresh parsley washed & dried

5 medium garlic cloves- peeled

1/2 cup of extra virgin olive oil

1/4 cup of red wine vinegar or balsamic for a richer flavor

2 tablespoons of water

1/4 cup of minced red onion

1 teaspoon of sea salt

1/4 teaspoon red pepper flakes

1/2 teaspoon of honey

Process parsley & garlic in work bowl of food processor. Make sure it is finely chopped. Then transfer to a medium size bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. Sauce will taste the best when served fresh but you can keep it in the fridge up to four days.

~KALI OREXI~

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