Room Temperature Steaks: Letting the steaks sit at room temperature ensures even cooking. Use a Meat Thermometer: For precise doneness, use a thermometer: 130°F for medium-rare, 140°F for medium ...

Add the steaks and cook, without moving, until the underside is well-browned, about 4 minutes. Turn the steaks over and repeat. Top each steak with 1/2 teaspoon of the butter and transfer to the oven.

“I thought about blue cheese on top of a filet and all three things just came together. After I tried the croissant, I thought it would be really good with a filet, but it would definitely need a ...

Filet typically costs upwards of $20 per pound and is one of the most expensive cuts of beef in the world outside ultra-high-end Wagyu or Kobe. This could force cooks to shell out $40 or more on ...

Season the beef with salt, and coat with the olive oil. Heat a cast-iron skillet over high heat. When the skillet is hot, sear the beef on all sides, then set the skillet in the preheated oven to ...

4 beef Tenderloin Steaks (filet mignon), each cut 1 inch thick (about 6 oz each) 1 tablespoon butter 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole ...

Ingredients include balsamic vinegar, sugar, butter, ground black pepper, soft fresh goat cheese and, of course, filet mignon — more specifically, six 5- to 6-ounce, one inch-thick steaks.

Place the steaks in the pan and sauté the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Serve immediately with a generous dollop of the Caesar butter.

Step 2: Add steak to pan and cook 3-4 minutes - this will depend on thickness of filet. Using tongs, flip steak and add a tablespoon of butter. Once butter melts spoon over steak.

For the marinated tomatoes: Slice the tomatoes and mix all the ingredients together. Let it sit for 15 minutes to marinate. Prepare the steak: Allow it to temper for 30 minutes at room temperature ...