Filet Mignon Garlic Toasts Food

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

CHARBROILED FILET MIGNON MEDALLIONS WITH ROASTED PEAR AND GARLIC SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the filet medallions and pat completely dry. Add the medallions to a medium mixing bowl, and drizzle with olive oil. Sprinkle with sea salt, a few pinches of seasoned salt, and black pepper. With your hands, rub both sides of the medallions until they are covered with the oil and spices. Set aside in the refrigerator for at least 1 hour.
• Meanwhile, cover the bottom of a glass baking dish with aluminum foil. Cut off a small slice from the bottom of each pear they can stand up straight and arrange them, upright, in the baking pan. Add garlic and drizzle the pears and garlic with olive oil. Cover with aluminum foil. Roast in the oven for 30 minutes.
• Allow the pears to cool for 30 minutes and then peel off the skin and remove the core.
• Add the garlic, pears and chicken stock to a blender and blend until smooth. Pour the mixture into saucepan over low heat and season with a couple of pinches of sea salt and pepper and let simmer for a couple of minutes.
• Heat the broiler. Cover a baking sheet with foil and arrange the filet mignon medallions on the pan. Charbroil on high on the top rack, about 6 inches below the broiler. Broil for 5 to 7 minutes for medium-rare. Do not flip.
• Ladle a bed of the roasted pear and garlic sauce on each of 6 plates. Use tongs to top each with a filet and serve.

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER

Steps:

• Preheat grill to high.
• Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
• Stir in 2 teaspoons oil until combined.
• Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cover and place in the freezer to chill.
• Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
• Rub on both sides of steak.
• Rub both sides of bread with the halved garlic clove; discard the garlic.
• Grill the steak 3 to 5 minutes per side for medium-rare.
• Grill the bread until toasted, 30 seconds to 1 minute per side.
• Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
• Divide watercress among 4 plates and top with the steak-topped toasts.

FILET MIGNON GARLIC TOASTS

Steps:

• Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
• Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
• Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium.
• Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
• Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
• Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.