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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This simple preparation of the king of cuts will be sure to wow diners. This can be cooked either indoors, in a pan, or grilled outdoors. Ingredients:
1 (4 -6 lb) whole filet mignon (tenderloin, untrimmed) |
1 bunch fresh rosemary |
kosher salt |
fresh ground black pepper |
1 teaspoon coarse sea salt |
Directions:
1. Using a paring knife, clean and trim all silverback from the tenderloin.
2. Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
3. Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
4. Arrange the steaks on a plate and return to refrigerator.
5. Separate the rosemary leaves from the sprigs.
6. Using a chef's knife cut the rosemary into 1/4 inch pieces.
7. Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
8. Remove steaks from fridge.
9. Pat steaks dry with a clean paper towel.
10. Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
11. Repeat steps 9 and 10 for the other side.
12. To prepare on grill:.
13. Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
14. To prepare on stove.
15. Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
16. Bon appetit.
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