Page 120 - Harrington Family Recipes

Fillet Mignon -- Pan Seared

Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fillet mignon -- 1 1/2" thick
4 tsps olive oil
salt and pepper

Adjust oven rack to lower-middle position, place rimmed baking sheet on
oven rack and heat oven to 450 degrees. When oven reached 450 degrees,
heat 10-inch heavy=bottomed skillet (not nonstick) over high heat on
stovetop until very hot, about 3 minutes.

Meanwhile, rub each side of steaks with 1/2 tsp of oil and sprinkle
generously with salt and pepper. Place steaks in skillet and cook,
without moving steaks, until well-browned and a nice crust has formed,
about 3 minutes. Turn steaks with tongs and cook until well-browned and a
nice crust has formed on second side, about 3 minutes longer. Remove pan
from heat, and use tongs to transfer steaks to hot baking sheet in oven.

Roast 2 to 4 minutes for very rare (center of steaks will appear cherry
red and feel very soft and loose when cut with tip of paring knife), 4 to
6 minutes for rare (centers will appear red and soft), or 6 to 8 minutes
for medium-rare (centers will appear pink and feel firm but juicy), or 8
to 10 minutes for medium (centers will appear light pink and feel firm and
compact). Transfer steaks to large plate; loosely tent with foil, and let
rest about 5 minutes before serving.

Source: "Cooks Magazine, May/June 2001"

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Per Serving (excluding unknown items): 320 Calories; 27g Fat (77.7%
calories from fat); 18g Protein; 0g Carbohydrate; 0g Dietary Fiber; 70mg
Cholesterol; 48mg Sodium. Exchanges: 2 1/2 Lean Meat; 4 Fat.

NOTES : I have made this several times and it works real well. I
made it 1/1/06 for Jerry & Kathy. The steaks were
absolutely perfect.

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