Filet Mignon

Loosly based on Alton Brown's Steak Recipe

I've always loved steak, but it seemed in order to get a good one, I had to eat out. Even then, steakhouses can screw up a steak. It's either not tender or has no flavor, or worse, lacks both of these key things. This recipe is a guarenteed delcious steak!

Serves 2-4

• 2-4 Filet Mignons
• Ground Black Pepper
• Salt
• Canola oil, to coat

Directions

Leave your steak out of the fridge for maybe 30 minutes so it can warm-up to room temperture. This is a good time to heat the oven to 415° F. About 5 minutes before you are going to start cooking, put an iron skillet on the stove and let it get pipping hot.

Coat your steaks in canola oil and generously apply salt and ground black pepper. Place on iron skillet.

The steaks should be loud and sizzling immediately on touch down. This is browning and crisping the surface. Depending on the thickness of your steak and how well done you would like it, adjust the turn over times accordingly. I usually let the steaks brown for 1-2 minutes on each side. Once seared to perfection, place the whole skillet in the oven.

After about 4-6 minutes, according your tastes, remove the steaks from the oven, place them on plates, and cover with tin foil to rest. Serve with spinach and mashed potatoes for a hearty meal.

Cooking Notes

With steaks, sometimes you just have to wing it. This method is one where you have to be at the stove the whole time to keep an eye on things. You won't regret the result. You can do this with a regular stainless steel or non-stick skillet, but the iron skillet will really give you an extra boost of flavor that doesn't go unnoticed. Enjoy!