Time: 1 hour 50 min.
Complexity: easily
Servings: 2

This recipe will help you fry filet mignon so deliciously it's just like you'd get at a fancy steakhouse. For frying, it's best to use a seasoned cast-iron skillet, which is also oven-safe. First, thoroughly dry the steaks with vegetable oil and coat them in a mixture of ground black pepper and coarse salt. Then, sear them in a hot skillet until crispy. Finally, bake the meat in the oven until done. If desired, brush with butter. Serve the steaks with a Roquefort and chive sauce.

Ingredients:

Beef

• 2 filet mignon (280 g each)
• 2 tablespoons of vegetable oil
• 1 tbsp. l. fleur de sel
• 1 tbsp. coarsely ground black pepper
• 2 tablespoons unsalted butter, room temperature (optional)

Roquefort and chive sauce

• 1.5 cups heavy cream
• 60 g of French Roquefort, crumbled (110 g with the rind)
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 tbsp chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, black pepper, salt fleur de sel, chives, Roquefort cheese, cream

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Heat a large, well-seasoned cast-iron skillet over high heat until very hot, 5 to 7 minutes.
Step 3
• Meanwhile, pat the fillets dry with paper towels and lightly brush them with vegetable oil. Combine the fleur de sel and ground pepper on a plate and coat the steaks in the mixture, pressing gently to coat them evenly on all sides.
Step 4
• When the pan is hot, add the fillets and fry them evenly on all sides, about 2 minutes per side, for a total of 10 minutes.
Step 5
• Top each steak with 1 tablespoon of butter, if using, and transfer the pan to the oven. Bake the steaks until the internal temperature reaches 120°F (49°C) - 125°F (51°C) for medium-rare. To check for doneness, insert a thermometer into the side of the steak and reach the very center.
Step 6
• Place the steaks on a serving platter, cover tightly with aluminum foil, and let rest at room temperature for 10 minutes. Serve hot with Roquefort and chive sauce.
  
  Roquefort and chive sauceIn a small heavy-bottomed saucepan, bring the heavy cream to a simmer over medium heat. Simmer gently, stirring occasionally, until the liquid is thick and creamy, about 20 minutes. Remove from heat, add the cheese, salt, pepper, and chives, and whisk briefly to melt the cheese.

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