Pan Seared Oven Roasted Filet Mignon
Source: adapted from oneperfectbite.blogspot.com
4 center-cut filets mignon, 1-1/2 inches thick
4 tsp olive oil
Coarse salt and pepper
Preheat oven to 450.
Place a heavy skillet, stovetop, on burner over high heat.
Meanwhile, rub each side of steaks with 1/2 teaspoon olive oil and sprinkle very liberally with coarse salt and pepper. Press seasonings into surface of meat.
Place steaks in skillet and cook without moving for 3 minutes per side.
Place skillet in oven. Roast 2 to 4 minutes for very rare (cold center), 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium.
Transfer steaks to a serving platter, tent with foil and let rest for 10 minutes before serving.
Yield: 4 steaks.
Jus Lié
4 cups low-sodium beef stock, divided use
5 teaspoons cornstarch
Salt and pepper to taste
Bring 3-1/2 cups of stock to a boil.
Mix cornstarch with reserved 1/2 cup stock. Whisk into simmering stock and cook until the mixture thickens and is clear. Adjust seasoning to taste.