Sunday, March 22, 2009

My cooking life will never be the same

My sister Patty, who is a great cook, sent me a link to a cooking website where the issue of over cooked pan seared steaks was discussed. The issue is this: when you pan cook a filet mignon or a strip steak, you tend to overcook the first 1/8 of an inch or so of the meat. While the center of the filet/steak might be a wonderful medium-rare, the outside of the meat has a grey, medium-well feel to it. This website solved the problem this way:

Pre-heat your oven to 275F. Take the filet/steak out of its wrapper, and pat dry with a paper towel and then liberally apply salt and pepper to the meat. Place the meat onto a roasting pan, and put the pan into the oven. Cook the meat for 20-25 minutes, or until the internal temperature of the meat is 90-95F.

Once the meat is between 90-95F, remove the pan from the oven and cook the meat as follows:

4 T chilled butter
4 filet mignon steaks
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 T drained capers
1 T dijon mustard
1/3 cup chopped parsley (optional)
Salt and pepper to taste

Melt 1 T butter in a heavy skillet over medium-high heat.
Add the steaks to the skillet and cook to desired
doneness. When done, transfer the steaks to a warm
platter and tent with foil.

Melt 1 T butter in the same skillet over medium-high heat.
Add the shallots and saute for one minute. Add the wine,
capers and mustard. Simmer until slightly thickened,
about 2 minutes. Stir in the parsley, and reduce heat
to medium low. Whisk in the remaining 2 T butter, and
season the sauce with salt and pepper. Pour the sauce
over the steaks and serve.

I cooked the filets for about 2 minutes a side. I used an instant read thermometer to check the temperature of the meat. I cooked the filets until the internal temperature of the meat reached about 130F. I am happy to report that the filets were a perfect medium rare throughout. There was no grey crust on the meat. Yep, my cooking life will never be the same!


Lisa said...

I'm making these this week using Patty's suggested method. I'll let you know how it goes.


Paul's Blog said...

The key to success is a good thermometer. I used a remote sensing thermometer for the oven cooking and an instant-read thermometer for the searing.

Lisa said...

The other question is whether I want to use a $40 Cab, since it's all I have in the house. Hmmmm...


Paul's Blog said...

You can use that $40 bottle of Cabernet, but I would recommend a cheap bottle of Australian Merlot or Shiraz. Certainly, you will go out to a store between now and Friday night?