Cabernet Filet Mignon Steaks
2 (4 to 6 ounces) 1-inch thick filet mignon steaks
Olive oil
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter
Buying Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Check out Types of Steaks and How To Cook the Perfect Steak.
Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil.
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
Pan-Searing Steak Cooking Technique:
searing steakaIn a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil.
Sear the steaks, moving them with tongs a little so they don't stick to the bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet-Cherry Sauce).
Serve whole or slice thin and fan onto individual serving plates.
Sear-Roasting Steak Cooking Technique:
Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
