This delicious steakhouse recipe inspired by Ina Garten is a quick and easy way to bring restaurant-quality filets mignons to your table. Perfect for a special dinner, these juicy steaks feature a crispy, peppery crust and are finished with creamy butter. Pair with the optional Roquefort Chive Sauce for an elegant touch using simple, everyday ingredients!
Recipe Ingredients:
- 4 (2-inch-thick) filets mignons, tied (10 oz each)
- 2 tbsp vegetable oil
- 2 tbsp fine fleur de sel
- 2 tbsp coarsely cracked black peppercorns
- 4 tbsp (½ stick) unsalted butter, at room temperature
- Roquefort Chive Sauce (recipe follows)
How To Make Steakhouse Steaks?
- Preheat the oven: Preheat to 400°F (200°C, fan 180°C).
- Prepare the steaks: Pat the filets dry with paper towels. Lightly brush them with vegetable oil. On a plate, mix the fleur de sel and cracked black pepper. Roll the filets in the mixture, pressing gently to coat all sides evenly.
- Sear the steaks: Heat a large cast-iron skillet on high for 5–7 minutes until extremely hot. Add the filets and sear for about 2 minutes per side, ensuring all sides are evenly browned (this takes about 10 minutes total).
- Add butter and roast: Remove the skillet from heat and arrange the steaks flat in the pan. Place 1 tbsp / 15 g butter on each filet. Transfer the skillet to the oven and roast for 8–12 minutes until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
- Rest the steaks: Remove the skillet from the oven and transfer the steaks to a platter. Cover tightly with foil and rest for 5–10 minutes to allow the juices to redistribute.
- Serve: Remove the strings from the filets before serving. Serve plain or top with Roquefort Chive Sauce.
Recipe Tips:
- Use a Meat Thermometer: To achieve perfect doneness, check the internal temperature of the steaks. For rare, aim for 120°F (49°C), and for medium-rare, aim for 125°F (52°C).
- Let the Steaks Rest: After cooking, rest the steaks for 5–10 minutes under foil to lock in the juices and keep the meat tender.
- Preheat the Skillet Properly: Heat the cast-iron skillet until it’s very hot before searing. This ensures a golden crust without overcooking the inside.
- Coat Evenly with Seasoning: Roll the filets thoroughly in the salt and pepper mixture to get a flavorful crust on every bite.
- Don’t Skip the Butter: Adding butter before roasting enriches the flavor and creates a steakhouse-style finish. Use room-temperature butter for the best results.
How To Store Leftovers?
- Refrigerate: Let the leftover steaks cool to room temperature first. Then, wrap them tightly in foil or store them in an airtight container. Keep in the fridge for up to 3 days.
- Freeze: Allow the steaks to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Heat a skillet over low heat with a little butter or oil. Add the steak and gently warm for 2–3 minutes per side, keeping it from overcooking.
Nutrition Facts
- Calories: 715
- Total Fat: 78.1 g
- Saturated Fat: 27.2 g
- Cholesterol: 198.4 mg
- Sodium: 3,606.3 mg
- Potassium: 116.8 mg
- Total Carbohydrate: 3.8 g
- Dietary Fiber: 0.1 g
- Sugars: 0.2 g
- Protein: 16.8 g
Check out More Recipes:
Ina Garten Steakhouse Steaks
Description
This delicious steakhouse recipe inspired by Ina Garten is a quick and easy way to bring restaurant-quality filets mignons to your table. Perfect for a special dinner, these juicy steaks feature a crispy, peppery crust and are finished with creamy butter. Pair with the optional Roquefort Chive Sauce for an elegant touch using simple, everyday ingredients!
Ingredients
Instructions
- Preheat the oven: Preheat to 400°F (200°C, fan 180°C).
- Prepare the steaks: Pat the filets dry with paper towels. Lightly brush them with vegetable oil. On a plate, mix the fleur de sel and cracked black pepper. Roll the filets in the mixture, pressing gently to coat all sides evenly.
- Sear the steaks: Heat a large cast-iron skillet on high for 5–7 minutes until extremely hot. Add the filets and sear for about 2 minutes per side, ensuring all sides are evenly browned (this takes about 10 minutes total).
- Add butter and roast: Remove the skillet from heat and arrange the steaks flat in the pan. Place 1 tbsp / 15 g butter on each filet. Transfer the skillet to the oven and roast for 8–12 minutes until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
- Rest the steaks: Remove the skillet from the oven and transfer the steaks to a platter. Cover tightly with foil and rest for 5–10 minutes to allow the juices to redistribute.
- Serve: Remove the strings from the filets before serving. Serve plain or top with Roquefort Chive Sauce.
Notes
- Use a Meat Thermometer: To achieve perfect doneness, check the internal temperature of the steaks. For rare, aim for 120°F (49°C), and for medium-rare, aim for 125°F (52°C).
- Let the Steaks Rest: After cooking, rest the steaks for 5–10 minutes under foil to lock in the juices and keep the meat tender.
- Preheat the Skillet Properly: Heat the cast-iron skillet until it’s very hot before searing. This ensures a golden crust without overcooking the inside.
- Coat Evenly with Seasoning: Roll the filets thoroughly in the salt and pepper mixture to get a flavorful crust on every bite.
- Don’t Skip the Butter: Adding butter before roasting enriches the flavor and creates a steakhouse-style finish. Use room-temperature butter for the best results.
Ina Garten Steakhouse Steaks