This is the perfect entree for Valentine' Day. It's simple, fancy and quick. The steaks cook in less than 10 minutes and the sauce takes no time at all. Best of all, there is only one pan to wash! Finishing the fillets in the oven is the secret of professional chefs so you will indeed impress your love.
This recipe is for four so if you and your valentine have been around the block for a few years why not invite your favorite couple and make it a foursome for dinner. Have them bring the wine, preferably a vintage Bordeaux. If you think about all the money you are saving by eating at home, you won't mind splurging on a good bottle, something that would be prohibitive for most of us these days at a good restaurant. That's the trade off and in my mind, a good one!
Roasted fingerling potatoes and a simple green vegetable, like green beans, is all you need to accompany.
Stay tuned for a great dessert...hint, it's chocolate!
4 (8-ounce) filet mignon
3 tablespoons olive oil
fleur de sel or plain salt
coarsely cracked black peppercorns
2 cloves garlic, minced
1/4 cup tawny port
1/2 cup heavy cream
1/2 lbs Roquefort Cheese, crumbled
2 tsps fresh chopped parsley
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the fillets dry with a paper towel and brush them lightly with vegetable oil. Season liberally with salt and pepper.
When the skillet is ready, add the fillets and sear them evenly on both sides for about 2-3 minutes per side.
Remove from the stove and place the skillet in the oven. Cook the steaks until they reach 125 degrees F for rare or 135 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)I like mine medium rare and usually cook in the oven for about 5 minutes. But it all depends on the thickness of the steaks and your oven. Try to err on the rare side for remember they will continue to cook internally while they rest
Remove the steaks to a serving platter, cover loosely with aluminum foil and allow to rest at room temperature for 10 minutes.
Meanwhile make the sauce:Add the garlic and port to the skillet and bring to a boil scraping with a wooden spoon any brown bits from the bottom. Boil until reduced to 1/3 cup, about 2 minutes. Whisk in the cream, bring to a boil, and reduce by half, another 2 minutes. Add the cheese and whisk until it melts, another minute or so. Season to taste with salt and pepper.
Transfer the steaks to individual plates, spoon the sauce over them and serve at once.
Adapted from Williams Sonoma French