| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 40 min |
| Cook: | 1 hr 10 min |
| Yield: | 2 servings |
Ingredients
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Instructions
- 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 steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 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.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1623 |
| Total Fat | 148 g |
| Saturated Fat | 74 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 66 g |
| Cholesterol | 491 mg |
| Sodium | 1218 mg |
Reviews
The recipe says “2 servings” at at the end says “serves 4” ??
i don’t get it which is it? Yield 2 servings or yield 4 servings? its confusing!!!
My favorite way to prepare and cook steaks. Did this for NY strip steaks for my hubby’s birthday and also any other special occasions when we splurge on steak. Delicious and simple.
I was watching Ina while on my treadmill (I know a little contradictory but a girl has to eat! Lol) and I saw her show her friend how to make this. I made it for a fancy dinner for my husband (I was in the doghouse) and he LOVED it as did I! All is good and I am out of the doghouse! Lol! The recipe was easy to follow and the flavors and presentation quite impressive. Thank you for another winner Ina!
This was amazing!!! However when I seared the steaks it produced a lot of smoke. Maybe my pan was too hot.
Where’s the mushroom recipe she had on this show???
Good recipe
Made this tonight (02/18/2021). Agree with Adrianna T. below, way too salty. I had to look up Fleur de sel and found out it is hoity-toity stuff at $30.00 an ounce for the real deal, or $2.00 an ounce on Amazon, but you are probably getting Morton Sea Salt, that I used. I had two, three-inch filets I cooked per instruction sans sauce. The sauce is way too fattening. I’m a sauce guy, but spouse said no! I should have made a salt-pepper mix and lightly sprinkled on the meat vice rolled the meat on a plate of salt/pepper mix. We had to cut off the top layer of meat to make it edible. Also, the recipe lacks a recommended time in the oven. I over cooked the meat at 20 minutes and should have pulled the meat out at 10 minutes for a temp check. The meat was medium-well at 20 minutes in a 400 F oven. I did baste the meat with a butter-garlic-chive-rosemary mixture. My wife, who is a trained chef and watches Ina along with other TV chefs opines Ina likes her salt, so if you are salt adverse, Adrianna is spot on, reduce the salt from Ina’s recipes. Sometime when my bride is not looking, I’m, gonna make that sauce.
Amazing Flavor! Ina comes through again! Thank you, thank you! It does make a lot of sauce, but perfect on baked potato. Delicious flavors, perfect steak!
All these comments that this was way too salty are because fleur de sel is nowhere near the same thing as kosher or table salt. You absolutely can’t substitute them 1:1. Fleur de sel is soft and just vaguely briny, not salty. If you’re going to use kosher salt, then you would want to use about 1/4 of what’s called for.