Are you ready for some steak?
Before we chat, how was your weekend? I was in sorta kinda sunny Miami this weekend for the BlogHer Food Conference. You may have noticed via my Instagram, Twitter, and Facebook pages. A food blogger, in Miami, at a conference all about food, with a bunch of amazing women??? Yeah…there will be picture-taking. I will share more about my experience through another post devoted to the conference, but in a nutshell, it was wonderful, inspiring, motivating, and so much fun!
Now onto my topic today: Filets and my favorite marinade! I heart steak. I try not to eat it too often, but when I do, I want to do it right. Filets are not fatty so they don’t have a ton of flavor which is why a marinade is perfect for them. This marinade is sweet, salty, and a little spicy (if you choose to use the red pepper). I love a sweet steak…shocking right? I think I could eat brown sugar on top of anything and everything…
This marinade is thick and gooey, kind of reminds me of a caramel sauce for meat? Trust me, it’s a good thing. I sear my steaks and then finish them in the oven and I sear them because…
of this!!! There’s nothing quite like a crunchy, sweet and salty crust to a filet mignon. Searing also packs in all the juices of the steak which is veeeery important. No one wants a dry steak. Ew.
Ok I don’t like this picture, but I’m sharing it anyway because it shows what the steak is supposed to look like when it’s fully cooked – Nice dark crust on the both sides and golden and caramely on the sides.
I know we need to move on to a new picture, but the most important thing about cooking a steak is letting it rest after it’s cooked. Do not, I repeat, do not cut into it right away. All the work of marinating, searing, and then cooking will all be ruined if you cut into right away – the juices will run out (THE FLAVOR PEOPLE!) and it just won’t be as a good. Learn a lesson from Izzy.
Sniff Sniff. Look, don’t touch. Her eyes were literally popping out of her head. And yes, after she sat nicely, she got a little treat. 😉
As you can see, there are no juices at all running out of this steak after it was cut. That’s the way aha aha I liiiiiiike it aha aha.
So are you having steak this week?
- 2 Filets
- ¼ cup extra virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon + 1 teaspoon dijon mustard
- a pinch of red pepper flakes (optional)
- Chopped fresh herbs (Optional, good choices would be basil, oregano, rosemary, thyme, parsley)
- Preheat oven to 375 degrees.
- Add Filets to a large ziploc bag.
- In a bowl mix all of the ingredients with a whisk and pour into bag. Massage the marinade into the filets and put in refrigerator for at least 2 hours. The longer the meat sits with the marinade, the better it will be. I typically make the marinade in the morning and let the meat marinade all day, about 8-10 hours.
- To cook the filets, add oil to an oven proof pan or skillet and place over medium-high heat. Let the pan heat up slightly then add the filets. Cook filets for about 3-4 minutes or until a dark crust forms. Turn steaks and do the same on the other side. Then place the pan in the oven and cook the filets for an additional 10 minutes (more rare) or 12 minutes (medium rare). I cooked mine for 12. Let the steaks rest on a cutting board for about 10-15 then enjoy. If they need to be re-heated pop them back in the warm oven for a few minutes.