Wednesday, December 29, 2010

Seared Beef Tenderloin Filets

I love a beef filet as much as the next person, but honestly, I can't afford it.  I see it in the butcher case for about $23.99/lb most of the time.  Thanks to the butcher at Dierbergs, I've found an affordable alternative.  Each week they have petite beef medallions for $6.99/lb and they are wonderful!

6 approx. 1/2 lb beef medallions
2 Tbsp olive oil
Salt and pepper to taste

Preheat oven to 425 degrees with a rack in the center.

Season filets with salt and pepper.  Heat an ovenproof saute pan over medium-high for 5 minutes.

Sear filets in oil on one side for 4 - 5 minutes.  Turn them over, place the pan in the oven, and roast to desired doneness  Remove pan from the oven, transfer filets to a plate, tent with foil, and let rest 5 minutes before serving.  Serve with Bearnaise Sauce.

For Rare:  Sear 5 minutes, Roast 5 minutes, and let rest 5 minutes.
For Medium-Rare:  Sear 5 minutes, Roast 7 minutes, and let rest 5 minutes
For Medium:  Sear 5 minutes, Roast 9 minutes, and let rest 5 minutes
For Medium-Well (my favorite):  Sear 5 minutes, Roast 11 minutes, and let rest 5 minutes

No comments:

Post a Comment