Beef Essentials The Best Skilletoven Baked Filet Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Steps:

• 1. PREP/PREPARE
• 2. You will need a good heavy-bottom, oven-proof pan.
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
• 6. Allow to rest for 30 - 40 minutes... let it come up to room temperature.
• 7. Chef's Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
• 8. Place a dry pan over high heat.
• 9. Just before placing the steak in the pan, add the salt.
• 10. Chef's Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
• 11. Add the steak to the hot pan... you should hear a nice satisfying sizzle.
• 12. After 3 - 4 minutes, flip, and allow to cook for an additional 2 - 3 minutes.
• 13. Add the butter to the top of the steak.
• 14. Place the pan into the oven, and bake until medium rare, about 8 - 10 minutes.
• 15. Chef's Note: If you are using an instant-read thermometer, it should read 120f - 130f (50c - 55c). You can cook it longer or shorter; depending on your individual tastes.
• 16. Remove from the oven, tent with some foil, and let it rest for 5 - 6 minutes. This will allow the juices to redistribute.
• 17. PLATE/PRESENT
• 18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• 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. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.