recipes barefoot contessa

Steakhouse Steaks (Serves 2)

Copyright 2008, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

2 (10 ounce) filets 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
1½ cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Preheat the oven to 400 degrees.

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 on all sides, pressing lightly to evenly coat.

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 for rare or 125 degrees for medium-rare on a meat 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.

Roquefort Chive Sauce
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.