Saturday, February 27, 2010

Sear Roasted Filet Mignon

Sear Roasted Filet Mignon

After Dan's Aunt from Omaha visited, she sent a thank you card with gifts. One of those gifts consist of many delicious Omaha steaks. YUM! Being from a farm in MT, and also going to college in MT, I always have had access to free fresh farm meat. Now in Florida, Dan and I have to buy it...Bummer....Sooooo, getting this gift from Dan's Aunt was WONDERFUL. We have had many a night of delicious filets....mmm.mmm.good! I suggest if you are NOT on the free fresh farm meat circuit, to try Omaha Steaks:)

Here is recipe straight from the Omaha Steaks mini cookbook and coupon book that came with the meat. It is really good:) I will put in BOLD the different little tweaks I added and such:)

Sear Roasted Filet Mignon

Thaw 5oz. or 6oz. Omaha Steaks Filet Mignons overnight in the refrigerator or use the quick thaw method of placing steaks in their vacuum packaging in a sink with cold water for approx. 30 minutes.

-Preheat oven to 450 degrees

-Remove steaks from vacuum packaging and season. I use Salt and Pepper

-Slice up some garlic, onion, and mushrooms to saute for the top, and also get the crumbled blue cheese out of the fridge.

-Heat 1 TB olive oil over med/high heat in large ovenproof* saute pan.

-When oil is hot, add filets to the pan and sear until nicely browned, about 2 minutes on each side. During the 2 min on each side for searing, I put a little butter or oil in a separate pan and put onion/mushroom mixture in it.

-Place the saute pan into the oven and roast for 4-5 minutes for medium doneness. At this time I saute the onion/mushroom mixture, adding a splash of red wine if its handy.

-Carefully remove the hot pan from the oven, using a heavy duty hot pad.

-If you slice into one and it is too rare, simply let it sit a minute or will keep cooking on its own.

-Top steaks with crumbled blue cheese, and the mushroom mixture.

*An ovenproof skillet would be oven safe up to 500 degrees and would not have plastic or wooden handles. A cast iron skillet works well.


  1. nice Kaela. I'm pretty sure a splash of red wine is usually available, and nice touch with the feta, mushrooms and onions. Glad to see you are not incinerating good meat. I'm posting this one on FB. Its a good plug for beef, or free, fresh farm meat, if you will:)

  2. I do it a little bit differently, but that sounds good. Except for the salt.

    Salt pulls moisture out. Searing seals it in, so the salt, before searing, will counteract the searing.

    I wait until after it's cooked to add salt.