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Can you put....
Filet Mignon in the oven? As in bake it?
Our broiler doesn't work (big shocker in this crap-hole apartment) and I don't think that it will be grilling weather tomorrow night.
If indeed I CAN do this, how do I do it?
Thanks!
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Posted 2/13/07 5:58 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
LightUpOurLife
Totally in love
Member since 8/06 12785 total posts
Name:
Bonnie-Jean
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Re: Can you put....
I looked on great chefs. com and they said for one recipe.....
Four 8-ounce filets mignons
Preheat the oven to 350 F. Brown the filets on all sides in 2 tablespoons of butter in a heavy ovenproof sauté pan or skillet. Bake in the oven for 8 to 10 minutes, or until medium rare. Set filets aside and keep warm.
Can you ask a butcher?
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| Posted 2/13/07 6:11 PM |
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MrsPorkChop
Twinning!!
Member since 5/05 9941 total posts
Name:
Missy
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Re: Can you put....
Preheat the oven to 400ºF.
To make the steaks, pat the steaks dry with a paper towel and season generously with salt and pepper.
In a heavy, ovenproof skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 to 3 minutes until the meat begins to caramelize. Do not touch or poke at the meat so that caramelization can occur. You want your steaks to have that perfect contrast in texture: seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 to 9 minutes for medium-rare (when a meat thermometer registers 130º to 140ºF).
Remove the steaks from the oven and allow them to rest, loosely tented under a piece of aluminum foil, about 5 minutes.
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| Posted 2/13/07 7:53 PM |
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Re: Can you put....
Posted by MrsPorkChop
Preheat the oven to 400ºF.
To make the steaks, pat the steaks dry with a paper towel and season generously with salt and pepper.
In a heavy, ovenproof skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 to 3 minutes until the meat begins to caramelize. Do not touch or poke at the meat so that caramelization can occur. You want your steaks to have that perfect contrast in texture: seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 to 9 minutes for medium-rare (when a meat thermometer registers 130º to 140ºF).
Remove the steaks from the oven and allow them to rest, loosely tented under a piece of aluminum foil, about 5 minutes.
This sounds sooooooo good, but I don't have an oven-proof skillet!!! What can I use instead?
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| Posted 2/13/07 8:25 PM |
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charon54
My two boys!
Member since 5/05 7279 total posts
Name:
Rebecca
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Re: Can you put....
Posted by scarletbegonia
Posted by MrsPorkChop
Preheat the oven to 400ºF.
To make the steaks, pat the steaks dry with a paper towel and season generously with salt and pepper.
In a heavy, ovenproof skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 to 3 minutes until the meat begins to caramelize. Do not touch or poke at the meat so that caramelization can occur. You want your steaks to have that perfect contrast in texture: seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 to 9 minutes for medium-rare (when a meat thermometer registers 130º to 140ºF).
Remove the steaks from the oven and allow them to rest, loosely tented under a piece of aluminum foil, about 5 minutes.
This sounds sooooooo good, but I don't have an oven-proof skillet!!! What can I use instead?
This is exactly how I make them. What about a sheet pan, keep it in the oven when you are preheating it so the pan is hot when you transfer the steaks to it.
DH suggested a broiler pan.
Message edited 2/13/2007 9:38:54 PM.
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| Posted 2/13/07 9:37 PM |
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longford73
Welcome to the world Baby Boy!
Member since 8/06 3127 total posts
Name:
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Re: Can you put....
Posted by scarletbegonia
Posted by MrsPorkChop
Preheat the oven to 400ºF.
To make the steaks, pat the steaks dry with a paper towel and season generously with salt and pepper.
In a heavy, ovenproof skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 to 3 minutes until the meat begins to caramelize. Do not touch or poke at the meat so that caramelization can occur. You want your steaks to have that perfect contrast in texture: seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 to 9 minutes for medium-rare (when a meat thermometer registers 130º to 140ºF).
Remove the steaks from the oven and allow them to rest, loosely tented under a piece of aluminum foil, about 5 minutes.
This sounds sooooooo good, but I don't have an oven-proof skillet!!! What can I use instead?
Do you have a cast iron pan? That's how I make them.
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| Posted 2/14/07 12:48 PM |
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