A simple, yet elegant meal consisting of a pan seared filet mignon with grape tomatoes bursting with flavor and spooned over charred bread.
I seasoned the filet with olive, oil sea salt and pepper and seared it in a hot skillet on all sides in order to develop a brown delicious crust. After browning the filet, I roasted it in a 425 degree oven for about 10 minutes for medium rare. After 10 minutes, remove the steak from the pan and allow to rest tented with foil for at least 15 minutes prior to serving.
While the meat was resting, I gently warmed 1/4 cup of olive oil in a sauce pan with 2 minced cloves of garlic. When the garlic reached a sizzle, but before it turned brown, I tumbled in a container of grape tomatoes (you could also use cherry tomatoes). Seasoned with flaked sea salt, placed a lid on the sauce pan and cooked just until the tomatoes begin to burst. Immediately remove the tomatoes from the heat and drizzled with 1 tablespoon of balsamic vinegar and a small bunch of chopped fresh basil. Serve over charred bread.
Amy,
ReplyDeleteThe tomato and basil look wonderful and a great accompanyment to a filet.. However, I was disappointed in the appearance of the filet. That 1/2" of gray between the crust and the meat makes me think it isn't nearly as good as it could be.
You really do need to try the roast then sear method - I guarantee that you will not be disappointed! If you are, I will get you a replacement filet!
Jim
Hi Jim,
ReplyDeleteI know, I know. When I bought the steak I did so with the intention of trying out your method, honestly! But then it got to a little too late in the evening and I was rushing around a bit. So I was afraid, actually, in my hurriedness I would make an error and ruin it. I am definately going to do it soon!
Amy