Cabernet Filet Mignon Steaks

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INGREDIENTS

2 (4 to 6 ounces) 1-inch thick filet mignon steaks
Olive oil
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter

Buying Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor.

DIRECTIONS

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil.

Do not salt your steaks just before cooking. Salt bring moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Pan-Searing Steak Cooking Technique:




















In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil.

Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, approximately 5 to 6 minutes per side. Proceed to cook your steak to your desired doneness.

Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet  Sauce.

Serve whole or slice thin and fan onto individual serving plates.