I had some filet mignon in my fridge, so I decided to cook it up for dinner today! I wanted to make /viz/dotd-cabernet-filet-mignon-poached-egg-and-sweet-potato-fries, but by the time I had cooked the filet mignon and it was time to add the Cabernet Sauvignon wine I realized that the wine had a cork and I did not have a corkscrew.... I know, fail. u.u I forgot that wines come with corks, rather than twist tops :c Here`s what I made:
- %bull; Pan seared filet mignon
- Oven-roasted Aspargus
- Sweet potato fries
- Butter cooked sweet corn
For the filet, I just cooked it in a non stick skillet. Make sure the filet is at room temperature before cooking (any colder and when that steak hits the pan, the walls will contract... Leaving you with a VERY TOUGH steak, not to mention it won`t cook evenly and you`ll end up with a cold center and burned outside). Some olive oil into a hot pan. Once the pan gets hot, add the filet with presentation side down (the side that you want UP on the plate). Cook each side for about 2-3 minutes for medium rare. When you`re about to flip, add butter to taste (I add about a half tablespoon) - you don`t want to add the butter too early or else the butter will burn!! Flip. Add salt and pepper (DO NOT add salt first!! This is a mistake a lot of people do. If you add salt BEFORE putting it in the pan, the salt will draw the water out of the steak so instead of SEARING the steak, you will be STEAMING it and will end up with a not-so-tender steak. :c Make sure the steak has been SEARED/sealed before you add the salt!). Cook for 2-3 mintues on that side. I usually flip it again on each side. Most of the salt and pepper flavor will be absorbed just by sitting on top of the steak, but I believe that putting the seasoning against the hot pan kind of pushes the taste into the steak as well (not sure if this is true or just in my imagination haha). Then, move the steak to a clean plate and cover loosely with aluminum foil and let rest for about half the cooking time - this helps the steak cook through (it`s still cooking due to residual heat) and allows the juices to redistribute and make the steak super moist! The corn, just threw it into a pan with a few tablespoons of butter can gave it a shake every now and then. Season with salt and pepper to taste! :) The over-roasted asparagus is pretty easy too. Take off the stalk of the asparagus by holding the asparagus by the stalk then pushing down on the head until it snaps naturally. Discard the woody part. I like to remove the torn-looking things on the skin of the asparagus, but this is just personal preference. It doesn`t do anything to the taste. Line the aspargus up on a baking pan and drizzle with olive oil. Season with salt and pepper as desired then throw it into a preheated 425`F oven until the asparagus are tender enough to be pierced with a fork (or however tender you like)! The sweet potato fries were frozen (Ore-Ida brand), so I just heated up some canola oil then deep fried them for a few minutes. A pretty easy dinner! What did you have for dinner today? :) Pictures are mine, please do not take!