Receta de solomillo (perfecto siempre)

Ingredientes

• 4 8-oz Filet mignon steaks ((1.5 to 2 inches thick, at room temperature))
• 2 tbsp Unsalted butter ((softened, divided))
• 1/2 tbsp Fresh rosemary
• 1/2 tbsp Fresh thyme
• 1 clove Garlic ((minced))
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Preparación

1. 1

   If possible, remove your steaks from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)

2. 2

   In a small bowl, mash together half of the butter (1 tablespoon or 14g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.

3. 3

   Preheat the oven to 400 degrees F (204 degrees C).

4. 4

   Trim any connective tissue around the edges of the steaks. Pat them dry with paper towels.

5. 5

   Season the filet mignon liberally with sea salt and black pepper on all sides.

6. 6

   Heat a large cast iron skillet over medium-high heat for 2-3 minutes, until very hot. Add the remaining butter (1 tablespoon or 14g) and let it melt.

7. 7

   Add the steaks to the pan in a single layer. Sear for 2 minutes on each side, without moving them around.

8. 8

   Transfer the skillet to the preheated oven. Cook filet mignon in the oven to the doneness you want. (I recommend medium rare or medium.) For a 2-inch (5 cm) thick filet, it takes about 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well.For best results, use a meat thermometer to check for the right temperature -- 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).

9. 9

   Transfer the steaks to a plate. Top each with 1/2 tablespoon of garlic herb butter (slice the log of herb butter into four parts and place one on each steak). Let the steaks rest for 5 minutes before serving and slicing.