Filet Mignon

By Robert Rohrman

This is the way that I prefer to cook steaks. My favorite is the Filet Mignon. Use this recipe for your favorite. It will result in a crusty outer layer sealing in all flavor and leaving the middle Med-Rare.

Ingredients

• Filet Mignon's (Use the best quality you can get)
• Cumin
• Salt/Pepper
• Olive Oil
• Cast Iron Skillet
• Worsteshire/Teriyaki (Optional)

Meat is best cooked when it starts at room temp. Do this, but be careful to keep it wrapped and not out too long past proper temp.

Cover outer portion of Filet with cumin, Salt and Pepper. Drizzle some olive oil over also. You should have a good amount of seasoning because this will form the outer crust. Be careful not to oversalt. Meat should be covered in cumin and pepper. Let sit at room temp for about 10 min.

Put oven on broil. Heat up cast iron skillet on stovetop on a very high temp. After skillet is very hot drop steaks in. They will sizzle and smoke up good. If you like add a drop or two of worsteshire sauce or teriyaki. Not too much though. Let Filet sear until one side is crusted, then flip. Use a fork to crust all sides of the meat by holding it so each side is face down in pan. When the filet is seared and crusted completely on top/bottom and sides, place skillet in the broiler/oven. Let broil, using a meat thermometer to take out when done to your liking. I prefer Med/Rare on a filet. Serve with Broccolli and carrots.

To make a serving sauce, after meat is out of skillet take a lemon and teriyaki and worsteshire sauce. Juice lemon in skillet and add a little of the other sauces. Let cook briefly on stovetop in meat juices then remove. Add a small, small pinch of flour to thicken it. Feel free to experiment. ENJOY!!