Determining when the meat is cooked to your liking is key to a good steak, so
\npay close attention to the visual cues in step 3. If you choose to serve the
\nsteaks with one of the sauces that follow, have all the sauce ingredients ready
\nbefore searing the steaks. Begin the sauce while the steaks are in the oven. To
\ncook six steaks instead of four, switch to a 12-inch pan and use 6 teaspoons of
\nolive oil.<\/p>\n
4 center-cut filets mignon, 1 \u00bd inches thick,
\n7 to 8 ounces each, dried thoroughly with paper towels
\n4 teaspoons olive oil
\nSalt and ground black pepper<\/p>\n
1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven
\nrack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch
\nheavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot.<\/p>\n
2. Meanwhile, rub each side of steaks with \u00bd teaspoon oil and sprinkle
\ngenerously with salt and pepper. Place steaks in skillet and cook, without
\nmoving steaks, until well-browned and a nice crust has formed, about 3 minutes.
\nTurn steaks with tongs and cook until well-browned and a nice crust has formed
\non second side, about 3 minutes longer. Remove pan from heat, and use tongs to
\ntransfer steaks to hot baking sheet in oven.<\/p>\n
3. Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red
\nand feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes
\nfor rare (centers will appear red and soft), 6 to 8 minutes for medium-rare
\n(centers will appear pink and feel firm but juicy), or 8 to 10 minutes for
\nmedium (centers will appear light pink and feel firm and compact). (After
\ntransferring steaks to oven, proceed with pan sauce.) Transfer steaks to large
\nplate; loosely tent with foil or cover with bowl, and let rest about 5 minutes
\nbefore serving. Serve with Madeira Pan sauce.
\nserves 4<\/p>\n","protected":false},"excerpt":{"rendered":"
Determining when the meat is cooked to your liking is key to a good steak, so pay close attention to the visual cues in step 3. If you choose to serve the steaks with one of the sauces that follow, have all the sauce ingredients ready before searing the steaks. Begin the sauce while the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[26],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/33"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":0,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}