Saturday, November 28, 2009

Filet with Parmesan Garlic Butter

I guess you can't have spaghetti every night.
Some night's it's just as easy to toss some potatoes in to roast, boil some broccoli (okay then stir it up with a little olive oil and garlic), quickly sear a salt and pepper coated filet and pop it in the oven to finish with the crispy potatoes. I like to heat up an iron pan on the stove and lay the steak in for 2-3 minutes on each side (sometimes I get energetic and do the thin sides also) and let the meat cook through (on the same pan) in the oven (about 6-8 minutes usually does it). To finish, I happened to have a little flavored butter on hand (it's going to be served with roasted oysters at our annual Christmas party next month) which melted nicely on top of the meat. Top with our favorite, Maldon salt, and dinner is served.

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