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Sunday night I didn't have time to roast lamb or anything else, and I remembered I had some filet mignon in the freezer. Thawed, patted dry, S&P, seared for 60-80 seconds or so in a cast iron pan preheated in a 400F oven, flip and sear on the other side and baste with butter as I do, then in the oven for three minutes, rest for ten. Came out perfect.
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'80 SC Targa
Avondale, Chicago, IL
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