Pan Seared Filets with Curried Salt and Black Pepper
Pan seared, delivering a perfectly seasoned steak with an oh, so subtle touch of spice elevating those natural flavors of beef. It’s an easy way to whip up a fabulous meal – weekday or weekend, rain or shine - and no grill, no problem.
Equipment
- Cast iron skillet
- Flat meat mallet
Ingredients
- 1-¾ teaspoons curry powder
- 1-½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 center cut beef filet mignons, about 6 to 8 ounces each
- 1-½ to 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
Instructions
- In a small bowl whisk together the curry powder with the kosher salt and black pepper.
- Coat each filet with olive oil then season the top with half of the curry, kosher salt and pepper mixture. Using a flat meat mallet gently press each steak to a thickness of approximately one inch. Flip the steaks and sprinkle with the remaining seasoning. Gently press the seasoning into the steaks with the meat mallet.
- Cover and let the steaks rest for 30 minutes at room temperature. You want the center of the meat at room temperature, so they cook evenly.
- Lightly spray a cast iron skillet with cooking spray and place over a heat that’s slightly above medium. Heat until the pan is hot, about 3 to 4 minutes. You can feel the heat from the pan by carefully placing your handover the skillet. Place the steaks in the pan and cook for 3 minutes – do not move them!
- Then turn the steaks and cook on the other side for an additional 4 minutes for medium rare. Place about a teaspoon of the butter on top of each steak.
- Transfer the steaks to a platter and cover tightly with foil. Let them rest for 10 minutes before cutting.
- Melt the remaining butter in the skillet over medium heat, scraping up any bits in the bottom. After the steaks have rested transfer any drippings back into the skillet. To serve, pour the buttered drippings over the steaks.