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Beef Fillet Steaks

We don't often purchase or eat beef any longer, but it does constitute a special occasion meal from time to time. When I select steaks, my preference is always Top Sirloin. The flavor and texture for grilling or broiling is absolutely perfect! However, I recently had an opportunity to purchase an entire beef loin. I started thinking about the section I could use for Carpaccio and then about what I would do with the rest of it. My friend Virginia always preferred Fillet Mignon for steak and she always cooked it in her ridged cast-iron skillet. So, I decided to try her method. I don't think there is any reason to eat a fillet steak cooked more than rare. If you prefer something more well done, best choose a different cut.

What you need

For rare steaks:

1. 1 - 8oz, 1 inch thick beef tenderloin steak per person
2. Olive Oil
3. Kosher Salt
4. Freshly Ground Black Pepper
5. 1 heavy cast-iron skillet, ridged or not

How to make it

1. Bring meat to room temperature
2. Season one side of steaks with salt & pepper
3. Heat skillet over high heat until very hot
4. Add olive oil
5. Place steak seasoned side down into skillet
6. Season other side with salt & pepper
7. Cook about 2 minutes on side one, turn and cook not longer than 2 minutes on side two
8. Remove to a plate and allow to stand briefly before serving

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg