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Beef Fillet SteaksContributed by: MelindaWe 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. For rare steaks: 1 - 8oz, 1 inch thick beef tenderloin steak per person Olive Oil Kosher Salt Freshly Ground Black Pepper 1 heavy cast-iron skillet, ridged or not
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