Pan-seared Beef Tenderloin
Mr. Swann was inspired by the famous James Beard in creating this recipe.
Ingredients:
Four six-ounce filet mignons, two inches thick
Oil as needed
Butter
1/2 cup beef stock
Dry red wine like cabernet, chianti or Barbaresco
Salt
Pepper
Italian parsley
Directions:
1. Sprinkle the salt into a cast-iron skillet, place the skillet over high heat for five minutes. Go for it. We’re talking red hot if your range is up to the task. (N.B.: you might want to disable smoke detectors temporarily.)
2. Cook the filets one at a time. Holding a filet with tongs, sear all four edges. Remove and sprinkle more salt onto the pan. Place the filet flat side down in the pan until seared then turn over and sear the other side, until the desired level of doneness is reached. The maximum temperatures in each range are 125-degrees F for rare, 135 for medium rare, 145 for medium, 155 for medium well, 160 and up for well done. (Opinionated about food otherwise, Mr. Swann is not a snob when it comes to cooking meat. If you enjoy it blue or enjoy it burnt, that’s what’s important. A favorite Latin expression of his: De gustibus non est disputandum).
3. Remove filet to serving platter. Repeat with each filet.
4. Lower the heat and deglaze the pan with wine, beef stock. Up the heat until the liquid is reduced. Add one tablespoon of butter. Pour jus over the filets. Garnish platter with parsley.
