I am, even as I type, eating the most tender, juicy, melty, mouth watering 6 oz filet I have had anywhere in years. It’s even better than the filet I had some months back at Ruth’s Criss. And unlike the extremely good piece of cow flesh I had at Ruth’s, this one only cost me $6.
For the record, our two shops are:
and tonight’s filet is from the second shop.
So that I don’t forget my cooking times in all the insanity of unpacking and trying to start living in the new house, I want to record here what I did.
I tend to do a combination of broiling and roasting, and my tool of choice is a Cuisinart convection toaster oven. Consumer Reports rated the temperature accuracy very high on this unit, so when our old one was ruined by a little bit of an overcooking incident (a-hem), this is the one we got to replace it. We use it a lot, especially at times when heating up the whole kitchen seems like a bad idea.
So anyway, here’s the procedure:
- Go to the front yard and cut a little bit of rosemary, then strip the leaves.
- Select a small baking dish (I use a ceramic tart pan; it’s just the righ size for a small filet).
- Slice a few veggies, spritz with EVOO and coat with a dry rub. Put the veggies in the bottom of the small dish. (This is SO much better than using a broiler pan. The veggies soak up some of the tasty juices that would otherwise be lost. I had thought that I still had some baby carrots or string beans on hand, but alas! So tonight it was just some onion; not even any potato for absorbancy, and I realize now that what I really wanted tonight was some ’shrooms.)
- Do a dry-rub spicing of the filet. I normally favor something Italian, but tonight went with salt, pepper, and fresh rosemary.
- Put the filet on top of the veggies and broil for six minutes.
- Flip the filet and broil for six more minutes.
- Top with some blue cheese crumbles and convection bake at 350 for six more minutes.
- Cut the heat and let stand for a couple of minutes.
- Enjoy a perfectly medium filet.
I realize that with the cooking times, I run the risk of this being the cooking method of the antichrist, but I’m having a hard time bringing myself to care right now.
Heavens, this is good!