September 3rd, 2009, 01:47 PM
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#1 (permalink) |
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BamaNation Second Team
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Pan-Seared Filet Mignons
Just thought I would share what was for dinner last night.
Twin Filet Mignons that I pan seared to medium-rare Removed the steaks and wrapped in tin foil. Used the "goodies in the pan" sauteed some portabello mushrooms and onions, deglazed the pan with Clos du Bois Cabernet and cooked it down to a sauce for the steaks. Served with white cheddar mash potatoes and a caesar salad.  
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Weekend ride
....."The price of victory is high but so are the rewards".... 
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November 9th, 2009, 12:48 AM
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#4 (permalink) |
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BamaNation Second Team
>Threadstarter
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Re: Pan-Seared Filet Mignons
just enough to sizzle the butter when i put it in there...you want enough heat to sear them, but not so much that it burns it immediately. i usually put a little bit of butter in the middle of the pan and you can kinda tell when it starts melting that its getting ready...and then it'll go to a sizzle, and thats just right
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| filet, mignons, panseared |
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