Published May 1, 2001.
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the right size pan) and finish in the oven.
Many cooks feel that filet mignon is reserved for a celebratory restaurant meal rather than a less-expensive home-cooked meal.
To replicate the best restaurant filet at home, with a rich, brown crust and a tender interior, topped with a luscious pan sauce.
Pan-sear evenly cut, well-dried filets in a 10-inch heavy-bottomed skillet, then transfer the meat to a hot oven. Finishing the steak in the oven prevents the fond--the richly flavored brown bits in the bottom of the pan--from burning and gives the cook time to start the sauce, which can be made in minutes while the steaks are in the oven.
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