Pan Seared Tenderloin Fillet

Due to technical difficulties, I lost the picture of tonights dinner. However, it was too good not to talk about. Tonight was a pan seared tenderloin fillet with a couple of baked potatoes and brussel sprouts. Now to be honest, if you've ever been in a kitchen before, or if you're ever started a grill, or even once picked up a set of tongs - it's really hard to totally ruin a tenderloin fillet steak. You'll pay for it but it's just the best cut of beef you can buy. With the right cook on it, the fillet is just like eating soft butter....but better than eating butter.

Since discovering this method of cooking the fillet, we've left the Outback down under - we've left Longhorn a long time ago - we've left Ruth's Chris to whoever Ruth or Chris is. Point is, we just don't think these places can cook a better fillet. So what's the point in paying those prices for a steak that you can make on your own??

Let's get started. I'll quickly talk about the procedure, then break down the different components.
To pan sear in this method, you'll need a pan that can safely be put in the oven for at least 425 degrees.
Enough fillet to go around.
Enough baked potatoes to go around. My wife and I typically share 1 large potato.
A bag of brussel sprouts.
Olive oil.
Salt & Peppa, butter. And just about anything else you'll want on your potato or steak.

1. Get the oven up to 425.
2. Get a cook on the potatoes. I prefer to throw them in the microwave for a few minutes (depending on the size and quantity of the potatoes). After they've cooked a little in the microwave you'll put them in the oven, about the time you start cooking the meat.
3. Quarter the brussel sprouts. Boil a couple cups of water in a pot and drop the sprouts in for about 1 - 5 minutes depending on how soft you like your veggies. I like a little crunch so I go for less time. When the time's right, use a slotted spoon and transfer the veggies to a bowl that I should have told you to get ready by now. Have a bowl with ice and water waiting - make sure to leave enough room in the bowl to take the sprouts. You want to stop that cooking with the cold water.
4. Once cooled, dry off the sprouts as much as possible. Put those sprouts in a pan with a little olive oil, salt and butter to taste. Cook until there's a nice light brown on the side. The picture would have been so good to see.
5. Make sure the fillets are out of the refrigerator for a little time to warm up to room temp and salt one side. Get some heat going under the pan that can go into the oven. You want the steak to sizzle when placed on the hot pan. Place the fillets salt side down in this pan. Salt the fillets again on the unsalted side that should be up at this point. Cook for 5 minutes. Flip and cook for another 5 minutes. I literally use a stop watch.
6. Place the pan with the fillets in the oven for another 5 minutes.
7. Take the potatoes and steak out of the oven. Let the meat rest for another 5 minutes.
8. Put everything together and enjoy.

Now for the details.

The Steak. It doesn't take a lot of steak to make for a reasonable proportion, maybe like 4 or 5 ounces is a good portion of red meat. Especially when you pair that with potatoes and veggies. If time allows, try to take the steak out of the fridge an hour or so before cooking. Ideally, you want the steak to be room temperature. This will affect how well the steak is cooked when it's in the oven. This starts to become something you'll just have to get good at. If the steak is cold, you'll have to know that maybe 5 minutes in the oven isn't enough time to get the steak to the doneness you desire. So you'll have to leave it in for another minute or 2. This is where a good meat thermometer would help. And honestly, to me, this is what makes cooking fun. Or more like a practice or an art.
Don't forget to salt the steak. The salt on the raw steak starts to bring out the juices. When you put that steak on the pan salt side down that now has the juices on top, those juices caramelize (I think that's the word), basically it gives you that nice little brown crust that makes the steak look so good. This first side becomes the "Pretty side" since the now exposed side won't have a lot of time with salt.
Allow time for the meat to rest when it comes out of the oven. This is a pretty important point. You'll want all the juices to stay in your steak when you cut into it. Let that meat rest for at least 5 minutes so those juices stay absorbed in the meat.

The Brussel Sprouts. The cooking method I like to use is called Blanching. But I like to take it a step further and put a nice browning pan cook on the sprouts as well. So I blanch the sprouts, dry them, then pan fry to put a browning on them - just like explained above. There are many ways to cook veggies, and there are other veggies that would go good with this meal. The sprouts have a strong rich taste that goes well with the strong beef. Plus, much to my surprise and delight, this method of cooking sprouts is the only way my 14 year old daughter will eat brussel sprouts.

The Potatoes. Throwing the potatoes in the microwave first could be considered cheating, but it saves time and really doesn't take away from the taste. The amount of time in the microwave depends on size and quantity of potatoes and strength of microwave. I've cooked enough potatoes this way that I can kinda make a decent guess at time. Besides, I'm not really sure if potatoes can be over cooked. Putting them straight into the oven for about 15 minutes while the steak cooks gives the skin a toughness, or maybe it can be considered a crispness, that I enjoy. After cooking, I cut the potato in half long ways, flip them so the insides are plate down. Then I squeeze out the inner potato leaving basically a potato skin boat. A little salt and butter to set sail in that boat and you have a special little treat. I have my dad to thank for this style, he use to do his potatoes the same way when I was a kid.

Well that's about it. I would have loved to have shown you a picture of this amazing meal. The good news is that I'll be making it again in a week or so. And truthfully, there's any number of side foods that can go along with steak. Above is my favorite. The beauty with cooking is that many things can be paired with a good steak.

If you have any favorite steak dishes, please feel free to comment. New cooking ideas are always welcome.

The meme picture came from Google+ and the only recognition I could find is that it's titles as "Jordan Clark's photo", so thank you Jordan Clark, I hope you don't mind me using your picture.