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The doneness that you are looking for is "medium," which is a slightly reddish center and pink throughout. Unless you know what you are doing, achieving that temperature with a 2" filet is not going to be easy.

For the love of all that is holy and pure, please do not cook that piece of meat in a microwave.

Bring the meat to room temp. Generously season with salt and pepper. Pan sear it in a red hot skillet with butter, crushed garlic and some fresh herbs (rosemary, thyme etc). Sear for 3-5 minutes per side until it reaches an internal temp of about 145'f to 150'f. Don't move it around the pan after its been flipped. Remove from the pan and let rest about 10 minutes. You can deglaze the pan with some red wine or balsamic vinegar to spoon over the filet.

**as the meat rests, the internal temperature will continue to rise another 5+ degrees and will reach "medium" temperature.**

BTW.....love the "flaminyawn". lol :)

Good luck.
 
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