February 2017

filet cooked medium-rare

Steak au Poivre (A Picture-Perfect Filet)

The Magic Of Proper Presentation      Many times in magazines I’ve seen advertisements picturing a perfectly cooked filet nicely seared on the outside and uniformly pink on the inside. I used to wonder what tricks were used to get that result and if it would be possible for me to create such a masterpiece.       Well, it actually can be done. The way I’ve found to achieve such a feat is to first sear the filet in a skillet, and then finish it in the oven.       When I want to serve…

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