Leaf through
the pages of a cookbook printed in the 1950's and you will inevitably
see steak listed only on Friday or Saturday dinner menus. I
suspect it may have been that steak was traditionally thought
of as a special treat because it was expensive and thus was
reserved for weekend dinners and parties.
2
6-8oz. tenderloin filets, trimmed of excess fat
Salt
and black pepper
1
tbsp. canola oil
Sea
salt granules
I
like to tie the filets into a round shape with kitchen string.
This aids in even cooking and provides for a nice presentation.
Heat
the oven to 425°. Heat the oil in a skillet over medium
high heat. Season the steaks with salt and pepper and sear
in the skillet, about 2 minutes on each side. Place the skillet
in the oven and roast the steaks for another 2 minutes per
side. Remove the skillet from the oven and place the steaks
on a plate to rest for 2 minutes. Reserve juices from steak.
