Detroit Style Filets
Growing up I thought everywhere made zip sauce for steaks. Its salty, buttery and rich. A little goes a long way. These steaks are cooked hot and fast in a cast iron skillet. Detroit knows how to do steaks. Salt, pepper, butter, garlic. Let the meat speak for itself. Best served with redskin mashed and baby broccoli. The perfect dinner.
Ingredients
- 2 filet mignon steaks
- Salt and black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic, smashed
- 1 additional clove garlic, fine dice
- 1 shallot, very fine dice
- Fresh rosemary sprig
- Zip sauce (for serving): splash of water or red wine, splash Worcestershire, splash of soy sauce
Instructions
- Preheat oven to 400°F.
- Season steaks with salt and pepper and olive oil.
- Heat skillet with neutral oil until almost smoking and sear steaks 2–3 mins per side.
- Add butter, garlic, and herbs; baste for 1–2 mins.
- Transfer skillet to oven and roast 4–6 mins for medium-rare or until 125 degrees F.
- When the steaks come out of the pan to rest, sauté shallot and garlic in butter, add Worcestershire, soy and water/wine, simmer until slightly thickened. Don't burn yourself on the hot handle!
- Rest steaks 5 mins and serve with zip sauce.