Ingredients: 1 tablespoon Barbara’s Special Rub (see contents page) 2 tablespoons of peanut oil (not the toasted variety) 2 (6 oz) filet mignon steaks 1 tablespoon of medium dry sherry 2 tablespoons of heavy cream

Striving to replicate the kind of steak we love from a good restaurant, this method results in a crusty exterior and a juicy interior. The special rub also adds a peppercorn flavor and texture to the finishing sauce.

Method: Preheat conventional oven to 425 degrees F Place filets in a low sided non-corrosive dish and apply rub to all sides.  Leave at a “coolish” room temperature for an hour.  Heat peanut oil over medium-high heat in a medium fry pan then sear the steaks for about 4 minutes on each side.  Avoid moving the steaks about while they sear.  Then briefly sear the outer edges of the steaks.  Check the internal temperature. You are looking for about 115 degrees F for a medium-rare finished dish (see notes below). Move steaks to a smaller oven proof fry pan or metal baking dish. Pop into the oven for 4 minutes.  During that time de-glaze the original fry pan with the sherry and boil down for a few minutes (some beef stock can be added if you need more volume).  Reduce the heat. Remove steaks from oven and let rest for a couple of minutes.  Pour any juices from the smaller pan into the sauce and add the cream.  Stir to complete. Serve steaks with this pepper cream sauce reduction.

Notes: Stovetop and ovens vary in their heating elements.  You can find the doneness you like by adding or subtracting time from the searing process.  Oh, and by the way, use a really good kitchen thermometer - I love my Thermapen

Restaurant Steak