Just too cold for you to grill outside?
I understand. Temperatures below freezing make us want to stay inside where it’s warm and toasty.
Well, you don’t have to put off that yummy filet until spring. Just try this recipe using your stovetop and oven!
Filet Poele
(serves four)
4 6oz Filet Mignon
1/2 Cup chopped Onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1lb or four sticks butter melted
1 tablespoon neutral oil, such as safflower or canola
Salt and Pepper
Season both sides of the filet with salt and pepper and sear with the oil in a hot pan. In a covered casserole or Dutch oven, spread the onion, carrot and celery in an even layer over the bottom. Place the seared steaks, garlic and thyme on the bed of vegetables and pour the butter over the top. Cover and bake in a 300 degree oven for 30 minutes or until desired doneness. When finished, remove the filet from the dish and discard the butter and vegetables.
Poele is a nearly forgotten French culinary technique called butter braising. Pronounced pwaw – lay it is no longer used, primarily because of its expense and the need for an already tender cut of meat.
