Beef tenderloin is a cylindrical muscle that runs along either side of a cow’s spine. It doesn’t do much work so is the tenderest part of the beef. A cow will yield only 4-6 pounds of meat per animal which is why beef tenderloin is a costly cut.

An upscale steakhouse will serve an 8 ounce filet for around $35. Side items are generally not included in this price.

If you purchase a filet from a grocery store or butcher, the cost is usually less than $30 per pound. This makes home cooking a cost effective solution. However, it is counterproductive to spend that much on a piece of meat only to ruin it at home.

This recipe will produce a steakhouse quality piece of beef with an at home cost. In fact it employs a restaurant method as the preparation. The meat is first seared on the stovetop to develop a nice crust then finished off in the oven where it roasts to your desired doneness. I set the timer for 8 minutes. Turns out perfect every time.

A steakhouse will top the steak with a pad of butter to finish. Compound butter is a nice choice, as you can flavor the butter with herbs, garlic, citrus zest, chilis or other flavors. I have included a recipe for miso butter. Holy shit is miso butter good.

This is a buffalo filet, by the way. Buffalo is lower in fat, higher in protein, and sweeter than beef. The two are interchangeable in this recipe.

Steakhouse Steak
Recipe from Ina Garten at foodtv.com

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Miso butter

1 stick butter
2 tablespoons miso
1 tablespoon chives
1 teaspoon garlic

Add room temperature butter, white miso, and garlic to small bowl. Blend with a fork to fully combine. Add chives and stir gently until all ingredients are incorporated:

Place on plastic and roll into a log:

Refrigerate until firm and flavors are blended.