Originally Posted by nuisance
What did you put on it to give it that yellow color.
****ty compact flourescent light bulbs
Steak was prepared pretty simple. This was the filet mignon from a whole tenderloin I got over the weekend. about 2lbs or so, maybe less
trimmed steak, let it warm up for as long as I could (didn't even take it out of fridge until 10pm, so time was getting short)
after about 30 minutes of warming I got a cast iron hot and rendered a decent amount of beef fat. salted steak generously with herbed salt + pepper + thyme
seared until I had a good crust, adding clarified butter as needed halfway through
put it in the oven at 200. Around 11:15PM increased oven to 225
pulled steak out when thick end was 125F and rested for a bit, then sliced.
also made a peppercorn port wine reduction, deglazing the pan
crust was nom nom and i didn't even bother with a steak knife--i just cut the steak with a fork