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Hi. My name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant in Washington DC. I will show you how to sear the meat for the Filet Mignon Rossini-Style.
It’s very important that after we clean the filet, we use the appropriate cutting board, the appropriate knife. I cut the meat for this dish between seven and eight ounces. At your home, you can cut the meat between six, six-and-a-half, it would be enough for this dish. Very important, nonstick pan, I use high flame. The ingredients, about 2-3 spoon olive oil, I place a pinch of salt, pinch of pepper, make sure it is very hot then I would love to seal the meat.
What we are going to do, we are going to seal top and the bottom and all around, and then we will have the oven preheated at 400, we are going to place the meat for about -- it depends on the temperature that you want it. It can be medium-rare, it can be medium-well or it can be medium. Medium-rare is nice, juicy. Medium is when you have it nice with not much juice and the meat is nice with a little bit of red in the middle. Medium-well where you have the meat all the way cooked through. This is very important - we seal bottom first, turn around, seal on top. I like the pan high flame so you got the nice texture on the meat. It’s very important that after you do this and you have got the oven ready, we are going to place the meat in the oven for about 15-20 minutes. We have got a nice texture of the meat. The oven is preheated, we’re going to place the meat in the oven for about 15-20 minutes. You at home, you can do a bigger pan, same process and you do four or five pieces of the meat, same both bottom, top, all around. Make sure you put all in the oven and this is how you sear the meat for the Filet Mignon Rossini-Style.
