Saturday, January 30, 2010

Out of the Frying Pan!

My husband and I have become huge fans of a technique for cooking meat. It is super easy, fast, and yummy! The basic concept is that you sear what ever cut of meat you have on one side for 3-5 minutes in coconut oil or other high heat cooking oil on medium high heat on the stove until nicely browned. Next place the meat in a 450 degree oven for 10 minutes per inch of thickness. While the meat is cooking up in the oven prepare a pan sauce to accompany the cut of meat. This method will work with any cut of meat, poultry, beef, pork, fish, whatever. It can be varied also by adding any herbs and spices to the meat prior to cooking.

Here is one we did recently with beef...

We choose some very nice 100% grass fed tenderloin steaks from our local co-op. (When possible choose grass fed beef, it is so much healthier for you and has a depth of flavors you won't find from grain fed beef.) We then opted for clarified butter instead of coconut oil. Please note this is not butter from the refrigerator you must prepare the butter first so it will not burn at the high temperatures.

Clarified butter:
Heat butter in a pan at medium heat until the solids turn light brown and it stops bubbling.
Pour through a seive directly into an oven proof frying pan.
Discard the solids leftover.

Wrap each steak with bacon and sprinkle with a mixture of spices. This particular time we chose rosemary, garlic, salt and pepper but my husband chooses different spices everytime.

Cook for 3-5 minutes on one side until nicely browned. Make sure the pan is already hot so you get a nice satisfing sizzle when you add the steaks. Brush the steaks with the butter from the pan while they are searing.

Flip the steaks and move immediately to the 450 oven and roast for 7-10 minutes for medium rare for 1 1/2 inches of thickness.

Take out of oven and ENJOY! We opted not to make a pan sauce and instead simply sprinkled each with a little stilton cheese.