Ruth's Chris Steak House Petite Filet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 8-ounce prime filet mignon steaks
6 tablespoons butter, softened
Salt
Ground black pepper
2 teaspoons chopped fresh parsley
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Directions: |
Directions:1. Prepare the broiler.
2. Prepare the filets by drying them with a cloth or paper towel and rubbing 1/2 tablespoon of butter per steak over the top and bottom. Salt and pepper the filet.
3. Before you preheat the oven, put four oven safe ceramic serving plates on the bottom rack in the oven. Move another rack up to the top so that when you put the filets in they will be about 5 to 6 inches from the heat. Make sure your broiler is on high and that it is good and hot. It should have preheated for at least 30 minutes. You will have to check the filets periodically to be sure they haven't flamed up.
Cook the meat in a broiler pan, turning halfway through cooking time for the following length of time based on your preference.
Cooking Chart
4 to 6 minutes per side–Rare
5 to 7 minutes per side–Medium Rare
6 to 8 minutes per side–Medium
7 to 9 minutes per side–Medium Well
8 to 11 minutes per side–Well
4. When the meat is done, carefully remove the ceramic plates from the oven. On each of them, place 1 tablespoon of butter. It should sizzle.
5. When the butter has melted, place a steak in the center of the plate.
6. Sprinkle a pinch of the parsley on top of the meat, and another pinch around it onto the butter.
7. Serve the dishes sizzling hot.
Tidbit: Try cooking other cuts of meat using this same method. Your broiling time will vary depending on the thickness of your meat. |
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Personal
Notes: |
Personal
Notes: Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth."
This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or through mail-order outlets such as Omaha Steaks. Prime is your best choice, but the technique will still work with other grades of beef.
This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.
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