Pat DiPersia wrote:

> I've done some research on the subject of cooking filets, and everything I
> can find says, "Do NOT do anything to the steaks before cooking them." They
> mean not add seasoning, spices, etc. The biggest concern is adding anything
> that contains salt to the filet, which will pull all the juices out of the
> meat. At least that part I can agree on.
>
> However, no matter what I do, I can never get a really good taste with
> steaks, especially filet. I understand that filet (By most opinions) has
> the least flavor and you need to season it. But I've had filets at
> restaurants that are out of this world; I just want to know what they do.
> Does it marinate for days? Or is it the secret sauce they use?
>
> Last night I cooked some filets. We like them med-rare usually and they
> always come out very tender and juicy. Prior to cooking, I slathered the
> meat up with some oil and worchestire (sp?) sauce, and added some pepper,
> garlic powder and minced onion. They were cooked for 7-8 minutes on the
> first side, about 5-6 on the flip side. I NEVER cut into a steak to verify
> it's done, and we always let them sit for about 5 minutes before eating.
> Still, not enough flavor for me.

Filets are my favourite cut, and my first suggestion would have been not to cook
them until I got to the part where you said that you do them medium rare, though
7-8 minutes on first side and another 5-6 on the other. I usually do them no
more than 5 minutes per side. I so them on a hot pan so that they are well
seared on the outside but a little bit of raw meat in the middle.

I usually rub them with garlic and then slather them with olive oil before
cooking. After they come off the heat let them sit about 5 minute and then
season them with salt and pepper.

Occasionally, I use them for pepper steaks. I loosen my pepper mill enough to
get a nice coarse grind and give a good dose of pepper to each side. I sprinkle
some salt into a hot cast iron pan and toss the filets into the pan. When the
steaks are cooked I take them off and set them on a platter to sit. Then I add
some red wine, a bit of Worcestershire sauce and a squeeze of lemon juice to the
pan to deglaze, then a chunk of butter to make a sauce and pour it over the
steaks.