Steaks always seem like such a finecky thing that only turns out nice if you have a thermometer. I usually do mine without one using this method and they turn out nice every time.
This particular steak has a mustard glaze on it. You can use the same one, find a different one online or just use oil, salt and pepper – the glaze shouldnt impact the cooking procedure!
Mustard-Glazed Filet Steaks
- 2 Filet Steaks 2-3 cm thick
- 1 tbsp Redwine Vinegar
- 2 tbsp Olive Oil
- ½ tsp Mustard
- Firstly remove your steaks from the fridge approximately 20 minutes before you want to start cooking dinner.
- Now prepare your glaze by mixing redwine vinegar, olive oil and mustard and adding salt and pepper.
- Preheat a pan to the highest heat setting of your stove, add a little bit of olive oil to the pan and place your steaks in, let them brown for about 45 seconds and then turn them.
- Now turn the heat down to medium-high and brush your glaze onto the top of the steak. After 1 minute has passed, flip the steaks again and brush the glaze onto the top of the steaks.
- Let steaks cook for about one Minute, the flip them again and cook them for another Minute.
- Your steaks should have cooked for a total of 3 Minutes and 45 Seconds – at this point they should have reached a nice medium to medium rare (depending on thickness). Extend the cooking time by another minute to reach medium-well