A few weeks ago, we stopped at Spring Mountain Farms in northeastern Pennsylvania, and while looking in their freezer, we were drawn to their Petite Filet…and we brought it home with us! We then stashed it in our freezer and waited for the perfect day to cook it. That day came in the form of a sunny but bitter cold day that felt perfect for the rich flavours of beef, onions, and Worcestershire sauce. Given how cold it was outside, I decided to cook from the confines of my kitchen in a cast iron pan…a notion which would have made my mom scoff since she would grill in any weather.
In the end though, the result of the cast iron searing and roasting was rather enjoyable. It got a nice bit of crusting on the outside while remaining nice and tender on the inside…and the onions were a hit with my sous chef, who isn’t generally an onion person. I consider that a win!
We served our steak with wilted spinach and Roasted Baby Potatoes.
Time: 25 Minutes (Plus time to let your steak sit out before cooking)
- Petite Filet
- Worcestershire Sauce
- About an hour before you want to cook, remove your steak from the refrigerator, and pat it dry with a paper towel. Then, set on a cutting board for a half hour.
- After a half hour, cut your petite filet into the number of steaks you wish to make (we cut ours in half for two 8 oz portions). Sprinkle some salt on the top and bottom of your steak(s), and let sit for another 30 minutes.
- After the second wait time, heat some butter in a heavy bottomed pan that’s safe to be put into the oven.
- When the butter is hot, add your steak(s), and sear for 4 minutes. Flip, and sear for another 4 minutes.
- Transfer your steak(s) to the oven, and roast until your steak reaches around 145 degrees F (medium). It should take about 7-10 minutes.
- As your steak(s) cook, slice an onion thinly.
- When your meat reaches your desired temperature, remove from the oven, and transfer your meat from your pan to a cutting board. Allow to sit for around 5 minutes.
- As your meat sits, add your sliced onion into the pan, and begin to cook. Sprinkle in some Worcestershire sauce, and allow your onion to caramelize.
- When your onion is ready, arrange it on your plate as a base layer for your steak(s)
- Slice your steak(s) on a bias against the grain, and arrange atop your onion.
- Devour, and enjoy!