If you are having a small holiday celebration, this is a perfect option over the big traditional ham. I actually made these quite awhile ago for our anniversary and they were a huge hit. The combination of the tenderness of the steak with the crunchy, cheesy texture of the crust was incredible and over the top. I went with a surf and turf vibe so I served these delicious steaks alongside Scallops with Dill Sauce, twice baked potatoes and a simple salad.
The fact that you make the crust ahead of time also makes this a quick, simple option for the holidays so that you can focus on family and all the important things during this time of year.
I know it would be great for us during this transition in our lives. We are packing up and moving today which is such a bittersweet feeling. We are ready for this new adventure but sad about leaving our friends and our first home. But I know it will be great for our family! And I am so ready to cook for real again instead of just throwing random stuff together with all the frozen and pantry items I didn’t want to move!
- 4 filet mignons
- ¼ cup unsalted butter, softened
- ¼ cup panko
- ¼ cup parmesan cheese, grated
- 2 cloves garlic, minced
- sprinkle of salt
- sprinkle of pepper
- Prepare the crust at least 3 hours in advance. Combine all the crust ingredients and mash together to form a ball of “dough.” Place the ball into the center of a sheet of plastic wrap. Wrap the ball and form it into a log. If you plan to use it that day refrigerate it, otherwise freeze it.
- Begin heating your cast iron pan on high heat. Preheat the oven to 400 degrees. Sprinkle the filet on both sides with a little salt and pepper just before cooking. Grill in cast iron pan 2 minutes per side. I usually use my cast iron grill pan for this but you can also use a regular cast iron pan. Once you get a nice sear on both sides put the steak in the oven for 6-8 minutes (if your steaks are 2-inches like mine were, 6 minutes will give you about medium-rare and 8 should be about medium). After 6 minutes remove from the oven and top with ½ inch slices of the crust. Place under broiler about 2 minutes or until browned.