Gallery: Steakcraft: Quality Meats' Seared Three Filets

Three Filets Mignon
Three Filets Mignon
Raw Steak
Raw Steak
A nine ounce Prime Filet is divided in to three portions and seasoned with kosher salt.
Further Seasoning
Further Seasoning
Pepper is added.
Pan Seared
Pan Seared
Unlike the massive 64 ounce rib steak, the filets are pan seared with some oil.
Browned on one side.....
Browned on one side.....
...and then the other.
...and then the other.
Maillard Reaction
Maillard Reaction
In full effect.
Resting Comfortably
Resting Comfortably
After being seared on both sides, the filets are allowed to rest.
Reduction
Reduction
Tarragon, shallots, vinegar and wine are reduced in a pan for the Béarnaise sauce.
Egg Yolks
Egg Yolks
Egg yolks and the reduction are whisked together.
Béarnaise Sauce
Béarnaise Sauce
Clarified butter is added to finish the sauce.
Plating
Plating
Oysters
Oysters
Oscar
Oscar
Crab and asparagus for the Oscar preparation.
Ready for the beef
Ready for the beef
Plating the Filet
Plating the Filet
Three Filets
Three Filets
Three Preparations
Béarnaise First
Béarnaise First
Béarnaise for Oscar
Béarnaise for Oscar
Au Poivre
Au Poivre
Ready to Go
Ready to Go
Au Poivre Close Up
Au Poivre Close Up
Served with onion rings.
Deconstructed Wellington
Deconstructed Wellington
Oscar Autopsy
Oscar Autopsy