Entertaining For A Crowd
I love a local specialty store and sourcing locally when cooking or entertaining. Over the last few weeks I have been hosting weekly dinner parties and taking full advantage of a new dining setup with a table that seats 8+ guests. A go-to and no-fuss recipe when cooking for a crowd are individual 4 ounce filets. I have been sourcing mine from a butcher in Bexley, Ohio called Macelleria. The meat selection that they provide is top notch with prime wagyu 8 ounce filets. These are worth every penny! Through careful curation and years of experience, Chef Phillip, the owner, is able to source and provide the best Ohio has to offer to the Columbus area. This is also the perfect occasion to bring out your fine china. And what could make a better main course for your upcoming Easter brunch than this?!
One hour prior to cooking, remove the filets from the refrigerator to come to room temperature. The next steps can be done right after you take them out of the fridge. I always wear kitchen gloves when doing any type of food preparation.
Preheat oven to 400 degrees.
Pat the filets dry with a paper towel.
With a sharp kitchen knife, cut each filet in half between the two pieces of twine creating two 4 ounce portions from your original 8 ounce filet. Make sure that both pieces are the same size. (I am linking my favorite go-to knife that I use most often while in the kitchen here).
Using a silicone brush, brush the filets on all sides with canola oil.
Next, generously sprinkle all sides with a salt and pepper mix. You can always make your own with a flaky salt and coarse cracked black pepper, but I recommend Frontier Co-op Prime Cuts Salt & Pepper blend.
In a well-seasoned cast iron skillet or large oven-safe skillet, heat 1 tablespoon of canola oil over high heat until glistening.
Add filets and sear for 2 minutes, turn and sear 2 more minutes.
Transfer skillet to the oven and cook for 6 minutes until medium or a thermometer inserted registers 140 degrees.
Remove from the oven and let rest for 5 minutes before serving and cut twine with kitchen scissors.
Enjoy with a bottle of Cabernet-Sauvignon from Paso Robles, California such as Bonanza or Treana red blend.
