Cast Iron Steak Filets with Roasted Shallots

1. 1

   Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil.

2. 2

   Roast until the shallots are soft and the garlic is golden, about 30 minutes.

3. 3

   Cool and chop.

4. 4

   Heat a large cast iron skillet over medium-high heat.

5. 5

   While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper.

6. 6

   Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom.

7. 7

   Add the filets and cook until a crust forms on the bottom, 3 minutes.

8. 8

   Flip and let cook on the other side for 4 more minutes.

9. 9

   Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.

10. 10

    Transfer the filets to a serving platter.

11. 11

    Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic.

12. 12

    Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes.

13. 13

    Spoon over the filets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.