Transfer the filets to a serving platter.
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. Flip and let cook on the other side for 4 more minutes. Add the filets and cook until a crust forms on the bottom, 3 minutes. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Heat a large cast iron skillet over medium-high heat. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil.
0 kommentar(er)
