I've heard of a way to make tenderloin filet in a cast iron skillet. any restauranteers care to share your rec

Question

Also what, exactly is "aged beef?"

Answer 1

Not my choice of how to cook a filet but, if you have to........

Sautéed Filet Mignon
Ingredients
2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
Salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary

Instructions
Season the meat generously with salt and pepper. Sprinkle with the rosemary.

In a medium, heavy skillet, heat the oil over medium-high heat. Put in the steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.).



Aged Beef
Cooked, unaged beef has been described as "metallic" and lacking in typical beef flavor. Aging gives beef a flavor that has been described as "gamy." True beef flavor is fully developed after about 11 days of aging. The aged beef flavor increases with increasing aging time.
Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers

Answer 2

I made a beef tenderloin for Thanksgiving. It was a five pound roast. I tied it in sections 1-2 inches apart. I seared it on all sides and coated it with a mustard/horseradish rub and then put it in the oven to bake for an hour. It was incredible!


Dry-aged beef is beef that has been hung to dry for several weeks