Step 5:  Then you simply (but very carefully) place the steak and allow it to cook 2 minutes WITHOUT touching it!  You WANT the steak to “stick” to the bottom of the pan or you won’t get that awesome flavorful crust we are after.  We have found in our house that after 2 minutes, the steak naturally releases from the bottom of the skillet.

Step 6:  Continue to sear each side of the steak for 2 minutes.  We use tongs to even get the “ends” of the meat.  Granted - we guessed our steak pictured to be 2 inches thick.

Step 7:  With the steak pictured, we opted to use the oven at 350 degrees.  We came to this conclusion because we checked the internal temperature of the meat with a digital instant read thermometer.  I couldn’t function without one of these.  So into the oven the steak went for about 5 minutes.  We just kept inserting the thermometer to tell us where the steak was at, always perfect.

** We certainly could have put the skillet with the steak on it directly into the oven, one of the great benefits of cast iron.  But we were making a pan sauce and we didn’t want to chance losing any of the juice left in the pan - so we transferred the filet to a baking pan.  And very important - once the steak had reached the right temperature, we pulled it from the oven and allowed it to rest untouched - the juices in the steak need to redistribute.  Plus any juices that accumulate on the pan - you will want to add to your sauce!

Step 8:  Gather up your Boursin Sauce ingredients.  Pretty simple and yet oh so good.  You’ll need about 2 tablespoons of white wine.  I used a Chardonnay from a box that I keep primarily for cooking.  You’ll also need some heavy cream and a package of Boursin cheese.  If you’ve never had Boursin - hehehe.

Step 9:  Making the sauce is simple and allows for adjustment on your part depending on your likes/dislikes.  We followed the directions in the cookbook for the most part - Which called to reduce the heat on the stove to medium and add the wine for a minute or so to scrape up all those yummy bits on the bottom.  And boy are they yummy.  You WANT those!  Then we added some cream - not as much as the recipe called for, we used our judgment.  We let that simmer in order to thicken for a few minutes.  Then we whisked in about half of a package of Boursin cheese.  The recipe calls for the entire package.  It’s your sauce!

Step 10:  Time to eat!  And time to savor every single delicious bite.  We like to slice the steak as shown above and drizzle some sauce over it.  And usually we find ourselves with a bit of extra sauce that we can “negotiate” over who gets it!

Our steak was cooked to Medium-Rare which is an internal temperature of 145 degrees.  Why you need an instant thermometer and I highly prefer digital.  Usually around $15 - use your Bed, Bath and Beyond coupons - ha!

Like I said above - I could go on and on ... but I must force myself to stop.  So one last parting thought ... if you have any leftover cooked meat ... if for some reason any of our steak is too rare - we refrigerate that.  It will reheat beautifully and likely to your exact preferred doneness.  Or heavens - it’s glorious cold on sandwiches!  My favorite way to re-heat leftovers is to sear it in a skillet again!  But my dear friend, it really is fabulous cold - with a little horseradish sauce or yes, on top of a Triscuit cracker with a bit of Boursin cheese.  Happy Sunday!