Cream Seared Filet

Years ago, we popularized cream caramelized eggs and more while we tinkered with lots of other ideas, including cream cooking steaks. At the time, we did strip steaks. They were delicious. The other evening, we revisited the idea with filet. I seasoned the steaks with salt. I put a thick layer of cream in the bottom of a non-stick pan. I put the heat on high and brought the cream to a light simmer. I added the steaks to the pan and turned the heat down to medium. I flipped the steaks every thirty seconds or so. I swirled the steaks in the cream in the pan, watching the steaks cook and begin to slowly brown. The cream reduced, thickened, and coated the steaks. I continued to flip the meat, feeling it for texture. I brought out the old-school cake tester to check the temperature of the meat. When the cream finally evaporated, broke, and turned into fat and milk solids, I turned the heat down to medium-low. I continued to flip and swirl the steaks in the pan, watching them brown, coating them in the toasting milk solids, and gleefully watching them cook. When the steaks felt rare-ish (I used the cake tester and the finger push protocol to check the doneness), I turned off the heat and moved the steaks to a plate to rest for five minutes. We served the steaks and enjoyed another cream-cooked creation.