Gotta love the day! I mean, except for vegetarians, who doesn’t appreciate a thick, tender Filet Mignon? It’s only fitting that the penthouse of steaks gets its own day. Pound for pound, Filet Mignon is one of the leanest, most tender and expensive cuts of beef.Continue reading “Irresistible Seared Perfection”
First off, doesn’t this steak look absolutely incredible? I mean, top quality best gourmet steakhouse presentation. Five stars all the way. Are you ready for this? The recipe came from (drum roll please) Smuckers – as in those jars of jellies and jams. I will admit, I did make one tiny, adult change. The Blackberry Sauce called for red wine vinegar. I dropped the vinegar and went straight for the red wine.
What is it about a good cast iron skillet that makes for the best seared food? Nothing, and I mean nothing beats my cast iron skillet when it comes to searing steaks. I’ve had the same set of skillets for over 45 years. No body is allowed to mess with my skillet!
This recipe had me at Reduction Sauce. Anytime a sauce is simmered and reduced, it becomes even more intensely flavored. By its very definition, Reduction is a process of thickening and intensifying the flavor of a liquid. This concentration of flavors is achieved through evaporation. I know, it sounds like a lot of scientific stuff, but what it all comes down to is flavor. Reduction sauces are bursting with flavor.
Step one in observing Drink Wine Day – select a bottle or two of your favorite wine. Hubby likes a good Merlot so we always have a few bottles in the wine rack.
Step two – pick something delicious to serve with the wine. It could be as simple as a cheese platter or a good pizza. Personally, I love a good steak with my wine.
Step three – if you are drinking a red, let that baby breath while dinner is cooking. If it’s a white, hope you remembered to have it chilling since yesterday.
Filet Mignon with a Red Wine Mushroom Sauce
4 (4 oz) Filet Mignon Tenderloin Steaks, about ½-inch thick
2 teaspoons Olive Oil
8 oz Cremini Mushrooms, sliced
¼ cup Yellow Onion finely diced
4 Garlic Cloves, finely minced
1 ½ tablespoon Fresh Thyme leaved, chopped
2 Tablespoons Fresh Parsley, finely chopped
1 Cup Dry Red Wine such as a Cabernet
1 Tablespoon Butter
Remove steaks from the refrigerator about 30 minutes prior to cooking. Season the steaks generously with salt and pepper and let rest on the counter.
Slice mushrooms and set aside until ready to use. Peel and finely dice onions and garlic, set aside. Strip leaves from thyme sprigs, chop and set aside. Chop parsley for garnish, set aside.
In a large cast-iron skillet, heat olive oil over medium-high heat until very hot, almost to the point of smoking. Sear steaks undisturbed for about 3 minutes per side, 4 minutes for medium doneness.
Transfer the steaks to a cutting board, tent to keep warm and let rest while the mushroom sauce is made.
Turn the heat down on the now empty skillet to medium. Add mushrooms, onion, garlic and thyme. Cook, stirring frequently, until the mushrooms are brown, soft and have released their liquid, about 5 minutes.
Add the red wine, scrape up any browned bits from the bottom of the pan. Let the liquid reduce by about half, simmering for 6 minutes. Remove the pan from the heat and whisk in the butter until it is melted and fully incorporated into the reduction sauce.
To serve, plate the steaks, and spoon a quarter of the reduction sauce over each steak. Garnish with a little chopped parsley.
This was one of those wow – the light came on moments. Someone on Facebook posted a recipe for Margaritas made with Pink Lemonade for Valentine’s Day. Then it dawned on me, I could build an entire romantic Valentine’s Day Supper, from an appetizer to a beautiful dessert around the idea of Pink Margaritas. While I love Italian Foods, Hubby is a huge fan of the cuisine hailing from our southern neighbors. We both adore seafood and who doesn’t like a good steak? The most romantic thing I can think of to give the love of my life this Valentine’s Day is a dinner rich in the flavors of Mexico. With the exception of my steaks soaking in flavor the day before, everything I’ve selected comes together easily. A little pacing, and before you know it, lot of pleasure on the table. Yeah, that’s what I like.
Just how you serve the meal is entirely up to you. The appetizer and first pitcher of Margaritas is a nice way to get things started. You can take a break from eating, put the final touches on the main entrée and serve it up family-style. No doubt, family-style dining is the easiest. That said, if it were me, I’d have everything staged in the kitchen for easy assembly, execution and serving. I would plate everything for the main entrée and hold under big metal bowls or in a warm oven. Have the steak and rice on a plate with a small bowl also on the plate for the shrimp, then serve it all together. Serving the entrée already plated will give the evening more of that “restaurant” feel. And for goodness sake, eat somewhere other than in the kitchen. If you don’t have a dining room away from the kitchen, set up a small table (even the coffee table if you must) in the living room or (weather permitting) on the patio. Low candlelight and soft music for romance.
Spicy Mexican Romance
Toasty Appetizer –
South of the Border Surf and Turf Entrée –
Pan-Seared Spicy Filet Mignon
Mexican Rice Pilaf
Sweets for the Sweeties –
Baked Apple Enchiladas with Vanilla Bean Ice Cream
Beverage Throughout –
Pitchers of Pink Lemonade Señorita Margaritas
Let’s Get this Party Started . . .
Pink Lemonade Señoritas Margaritas
1 can Pink Lemonade concentrate, thawed
3 cans cold water
1 can Silver Tequila
1/2 can Triple Sec
Lime, for garnish
Margarita Salt, to rim glasses (optional)
In a large pitcher, empty can of thawed pink lemonade concentrate. Using the now empty lemonade can, add water, Tequila and Triple Sec.
Cut lime into wheels for garnishing the glasses. Keep the ends for moistening the rim of the glass before serving.
Using the end of a lime, moisten the rim of the glass. Dip glass rim in a small plate of Margarita salt to coat.
Place a few ice cubes into the glass, fill with Margarita. Garnish with a lime wheel and serve.
1 can Fire Roasted Tomatoes with Green Chilies
1 small jalapeño pepper, seeded and minced
2 cloves garlic, minced
1/2 cup cilantro leaves, roughly chopped
1 Lime, juiced
1/4 teaspoon sea salt
1/4 cup Olive Oil, divided
1 Sourdough Baguette, sliced
Drain tomatoes, place in a small bowl.
Stem peppers, seed and mince. Add to the bowl with the tomatoes.
Peel and chop garlic, add to tomatoes.
Chop cilantro, mix with the tomato mixture.
Squeeze lime juice over mixture. Stir to blend. Taste and season with salt. Cover and chill, allowing flavors to blend.
Heat oven to 350 degrees. Slice baguette into 3/4-inch rounds. Brush with oil and toast lightly.
Top baguette slices with the tomato mixture. Arrange on a serving platter and enjoy.
South of the Border Surf and Turf Entrée
The Surf . . .
1 1/2 lbs Medium-Large Shrimp (21 count), peeled, deveined
1 can Ro-Tel Fire Roasted Tomatoes with Green Chili
2 Chipotle Chilies from a can with Adobo Sauce
1 Tablespoon Adobo Sauce from the canned chilies
2 tablespoons Olive Oil
4 Garlic Cloves, pressed
1 cup Chicken Broth
1/4 cup Cilantro, roughly chopped for garnish
Peel and devein shrimp, leaving tails intact for presentation if desired. Set aside until ready to cook.
Empty Roasted Tomatoes into a blender. Add chipotle chilies and adobo sauce. Blend until very smooth. Set aside.
In a large skillet, heat oil over medium heat. Press garlic into the pan, saute until fragrant, about 30 seconds.
Pour tomato mixture into the skillet. Cook, stirring frequently, for about 5 minutes for flavors to blend. Slowly add broth to thin the sauce to desired consistency.
Add shrimp to the pan, stirring constantly, until the shrimp are cooked through and pink. If sauce begins to thicken too much, add more broth to thin.
To serve, place shrimp with sauce in a shallow bowl and garnish with cilantro.
The Turf . . .
Pan-Seared Spicy Filet Mignon
2 Limes, juiced
3 Garlic Cloves, pressed
2 tablespoons Honey
2 teaspoons Mexican Chili powder
1 teaspoon Ground Cumin
1 teaspoon Cayenne Pepper
Pinch Mexican Oregano
Salt to taste
4 Filet Mignon (about 6 oz each)
2 tablespoons Butter
2 tablespoons Olive Oil
Slice lime, squeeze juice into a measuring cup with a spout.
Press garlic into the cup with the lime juice.
Add honey, chili powder, cumin, cayenne pepper, oregano and salt. Whisk to blend.
Place filet in a small rimmed dish such as an 8-inch square casserole dish. Pour lime mixture over steaks, turning several times to coat.
Refrigerate and marinate overnight.
Remove steaks from refrigerator and let sit on counter for 30 minutes.
Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
The Flavorful Side . . .
Spicy Mexican Rice Pilaf
2 tablespoons Olive Oil
1/2 Yellow Onion, minced
1 Garlic Clove, minced
2 cups Long Grain White Rice
1 Can Ro-Tel Fire Roasted Tomatoes with Green Chilies
4 cups Chicken Stock
1 pinch Cumin Powder
Heat a sauce pan over medium heat with olive oil. While the oil heats, mince the onion and garlic. Sauté onions and garlic in the oil for a minute or two.
Add the rice to the pan, and cook until rice is translucent, about 4 minutes.
Add canned tomatoes, chicken stock and cumin powder. Stir to combine. Bring to a boil.
Cover, turn heat to low and simmer for 20 minutes.
Remove from heat, let sit for 5 minutes. Fluff rice with a fork.
Transfer rice to a serving bowl. Garnish with cilantro and serve.
And on to the Sweets for the Sweeties . . .
Apple Enchiladas with Vanilla Bean Ice Cream
4 apples, peeled, cored and cut into wedges
1/4 cup butter
1/4 cup packed Brown Sugar
4 Flour Tortillas, 6-inch taco size
4 Scoops Vanilla Bean Ice cream
1/4 cup Caramel Sauce, warmed
Heat oven to 450 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
Peel, core and cut apples into wedges.
Heat butter in a skillet over medium heat. Add apples and cook for about 6 minutes or until apples are soft.
Add brown sugar, continue to cook until sugar has melted.
Spray tortillas with cooking spray. Warm tortillas on a griddle until soft and easy to roll.
Place warm tortillas on a plate. Spoon 1/4 of the apple mixture down the center of each tortilla. Roll, fold tortilla to wrap the apples inside. Place filled tortillas seam-side-down in the prepared baking dish.
Lightly spray the tops of the enchiladas with cooking spray to help brown.
Bake in the heated oven for about 15 minutes or until golden.
Meanwhile, warm caramel sauce in the microwave.
Plate each apple enchilada on dessert plates. Scoop ice cream on the plate, drizzle with caramel sauce and serve at once.
Feliz dia de San Valentin
I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .
Confession time: Since undergoing Open Heart Surgery back in late September, I’ve been more cautious as to what goes into my body. That is not to say that I have sworn off red meats or butters or all the other “forbidden” foods health nuts say are big no-nos. I simply don’t eat a steak as often as the craving hits. Life is about balance. Will you let your child eat a cookie? Of course you will. Will you let your child live on cookies? Of course not. Balance. That said, I have a real weakness for Filet Mignon. Part of that weakness comes from the fact that Filet Mignon is almost always served with a sauce. And I am a sucker for sauces.
I think this would make a wonderful midnight supper for a small New Year’s Eve dinner party or a romantic Valentine’s Day celebration. Or just because you deserve something extraordinary. Now I know I shared a steak recipe with you already. But why not have more than one extra special recipe to choose from? After all, you can never have too many recipes, can you?
Filet Mignon Steaks with Brandy Mushrooms
4 beef tenderloin steaks, about ¾ inch thick (5 oz each)
½ teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon instant coffee granules
1 teaspoon balsamic vinegar
½ cup brandy
Nonstick cooking spray
8 oz Portobello Mushrooms, sliced (about 3 ½ cups)
1 tablespoon Smart Balance “Butter”
Place the beef on a plate. In a small bowl, combine the salt and pepper; sprinkle half of the mixture evenly over both sides of the beef and let stand 15 minutes.
Heat oven to 200 degrees.
Meanwhile, to the remaining salt and pepper compilation, add coffee granules, vinegar, and all, but 1 tablespoon of the brandy; set aside.
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to skillet. Cook 5 minutes or until most of liquid is absorbed. Transfer to bowl.
Place skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side. Reduce to medium low, turn and cook 2 minutes or until desired doneness (medium rare 145 degrees or medium 160 degrees). Place on four individual dinner plates, cover with foil, and place in oven to keep warm.
Add the brandy mixture to skillet; return to heat. Bring to a boil over medium high heat and boil 1 minute or until reduced to ¼ cup liquid. Stir in the mushrooms and cook over medium high heat 1 to 2 minutes or until most of the liquid is evaporated.
Remove from heat, stir in the remaining 1 tablespoon brandy and the spread. Spoon evenly over beef, top with additional coarsely ground black pepper, if desire, and serve immediately. Serve each steak topped with ¼ cup mushroom topping.
Suggested Sides: Asparagus and New Potatoes.
When it comes to fancy steaks, Filet Mignon is at the top of my list. If you are craving a steak with true beefy goodness, this might not be the cut for you. Fat and marbling is what gives beef its flavor. A well-marbled Rib-Eye is delicious. Skirt steaks, although thin, are packed with flavor. Filet Mignon, while delicious, don’t necessarily have that rich beefy flavor. They are superior in tenderness, IF properly cooked. Filets require quick, high heat and should never be cooked beyond the point of medium-rare. Since this cut of meat is very lean, it can dry out and become tough if over-cooked. The tenderloin (from which Filet Mignon is cut) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef.
While a true Filet Mignon comes from the small forward end of the tenderloin, some butchers in the United States label all types of tenderloin steaks “Filet Mignon”. In fact, the less desirable shape of the true Filet Mignon may be a hindrance, which is why most restaurants serve steaks cut from the wider end of the tenderloin. It is not only cost effective, the uniform appearance is much more presentable.
These filets are delicious, easy to prepare and will wow your dining guests. Served with fancy potatoes such as Duchess Potatoes and a splash of bright color from pan-seared asparagus tips, and you’ve got all the makings of a five-star dinner party.
Filet Mignon with Brandy Cream and Peppercorns
6 Filet Mignon 3/4 inch thick
2 tablespoons ketchup
3 tablespoons Dijon mustard
5 drops Worcestershire sauce
2 tablespoons of green peppercorns
3 tablespoons of butter
3 tablespoons of olive oil
1/3 cup of brandy
1/2 cup of whipping cream
Salt to taste
In a small bowl, combine ketchup, mustard, Worcestershire sauce and green peppercorns. Set aside until ready to use.
In a heavy skillet over medium-high heat, melt butter with oil. Once the pan is hot and the butter melted, sear filets about 2 minutes per side. Remove steaks from the skillet, set aside and keep warm.
Note: One way to keep filets warm and hold the natural moisture is to plate the steaks on a dinner plate, stacked together if necessary. Cover with a steel mixing bowl inverted over the plate to create a dome. This will hold in the heat, while allowing the natural condensation to drip back into the meat.
To the now empty pan, add brandy and deglaze skillet by stirring the bottom of the pan with a wooden spoon.
Add ketchup-mustard mixture and cream, mix well.
Return meat to skillet. Season with salt and cook to desired doneness. (Steaks more to the medium side should be returned to the pan a few minutes ahead of those more to the medium-rare side).
When ready to serve, plate steaks and spoon sauce over the meat.
Autumn is in full swing. Our precious grills have long since been packed away, hidden from the elements of Mother Nature. We bundle up, eat hearty stews or soups and fondly recall meats grilled to perfection over a bed of amber coals. The beauty of a good steak is that the steak loves a sear of heat – be it the grill or a heavy skillet.
Once upon a time long, long ago Hubby and I called Southern Nevada home. We loved living in the dessert. It was this appreciation for the red earth that drew us to New Mexico for a much needed couples-only road trip.
The drive was beautiful. The landscape breathtaking – rugged rock formations stretching up to touch a deep blue sky. New Mexico is like taking a giant step back in time to a place that is unspoiled by modern life.
It is also the only place in the world that someone from Las Vegas, when “Where are you from?” must clarify “Las Vegas, Nevada”. If not, you would hear a second question – “which one?” Any place else on the planet and the name “Las Vegas” immediately conjures images of the strip. One would be hard pressed to get Las Vegas Nevada and Las Vegas New Mexico confused.
One thing that stood out on our road trip was the cuisine of New Mexico. It is not to be confused with Mexican or Tex-Mex. The food of New Mexico is awesome, in a category all its own. If you are a huge fan of heat – as in chili-hot smoke coming out your ears hot, New Mexican cuisine is right up your taste-bud alley. Sit down to a meal at any authentic eatery in New Mexico and you’ll notice that sopapilla are brought to the table with your meal, along with a big bottle of honey. And for good reason – you need the honey to cool off your mouth between bites of incredibly spicy food. As huge fans of both spicy foods and sopapillas, we fell madly in love with New Mexican Cuisine. Make no mistake about it, this Filet Mignon is sizzling hot – New Mexican unbelievably HOT over-the-top OMG heat. Continue if you dare, but consider yourself properly warned.
For those of you brave enough to give this a try, let me further put out a warning – your kitchen is going to become a disaster area – this dish creates a major mess. If you are like me, you’ll want to serve these awesome steaks alongside some delicious from-scratch Black Beans and if possible a big helping of Sopapillas, all of which will amplify the mess. (You could skip some of the mess by frying up some canned black beans and serving a chaser of Mango Sorbet). Mess aside, the end result is so worth the effort. This recipe will feed 8, with plenty of sauce left over for other uses (maybe smothered chicken or to use in a crock-pot recipe with chunks of pork). If cooking for less, don’t scrimp on the sauce – just plan on more leftover for other uses. You could even freeze the sauce for later use.
New Mexican Filet Mignon with Sizzling Chipotle Sauce
Ingredients – Chipotle Sauce
1/4 cup Vegetable Oil
2 small cans Chipotle Chilies in Adobo Sauce
1 tablespoon Chile Ancho
1 White onions, quarter
4 Garlic cloves, peeled
Kosher Salt to taste
3 Small Cans Tomatillos
1/2 cup Chopped Cilantro
1/2 cup Beef Stock
Heat vegetable oil in frying pan. Add onions seasoned with Chile Ancho. Fry briefly, until onions become somewhat tender. While onions are frying, place canned Tomatillos in boiling water and boil briefly, about 2-3 minutes. Remove Tomatillos from water using a slotted spoon. Add to pan with onions. Continue to cook until everything is tender, about 10-15 minutes.
Remove from heat, pour mixture into a blender. Add cilantro and blend. (This can be done several hours ahead. Cover and keep at room temperature until ready to use).
Transfer sauce to a saucepan, add beef stock and simmer over low heat for 40 minutes. If sauce becomes too thick, add a little more beef stock. Taste and adjust seasoning. Keep warm and prepare steaks.
Ingredients – Filet Mignon
2 Tablespoons butter
1/4 cup Olive oil
8 beef filets (Filet Mignon) 5-6 oz each
Salt to taste
8 corn tortillas, 4-inch diameter; fried in oil
8 slices Monterey Jack cheese, 3 oz each
Remove steaks from refrigerator. Season with salt and set aside on the counter to rest.
Heat a heavy, dry frying pan for over low heat for 25 minutes. (Cast Iron skillet works nicely). Once skillet is hot, add a little butter and oil. Allow oil and butter to heat about 2-3 minutes. Without over crowding the pan, place steaks in the skillet to sear well. (If necessary, sear steaks in two batches). Cook filets for 3-4 minutes per side, turning once. Remove from skillet and keep warm. Repeat with remaining filets. Remove second batch of filets and keep warm.
To now empty skillet add about 1/2 of the sauce. Return filets to skillet and coat with sauce. Heat for about 5-8 minutes.
Place tortillas on a baking sheet. Place a steak on each tortilla. Top with cheese and pop under the broiler until cheese melts.
To serve: Generously ladle sauce from the pan onto plates. Top with tortilla and steak. If desired, ladle additional sauce over steak. Garnish with cilantro or parsley, if desired, and serve.
I had not planned to share yet another recipe with you today. I’ve shared three great recipes today, a couple of sides and an awesome BLT. But I learned that today is National Filet Mignon Day.
Filet Mignon is the tenderloin that has been sliced into beautiful steaks. The tenderloin is a muscle that does little work, and therefore is tender. There is almost no fat in the tenderloin, making it a great choice from a health perspective when selecting cuts of red meat. However; the lack of fat creates challenges to render a steak that is rich in flavor and juiciness. It is easy to ruin this pricey cut of meat simply by allowing it to dry out while cooking. Filet Mignon is best served medium-rare. To bring flavor to the steak, it should be seasoned simply with salt and pepper, then seared for a deep crust that is delicious. When topped with a compound butter of herbs, it is heaven on a plate.
Perfect Filet Mignon for Two
2 (8 oz) Filet Mignon Steaks
4 teaspoons Kosher Salt
4 teaspoons fresh Cracked Pepper
8 tablespoons unsalted butter, softened (divided)
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh Parsley, chopped
1 tablespoon fresh Rosemary, chopped
1 teaspoon lemon zest
Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side. Let steaks rest on the counter for about 30 minutes for the salt to do its thing. This will also raise the internal temperature of the steak and even out any cold spots for even cooking.
Meanwhile, mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
Heat oven to 450 degrees.
When ready to sear filets, heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet over high heat until smoking hot. Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Do not move filets as they are searing. While the steaks are searing, continue to spoon the residual butter in the pan on top of the meat. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 5 to 6 minutes, depending upon how thick your steak is.
Just before removing the steaks from the oven, slice two nice rounds from the compounded butter log and set aside.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.
More awesome Filet Mignon/Tenderloin recipes:
When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.
On our drive home from the office one crisp September evening a few years back, Hubby and I had a long discussion as to what to do for dinner. I knew we had some beautiful Beef Medallions waiting for us and I had a new recipe I was dying to try – Beef Medallions with a Rosemary Sauce. The real question was do we stick with the recipe and pan sear the Fillets, do we build a nice fire on the grill (adding about 45 minutes to the cooking time) or just fire up the little gas grill . . . we decided to stick to the original recipe and pan-sear the steaks. It had a very long day, to prolong dinner further than necessary just didn’t make much sense. As it was we had enough Rice Pilaf left over from earlier in the week for a side. Baby peas sautéed in a little butter with a chopped shallot wouldn’t take much time or effort. Why make dinner any more complicated than it need be? This little number was just right – cooked up in a flash and oh so delicious!
When we got home, Kiddo jumped into the kitchen to lend a skilled helping hand (he’s been my sous chef since he could pull up a step stool to the stove top), while Hubby decanted a nice (although be it young) bottle of red wine. Before you knew it, we were wining and dinning, glasses clinking together, smiles on our faces after a long, stressful day.
Here’s to a great meal shared with my loving family. Hope you and yours find the same joy in the simple pleasure of this yummy steak with a rich Rosemary Sauce as we did!
Beef Medallions with Rosemary Sauce
1 Lb Beef Tenderloin, (Filet Mignon) cut into 4 Medallions about 3/4 inch thick
2 Tablespoons Butter, divided
½ Teaspoon Unsweetened Baker’s Cocoa
Pinch of Salt
1 Garlic Clove, pressed
¼ Teaspoon Dried Rosemary Leaves
¼ Cup Red Wine
Heat 1 tablespoon butter in a skillet over medium-high heat. Pan-sear beef medallions in butter over medium-high heat 4-5 minutes per side, turning once, until nicely browned on the outside and center is medium-rare.
Remove medallions to warm platter, tent and keep warm.
Add 1 tablespoon butter to now-empty skillet. Add cocoa, salt, garlic and rosemary. Heat until butter begins to bubble. Stir in wine. Heat to boil, stirring constantly. Cook for 1 minute.
Return medallions to skillet, reduce to low and simmer 2-3 minutes or until meat is heated through.
Transfer to plates. Spoon rosemary sauce over medallions. Serve at once.