Irresistible Seared Perfection

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.

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National Drink Wine Day served up with a Good Steak – Can Life Be any Better?

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.

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Sensational Beef Medallions with Rosemary Sauce

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.