My husband's best friend Shawn, who is also a dear friend to me, has submitted a delicious and VERY quick and easy steak recipe. I am drooling already....
Shawn's Cabernet Filet Mignon
Serves 4
2 tbsp freshly cracked black pepper
1 tsp crushed dried rosemary
4 filets of beef/beef tenderloins, 1" thick (4–6 ounces each), properly salted 60 minutes ahead of time, of course!
2 tbsp transfat-free margarine or butter
1 tablespoon extra-virgin olive oil
1⁄2 cup Cabernet or dry red wine
Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
Heat the margarine or butter and oil in a skillet (NOT a non-stick) until hot. Add the steaks and cook over medium to medium-high heat for 5–7 minutes (flipping ONCE halfway so as to develop that delicious crust) for medium-rare; a minute or so shorter if you like your filet rare, a minute or so longer if you like your filet more well done.
Remove the steaks from the skillet and cover to keep them warm, letting them rest so the juices re-distribute. Add the wine to the skillet and deglaze the skillet, bringing to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks, serve, and enjoy.
Shawn's Cabernet Filet Mignon
Serves 4
2 tbsp freshly cracked black pepper
1 tsp crushed dried rosemary
4 filets of beef/beef tenderloins, 1" thick (4–6 ounces each), properly salted 60 minutes ahead of time, of course!
2 tbsp transfat-free margarine or butter
1 tablespoon extra-virgin olive oil
1⁄2 cup Cabernet or dry red wine
Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
Heat the margarine or butter and oil in a skillet (NOT a non-stick) until hot. Add the steaks and cook over medium to medium-high heat for 5–7 minutes (flipping ONCE halfway so as to develop that delicious crust) for medium-rare; a minute or so shorter if you like your filet rare, a minute or so longer if you like your filet more well done.
Remove the steaks from the skillet and cover to keep them warm, letting them rest so the juices re-distribute. Add the wine to the skillet and deglaze the skillet, bringing to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks, serve, and enjoy.
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