2 cups red wine
2 sprigs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tsp. demi-glace
2 tbs. ground mustard
2 oz. worcestire sauce
3-4 6-oz. filet mignons or one big flank steak
Kosher salt and freshly ground
black pepper, to taste
2 tbsp. canola oil
1 tbsp. chilled unsalted butter, diced
1 tbsp. finely chopped flat-leaf parsley
3 tsp. chopped fresh rosemary
2 tsp. sage
3 tsp. chopped fresh thyme
3 tbs. basil
3 tsp. ground garlic
2 tbsp. minced garlic
1. Marinate the steak overnight. First, slice a thin diamond pattern over the steak to absorb the marinade better. Mix the mustard, worchestire sauce, minced garlic, 2 tsp. rosemary, 2 tsp. sage, 2 tsp. basil, 1 cup red wine. Pour over steak and marinate overnight in the fridge.
1. Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. If using a gas stove, tip pan to ignite wine; this will aid in evaporation. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.
2. Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.
3. Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with remaining rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like. Yields 3⁄4 cup sauce.
2 sprigs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tsp. demi-glace
2 tbs. ground mustard
2 oz. worcestire sauce
3-4 6-oz. filet mignons or one big flank steak
Kosher salt and freshly ground
black pepper, to taste
2 tbsp. canola oil
1 tbsp. chilled unsalted butter, diced
1 tbsp. finely chopped flat-leaf parsley
3 tsp. chopped fresh rosemary
2 tsp. sage
3 tsp. chopped fresh thyme
3 tbs. basil
3 tsp. ground garlic
2 tbsp. minced garlic
1. Marinate the steak overnight. First, slice a thin diamond pattern over the steak to absorb the marinade better. Mix the mustard, worchestire sauce, minced garlic, 2 tsp. rosemary, 2 tsp. sage, 2 tsp. basil, 1 cup red wine. Pour over steak and marinate overnight in the fridge.
1. Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. If using a gas stove, tip pan to ignite wine; this will aid in evaporation. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.
2. Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.
3. Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with remaining rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like. Yields 3⁄4 cup sauce.
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