I shopped at Olivier’s Butchery for the first time today, and picked up a grass-fed filet mignon. Sure, not cheap per pound… but $9 for what ended up being one of the better steaks of my life isn’t bad compared to going out…
Prep counter: steak covered in black pepper and a little salt on both sides, green beans, baby broccoli, sunflower sprouts (all from the CSA box), and shallots.
After heating some olive oil and peanut oil over medium heat in a cast iron skillet, I dropped in the (thick) steak:
After four and a half minutes on each side, I took the steak off and let it rest under a foil tent (does that actually make a difference?) for 5 minutes, while I lightly steamed the beans and baby broccoli and made a pan sauce:
- Over medium heat, I sauteed a minced shallot and 3 small crushed cloves of garlic in the remaining oil and fat for a few minutes.
- Then I deglazed the pan: I added maybe 1/4 cup of red wine (which quickly boiled away) and used it to free the crunchy bits of meat and fat and seasoning left in the pan, then added another 1/4ish cup of wine and reduced it over the course of a few minutes.
- Finally, I melted a Tbsp of butter into the meat-bits-and-reduced-wine mixture, and spooned it over the steak.
Here it is: pepper-crusted filet mignon (medium-rare) with a simple pan sauce and three kinds of green vegetables: