a little indulgence

Sometimes you just need a steak. Last night was one of those times. I don't eat much red meat...not for any particular reason...just a happenstance I suppose. And what little red meat I do eat, these days, tends to be lamb. But it's been a bit weird...I've been craving it this week. Don't know why...and not just red meat...but a steak. We went out the other night and I got a really good burger...but the craving was still there. So last night I just had to do it. Two fillets seared then roasted to a perfect medium rare topped with a creamy whole grain mustard sauce and served along side roasted asparagus with onions and garlic. This was it...the meal I had been craving, waiting for. And it was good...damn it, it was good.

It goes to show how long it's been since I've really cooked a steak...because I totally forgot how easy it is. Super simple...super quick...and super tasty. Now...this can get a bit on the pricey side. The better the cut...the better the flavor. For a recipe like this...you kind of have to go higher up on the index for good results. This dish is about the steak. You can go lower with great results if braising beef. And higher up (the rib-eye), really needs some high heat...grill or industrial strength oven. I know my oven says it gets up to 500 F...but I don't really trust it. So, for this dish...the tenderloin is where the steaks came from. The most tender fillets are found here...and though milder in flavor, these fillets take well to extremely simple sauces and create outstandingly tasty dishes sure to satiate any cravings you may have. Here's how I quelled my craving.

Fillets with Creamy Mustard sauce

2 -4 fillets of beef tenderloin

2 tbsp olive oil

salt and pepper to taste

1 shallot diced

1 C chicken stock

2 tbsp whole grain mustard

2 tbsp cream

1 tbsp fresh thyme chopped

Directions

Heat oven to 425 F.

Place an oven proof skillet over med high heat for 1 min. Once hot...add olive oil and allow to heat for a minute. Season both sides of the fillet generously with salt and pepper. Place in the pan, and leave UNTOUCHED for 3-4 minutes. It's ready to flip when you've got a good dark brown sear on one side and the meat doesn't stick to the pan. At that time...flip the steak and cook untouched for another 2 minutes. Then remove to the oven and roast until desired doneness (approx 4-7 min). The internal temperature should be about 130 F for medium rare. You'll get another 5-8 degrees of temperature rising while the meat rests...I pulled the steaks in the photo out at 135 F and allowed them to rest for 10 minutes while I made the sauce.

Remove the steaks from pan and tent with tinfoil as they rest and you prepare the sauce. Remove the fat from the pan except for about 1 tbsp. Add the shallots and cook until translucent, about 5 min. Now I didn't do this next step but thought it might work really well...so give it a shot if you like. I would add 1 C of white wine and deglaze the pan and let the wine cook out entirely. Then add chicken stock and allow to reduce by half. I would check here for seasoning too...salt and pepper to taste. Add the mustard and cream and whisk to incorporate. Allow the sauce to simmer for 5 min., toss in fresh thyme and cook for another min...remove from heat and serve.

There you have it. Perfectly cooked steaks dressed up with a pan sauce. Quick simple and elegant. How often does that happen? Dress it up with some roasted asparagus or go old school with some garlic mashed potatoes. Regardless...the steak will shine. Leaving you and yours to crave some other culinary delight, perhaps a fillet of fish, or a homemade stew...you will undoubtedly have satiated your craving for red meat though...however...I can't say you won't be craving seconds.

Mangia et statti zitto...

cheers...

dunkin