Ingredients
- Steaks:
- 2 8 oz filet mingon steaks
- Splash of olive oil
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 4 tbsp butter to baste
- ¼ cup red wine
- ½ cup beef stock
- Salt (to taste)
- Pepper (to taste)
Mushrooms:
- 200g chantrelle mushrooms
- 200g Shitake mushrooms
- 3 tbsp butter
- Splash of olive oil (optional)
- Salt (to taste)
- Pepper (to taste)
Green beans:
- 2 handfuls french green beans
- ½ cup almond slices, toasted
- Drizzle of extra virgin olive oil
- Salt and pepper (to taste)
Directions
- Steak and sauce:Store steaks in the fridge unwrapped to air chill. This will result in a crispy crust on your steak. Remove steaks from the fridge 20 minutes before frying to come to room temperature. Season steaks with salt and pepper.In a hot cast-iron skillet add olive oil and whole herbs. Place steaks in skillet and let cook for 3-5 minutes or until nicely browned. Flip over and repeat. Add butter to the pan, let melt and baste steaks with butter.Place steaks in a 350F oven until the desired doneness is achieved. Use an instant-read thermometer to tell when steaks are ready. Rare for steaks is around 130F, medium-rare 135F, medium 145F, well-done 160F.
Remove steaks from pan to a cutting board to rest for 10 minutes before serving. Place pan back on the heat and add red wine and beef stock. Simmer until thickened, 3-5 minutes. Serve alongside steak.
Mushrooms:
Trim ends of mushrooms and tear or cut larger mushrooms, keep small ones whole. Add olive oil and butter to the hot pan. Add mushrooms and be sure not to crowd the pan, cook in batches if needed. Cook mushrooms until nicely browned. Season with salt and pepper.
Green beans:
Blanch beans in boiling salted water for 30 seconds to 1 minute, depending on how tender you want them. Drain and shock beans in ice water. Right before serving, sauté in a pan with olive oil, salt, pepper, and toasted almond slices.
Servings: Makes 2 servings
