I've used this recipe with a couple different cuts of meat, but I've been most pleased with the Petite Filet and with Ribeye. The great thing about the Ribeye is that you can get one good sized steak and split it between two people! They say presentation is everything, and sliced Ribeye presents itself very nicely- especially since the outside gets nice and crusty/crunchy and the middle is just a little pink, or very red depending on how you like it.
Things to remember when cooking steak:
- It is very important that you let it rest for 15-20 minutes prior to cooking
- Don't pester it while it's cooking! You only want to turn it one time.
- It is important to let it rest AFTER you cook it. Put it on a plate, cover it tightly with aluminum foil, and leave it alone for about 10 minutes. This keeps the juices in and helps make it even more tender- and stops it from bleeding on your plate too!
2, 6 oz. Filets cut 1 1/4 inches thick
Kosher salt (or coarse Sea Salt)
2 Tbsp coarsely ground black pepper
3 1/2 Tbsp unsalted butter (divided)
1 1/2 Tbsp Olive Oil
3/4 C Chopped Shallots- or onion if you prefer
1 C Beef Broth (canned)
1/2 C sweeter red wine (or Cognac, or Brandy, whichever you prefer flavour-wise)
Pat each side of the filets dry with a paper towel, then sprinkle them with salt and press the pepper evenly into both sides. Leave it to rest for 15-20 minutes.
Heat 1 1/2 Tbsp of the butter and all the olive oil in a large saute pan over medium high until the butter browns and almost smokes. Place the steaks in the pan and lower the heat to medium, then cover to prevent oil spatter (and to help keep the steam in, which helps it cook). For medium rare, saute the steaks for 4 minutes on one side, then for 3 minutes on the other. I prefer medium to medium well and usually do about 5-6 minutes on each side. Remove them to a plate or serving platter and cover them tightly with aluminum foil.
FOR THE SAUCE:
Pour out all but about 1 Tbsp of the fat/oil/butter mixture from the saute pan. Add the shallots/onions (and I like to add garlic too, 1 clove minced) and cook over medium heat for a few minutes until they've softened. Add the beef broth and cook over high heat for 4-6 minutes until the liquid is reduced by half, scraping the brown bits from the bottom of the pan with a whisk so you can mix it all up together. Once it is reduced, add your wine (or whichever you choose) and allow it to cook down for about 2-4 minutes to minimize the alcohol flavour. Once you remove it from the heat, swirl in the remaining butter and 1/2 Tsp of salt.
How you serve the steak is your choice! I prefer to pour the sauce on top, or keep a little dish of it to dip my steak in as I slice it. I have tried it with both Cognac and wine, and I much prefer the wine.
Let me say that this recipe is super, duper easy- especially if a moron like me can make it and have it turn out well. Pairs really well with roasted garlic mashed potatoes, broiled baby reds, baked potatoes... whatever! It's how you like.
