So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.
This recipe will feed 4.
- 4 tbsp. chilled butter
- 4 filet steaks (each one about 4-5 ounces)
- 1/4 cup chopped shallots
- 2/3 cup of Pinoir Noir or French Merlot (the other 1/3 for the Chef, of course)
- 1 tbsp. chopped garlic
- 1 tbsp. Dijon mustard
- 1/3 cup chopped fresh parsley
Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.
Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.
Plate the steaks and spoon the sauce over each one. Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what feast.
More wine, anyone?