These steaks were ridiculously delicious. I honestly thought Ryan might face dive into his plate after he took the first bite.
Delicious crust on the outside, flavorful and tender on the inside, and the browned butter and red wine sauce poured on top... yes. Yes, yes, yes.
You CAN cook a perfect steak at home. This was so simple! The most important thing is starting with high-quality (read: not cheap), thick cut, preferably grass-fed filets. Don't get me wrong -- I buy cheaper cuts of beef on sale all the time, and they can turn out really good... they just need a little more TLC. But this dinner is special... yes, I spent a little more on the steaks, but ohhh man you can TASTE that difference.
Ryan commented that this was in his "top 3 best steaks of all time." I take that as a serious compliment -- we've been to some awesome steakhouses! Check out the recipe:
Filet Mignon with Browned Butter Red Wine Sauce
For 2 serving
For the steaks:
-Two large, thick-cut (1.5 - 2 inches) filet mignons
-Sea salt and course-ground black pepper
For the sauce:
-2 - 3 tbsp butter
-2 cloves garlic, minced
-1/4 cup red wine
-1/4 cup chicken stock
-Salt and pepper
-Take the steaks out of the fridge about an hour before you want to eat (about 40 minutes before you're going to start cooking them). Lay on the counter and let them come to room temperature.
-Drizzle olive oil over both sides of steak and brush to cover.
-Season liberally with course-ground sea salt and black pepper. Make sure you season enough -- this creates the crust.
-Heat a grill pan (or outdoor grill) over medium high heat. Let get very hot.
-Add steaks. For 2 inch thick steaks and medium rare doneness, cook for approximately 7 minutes on the first side, flip, then cook for another 6 minutes on the second side. Adjust cooking time to size of steaks and personal preference. Use the "finger method" to determine when meat is done -- you want the steak to give and feel soft when you press on it with your finger. If it feels like a rock, you're in trouble. When done, remove from heat, place on a plate, and tent with foil. Let rest for at least 10 minutes.
-Meanwhile, prepare the sauce: melt the butter over medium-high heat in a cast-iron or heavy bottomed (read: not non-stick) pan. Let the butter melt and cook, stirring regularly and checking the color. Cook until it begins foaming and has turned a caramel color. Add the garlic and cook for about 30 seconds. Don't let it burn. Pour in the red wine and chicken stock. Bring to a boil. Reduce heat to medium and let simmer for about 10 minutes. Season with salt and pepper to taste.
-Serve steaks with a bit of the sauce poured on top.