Thursday, April 04, 2013

Steak a la Awesome

Many of you might already know that I'm not a huge fan of meat...  And typically, I would choose a grilled portobello mushroom over a filet mignon on most days.  But, I might reconsider if this steak is on the menu!

Adapted from Whit's Amuse Bouche

  • 1/2 stick of butter, softened
  • 1/2 t. no salt herb seasoning
  • two 8oz filet mignons (1.5" thickness)
  • 2 strips of microwave bacon (opt)
  • 2 T. butter
  • 2 T. coconut oil
  • 1 t. salt, divided (see below)
  • 1 t. black pepper, divided (see below)
  • 1/2 stick of butter
  • 8 oz. mushrooms, sliced
  • 1 capful balsamic vinegar
  1. Prepare herbed butter: mix together 1/2 stick of softened butter and 1/2 t. no salt seasoning until well combined.  Spoon butter into silicone molds, or use plastic wrap to create a tube of herbed butter.  Place in freezer.
  2. Preheat oven to 400 degrees.  Heat a well-seasoned cast iron grill pan over high heat on the stove top (my dial is usually turned to an 8).
  3. While pan heats up, wrap the filets' periphery with bacon; secure with toothpicks.  Add 1/4 t. salt and a 1/4 t. pepper per side (top/bottom) and rub in.
  4. Add coconut oil and butter to hot pan.  Just before the pan starts to smoke, sear filets on one side for 2 minutes.  Carefully flip and sear for another two minutes on the other side.
  5. While searing your steaks, prepare balsamic mushrooms: Heat another pan over medium heat.  Add 1/2 stick of butter.  Just as butter starts to brown, add sliced mushrooms.  Cook for 10 minutes before adding balsamic vinegar.  Cook another minute or two, then remove from heat.
  6. Remove grill pan from heat and flip steaks once more before placing inside oven.  Cook for 8-10 minutes in 400 degree oven.
  7. Remove grill pan from oven.  Remove steaks and set aside; allow to rest for a few minutes.
  8. Remove herbed butter from feezer.  Slice into pats (about 1 cm thick).
  9. Serve steak with a pat of butter and a side of mushrooms.  Enjoy!
Depending on how thick your steaks are, and how well you like your meat cooked, the time really can vary.  I used to like my steaks well done, until I realized how amazing a medium rare steak tastes!  So for me, 8 or 9 minutes is perfect.  I realize there's a lot of butter in this dish, and I've ultimately come to grips with it.  We certainly don't eat this every day, or even once a week.  This meal is definitely rich, so we save it for special occasions.  Pair it with something green: grilled asparagus, broccoli, green beans, collard greens, or a fresh side salad.  And if you really want to feel fancy, pour yourself a nice glass of sparkling blood orange.  Go ahead, live a little!  *B


TopHat said...

We had steak and asparagus this week, too! We're trying ou a new meat CSA and so we're actually eating meat again.

{B}dreamy said...

A meat CSA?! Sounds heavenly... I'll have to look into that! *B

TopHat said...

I know you don't live near us, but ours is 4505 Meats. You can see how it's set up. We only get $100/month. And the meat is local and grassfed, so that's a plus!

TopHat said...

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Angela said...

I love steak! And I have been wanting to put butter on it...seems like it could only add to something awesome.

Thanks for this.