Filet Mignon With Madeira Sauce
4 servings
Filet mignon, or tenderloin, is the most tender cut of beef — but it’s not heavy on flavor. To compensate, this recipe from “Alfred Portale Simple Pleasures” (William Morrow, 2004) calls for pan-roasting the filet and basting frequently, so it forms a thick, flavorful crust. A rich Madeira sauce is made from the pan drippings.
Ingredients
- 4 center-cut tenderloin filets, 2 1/2 inches thick (6 to 8 ounces each)
- Coarse salt
- Freshly ground black pepper
- 2 tablespoons canola oil
- 4 tablespoons (1/2 stick) unsalted butter, half of it kept cold and cut into cubes
- 1 sprig rosemary
- 1 sprig thyme
- 2 tablespoons minced shallots
- 1/4 cup Madeira
- 2 cups chicken stock or low-sodium chicken broth
- 1 tablespoon Dijon-style mustard
Directions
Remove the filets from the refrigerator 30 minutes before cooking and season with salt and pepper to taste.
Heat the oil in a heavy-bottomed saute pan or skillet over medium-high heat. Add the filets and sear 3 to 4 minutes per side. Add 2 tablespoons of the butter and the rosemary and thyme sprigs to the pan and reduce the heat to medium-low. Cook an additional 14 minutes for rare, 18 minutes for medium-rare and 20 minutes for medium, depending on the thickness of the filets. (An instant-read thermometer inserted into the center of the meat should register 125 to 130 degrees for rare, 140 degrees for medium-rare and 145 degrees for medium.)
While the steaks are cooking, baste continually with the butter-oil mixture in the pan, taking care not to let the butter brown. Transfer to a platter and cover loosely with aluminum foil to keep the filets warm.
Pour off all but 2 tablespoons of the fat from the pan. Add the shallots and cook, stirring, for 2 minutes. Add the Madeira and cook, scraping up any flavorful bits that are stuck to the pan. Add the stock or broth, increase the heat to high and cook for 12 to 15 minutes or until the liquid has reduced by three-quarters and is lightly thickened and nicely flavored.
Strain the sauce through a fine-mesh sieve, discarding the herbs and shallots. Return the sauce to the pan over medium-low heat and whisk in the mustard, then the remaining 2 tablespoons butter, 1 cube at a time. Add salt and pepper to taste.
Serve each filet on a warmed dinner plate with some sauce spooned over it.
Per serving (including 2 tablespoons sauce): 370 calories, 45g protein, 2g carbohydrates, 17g fat, 111mg cholesterol, 6g saturated fat, 714mg sodium (290mg if using low-sodium broth), 0g dietary fiber
Strip Steak With Spice Rub
4 servings
This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks.
Ingredients
- 4 New York strip loin steaks (about 10 ounces each), 1 1/2 to 2 inches thick
- 1 to 2 teaspoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper or hot paprika (or both, for extra heat)
- 1/2 teaspoon ground thyme
- 1/2 teaspoon brown sugar
- 1/2 teaspoon dried orange peel (optional)DIRECTIONSLet the steaks come to room temperature. Pat dry with paper towels.
Directions
Rub both sides of each steak with the oil and set aside.
In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.
Per serving: 643 calories, 55g protein, 0g carbohydrates, 45g fat, 145mg cholesterol, 18g saturated fat, 620mg sodium, 0g dietary fiber
Pan-Fried Steaks With Mustard Cream Sauce
4 servings
Cooking the steaks bistro-style in a pan, rather than under the broiler or on the grill, generates drippings that form the basis of a creamy, slightly piquant sauce.
Recipe adapted from “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young (William Morrow, 2006).
Ingredients
- 4 sirloin steaks, 3/4- to 1-inch thick, 8 to 10 ounces each
- Salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/4 cup cognac
- 1/4 cup half-and-half
- 4 teaspoons Dijon-style mustard
Directions
Remove the steaks from the refrigerator 30 to 45 minutes prior to cooking. Pat dry with paper towels, and season with salt and pepper to taste.
Heat the butter and oil in a large cast-iron or heavy skillet over moderately high heat until hot but not smoking. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. (An instant-read thermometer inserted into the center of the meat should register 125 to 130 degrees for rare, 140 degrees for medium-rare and 145 degrees for medium.) Transfer to a warm platter and cover loosely with aluminum foil.
Remove the skillet from the heat and add the cognac. Using a wooden spoon, scrape up any flavorful bits that are stuck to the pan and stir for 20 to 30 seconds, or until the liquid has reduced by half. Reduce the heat to medium and return the skillet to the stovetop. Using a whisk, add the cream, mustard and salt and pepper to taste and simmer so that bubbles just break the surface, about 1 minute or until the sauce thickens. Stir in any meat juices from the warm platter.
To serve, place each steak on a plate and spoon the sauce over it.
Per serving: 494 calories, 39g protein, 2g carbohydrates, 32g fat, 119mg cholesterol, 13g saturated fat, 303mg sodium, 0g dietary fiber
