First of all, let me apologize for not posting yet this week. Lately, I’ve been about as able to write a single coherent sentence as the characters on MTV’s Buckwild have been to speak one. Haven’t watched it? Don’t, unless you really love reading subtitles and you don’t mind dying a little bit inside. They make Ozzy Osbourne sound like Dr. King.
In each attempt at a post, I’ve wound up with non-words and a slew of ridiculous half-stories, sloppily strung together like bleach-stained laundry hung from the clothesline of a very disgruntled housewife following a pitcher of mimosas. I wasn’t actually drunk while writing, but it probably would be less remarkable if I had been.
I won’t guarantee that this post will be any better, in fact, it probably won’t be, but I just don’t feel right keeping this recipe from you any longer. Hopefully the pictures will speak for themselves. After all, what more do I actually have to write to keep you interested besides the name of the dish? Filet Mignon with Herbed Butter and a Zinfandel Reduction… if you’re not interested enough to keep reading, then there is just no pleasing you.
So, here I am, finally posting this steak recipe that was supposed to make it up in time for Valentine’s Day. I could lie and say that I made this steak for James on V-Day, and that’s why I’m posting it now, but those of you who follow me on my newly-created Instagram account already know that I was unable to see him yesterday. In fact, I didn’t cook at all yesterday; I celebrated by getting Saladworks takeout instead. It was a very romantic evening for me, obviously.
Speaking of Valentine’s Day, I hope you all had a great one. What did you do? What did you eat? Tell me so I can live vicariously through you, and then make this steak so you can stop living vicariously through me (because yes, I did eat this, although it wasn’t on Valentine’s Day).
- 2 (8 oz) filets
- Salt and pepper
- 2½ tablespoons canola oil
- 1 stick butter, softened
- 3 teaspoons fresh parsley, chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- ½ teaspoon dried thyme (you can use fresh, I only had dried)
- 1 clove garlic, finely minced
- ½ teaspoon onion powder
- Pinch of sea salt
- 1 cups Zinfandel (or another red wine)
- 1 cup beef stock
- ½ tablespoon soy sauce
- Combine all ingredients in a mixing bowl, and gently mix until the herbs are evenly distributed throughout the butter.
- Place butter on a sheet of plastic wrap, and fold it loosely over the top. Then, using the palm of your hand, roll the wrapped butter on a flat surface until a log shape is formed.
- Fix the plastic wrap if necessary and place in the refrigerator.
- Let the filets come to room temperature for a half hour. Season both sides of each steak generously with salt and pepper, and then coat with a bit of canola oil.
- Add the remaining olive oil in a cast iron skillet over high heat and let warm for about a minute.
- Add the steaks, and immediately reduce the heat to medium high. Sear for 3 minutes, then flip the steaks, and sear the other side for 3 minutes as well.*
- Transfer the steaks to a plate and top each with a large pat of herbed butter. Very loosely cover them with aluminum fool to keep them warm.
- Bring the heat up to high and pour the Zinfandel in, scraping to deglaze the pan.
- Add the beef stock and cook until the mixture has reduced by half. Then, stir in the soy sauce and continue to reduce by another half.
- Remove from heat and drizzle the reduction onto the plate. Place steaks over the reduction and serve.