Filet for my Febreeze Sister

 

Filet of Beef Tenderloin

During this week we will celebrate Valentine's Day.  What does any girl want but a good nice steak.  We decided to offer it on this weeks menu and I also decided it would be a good time to finish this blog.  Dana my best friend from Pittsburgh always comes to visit.  She and I love to eat at E & E but this time I told her I was going to make her a better filet :) I headed out, well not far, to buy the finest grass fed beef you can find.  When making any steak quality always matters. I buy my meat from Wild Fields Market found locally in Belleair, FL.  There is not much you need to do to a filet.  

I recommend using a cast iron skillet if you have one.  Heat it up before making the steaks.

**Also a major note  is to take the meat out of the fridge before cooking.  Allow the meat to get to room temperature -- takes about 30 min to an hour. Preheat oven to broil.

While waiting for the steak to get to room temperature season it with good cracked fresh black pepper and sea salt.  Here I also added fresh garlic that I marinated in olive oil, fresh rosemary and thyme.  After the oil infused the herbs for a few hours I place it on top of the meat.

Now that your skillet is hot - place steak (non seasoned side down) and and throw steak and skillet in oven at high broil for 4 minutes.  At this point flip the steak and do another 3 min.  Remove meat from oven and skillet and let "rest" with foil covering for 10 minutes.

While the steak is resting I like to make my own natural sauce in the iron skillet.  First I add some red wine to help scrape  up the bits that are stuck from broiling.  Let wine reduce.  Once wine is reduced add a good beef stock - preferably homemade, butter and fresh herbs.  This will give you a great natural sauce.

This should leave your steak right at the medium rare to medium state.

I like to make mashed potatoes and asparagus to complete the dish!!

Enjoy!