Usually we grill our steaks.
Even in the Seattle sunshine.
But today is different. Today is Valentine’s Day. We shall make steak inside. We shall make it with butter. And wine. And butter.
First, the steak needs to sit out on the counter for about an hour so that it won’t be too cold to cook evenly.
Next, coat steaks in olive oil. And salt. And pepper. Preferably freshly ground salt and pepper.
Heat a medium-sized, oven-safe frying pan on medium high. Once hot, place steaks in pan. Preheat oven to 425F.
Brown steak well on every side (even the edges).
Yes, that’s it. Beautiful.
Place about 4-5 tablespoons of butter over the steak. Even more beautiful. Using same oven-safe pan, place steaks into oven. Allow to cook for about 6 minutes.
Place steaks on a clean plate & set aside to allow to rest.
Place frying pan with all its buttery goodness back onto burner onto medium heat. Slice a few cloves of garlic & add to butter. Whisk in about 1 1/2 cups of red wine and/or water (or chicken broth) to make a nice sauce. You can add a teaspoon or two of soy sauce. If you like mushrooms, a few sliced or chopped mushrooms are delicious too. Add any juices that have run off your steaks and salt & pepper to taste. Lemon pepper adds a lovely flavor. Allow sauce to simmer until it reduces to about 1/2 the amount you started with. Taste test to make sure your sauce is heavenly.
Pour sauce over steak. or serve on the side. Happy Valentine’s Day. Happy filet mignon.
The best way to know if your steak is to your liking is to measure the temperature with a meat thermometer before removing it from the oven:
- Rare 126F
- Medium rare 131F
- Medium 145F
- Medium well done 154F
- Well done 163F