I dig beef. Having lived in Alberta for 30+ years is likely a contributing factor. It's given me no grief, and we produce some of the best cow around. What's not to like? I do enjoy experimenting with other meats, fish and meatless dishes. We have access to so many foods we didn't 20 years ago, it's impossible not to be tempted to try other dishes. Nonetheless, when I go out to eat, I have to resist the temptation to order the steak dish on the menu, in order to try something different.
I think the other bonus about red meat is that it goes famously with red wine. Wouldn't you know, I happen to love red wine also? I am chugging some back as we speak. Only a little...in a bucket.
Typically I barbecue my beef, but our barbecue is covered in 3 feet of snow. These filets have been pan seared as a result.
Adapted from Reader's Digest February 2010 edition pg 120.
Serves 2
- 2, 6 oz filet steaks
- 1/2 t kosher salt
- 1/2 t ground pepper
- 2 T olive oil
- 1 shallot, peeled and diced
- 2 T balsamic vinegar
- 1/2 lb mixed mushrooms cleaned and sliced
- 1/2 cup dry, red wine
- 1 tbsp oyster sauce
- 1 tbsp chopped fresh parsley
Pat steaks dry and sprinkle both sides with salt and pepper, then rub with half of the olive oil.
Heat a skillet and brush with remaining olive oil. Add steaks and cook to medium rare- 5-6 minutes each side. Remove steaks from pan and return pan to heat.
There should be a little oil left in the pan. If not, add about a tsp to it. Add shallots and cook for about a minute. Add the vinegar and mix well, stirring rapidly until vinegar evaporates and shallots begin to brown. Add mushrooms and let cook for 2 minutes. Add wine, cooking on medium-high heat, stirring, until about half of the wine has evaporated. Add oyster sauce and cook the mixture for a few minutes, until mushrooms are glazed and there are a few tablespoons of sauce on the pan. To serve, top the steaks with fresh parsley.
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