That’s a long title, I know. But each and every one of those words is important! They all tell you the story of this aaaaaaaaaamazing filet. Really, it’s a super long title for a super simple, super tasty dish. But if you only pay attention to part of the title, make it those first four words. They’re by far the most important part. And trust me, they’re not an exaggeration.
All year long, I lament the rules my apartment complex sets that say I can’t have a grill. There are so many possibilities for grilling! And I can’t indulge in any of them. So I’ve been learning to work around that, and to make amazing meat with all the characteristics that I love about grilled food. First it was crispy, smoky, marinated chicken, and now this phenomenal steak.
I’ve learned along the way that there are some very important steps that must be taken to achieve an amazing, better-than-grilled steak. (These guidelines apply to all meats, not just beef.)
- Get a cast iron skillet. If you haven’t already, this is an extremely necessary tool for all cooking. But most importantly for cooking meat. And it’s not a costly investment. Don’t think about it, just do it. Right now. No really.
- Thoroughly dry your meat before cooking. The day I learned to remove the extra moisture from my meat before cooking was the day I stopped eating steamed meat and started getting the most delicious crispy skin chicken, crust edged steak, and perfectly seared scallops. It was the day my life really began.
- Don’t be afraid of butter. I find that butter gives such a good crispy outside to my steaks. I’m not saying put half a stick in there, but don’t be afraid to cook with it. It’s delicious. It’s good for you. And your meat loves it.
- Use nothing but tongs to flip your meat. For years I used a fork to turn my meat. I had no idea that by prematurely piercing my meat before it was done, I was letting out all of its liquids that helped keep it tender and juicy. Don’t do it. For heaven’s sake, get some tongs and never let a fork be your cooking tool again.
- Let your meat rest after cooking. While we’re on the topic of meat juices, letting your meat rest before slicing into it will allow the meat juices to soak back up into the meat, will allow the heat to settle, and will give the meat a chance to relax after the drama of the searing hot pan. Let your meat take a 10-15 minute breather before cutting, and you’ll end up with tender, juicy, mouth-wateringness.
Now that we’ve had a little lesson in cooking meat, let’s get on to this incredible steak! The whole steak is ready in about 20 minutes, cause you know I’m all about quick, tasty meals.
Serve this with a dry, full-bodied red wine of your choice, and enjoy a restaurant quality dinner made in the comfort of your own home.
- 1 beef tenderloin
- 1 tablespoon butter, divided in half
- 1 1/2 teaspoon rosemary salt
- 1 clove garlic, crushed
- 1 inch fresh rosemary
- 2 tablespoons dry red wine
- 1/2 teaspoon bleu cheese
- Wrap the tenderloin in a few layers of paper towels, and pat it dry it all over. This is important to get a crisp crust on the outside.
- Sprinkle both sides of the tenderloin with rosemary salt and set aside.
- In a small skillet, melt 1/2 tablespoon of butter over medium-high heat. When the butter is hot, hot, hot, turn the heat down to medium and add the tenderloin to the skillet.
- Sear the tenderloin for 3-6 minutes on each side, depending on how you want the inside cooked. (By all that is good and holy, do NOT turn your steak with a fork! Use tongs to avoid piercing the meat.) When the tenderloin has finished cooking, remove it to a plate and let it rest for 15 minutes.
- Meanwhile, remove the skillet from heat. When it has cooled just a bit, add the rosemary and crushed garlic.
- Turn the burner down to medium low and return the skillet to the stove. Sauté the garlic and rosemary in the hot butter until the garlic starts to brown.
- Add the red wine to the skillet and deglaze the pan, scraping the bottom of the skillet to get up all the delicious crispy meat bits.
- Leave the wine mixture on medium low heat to thicken a little while you make your bleu cheese butter.
- In a small bowl, mash together the remaining half tablespoon of butter and the bleu cheese with a fork until well combined.
- When the red wine jus has reduced to about a tablespoon of liquid, pour it over the tenderloin. Top with the bleu cheese butter and serve your steak with steamed broccoli or sautéed green beans.
It doesn’t get much better than that….