Sunday is a good day for cooking. We usually wind of spending most of the day in our pajamas, around the house, catching up on TV, so you might as well end the day with a good meal. This Sunday, we decided to break into our wedding meat.
Yep, for our wedding, Alex's friend Jeff gifted him a lovely set of four Omaha Steak filet mignons. And, four sirloins, four pork chops, four hamburgers, eight hot dogs, four twice baked potatoes, and four caramel apple tartlets. Such a great gift.
It is a gift that has also been with us through thick and thin. It was sent to us vacuum sealed, on dry ice after the wedding. We moved in into our apartment in Cambridge, MA, into Andy and Kim's house in Silver Spring, MD, and now into our apartment in DC. This meat has traveled the country and is more than ready to be eaten.
So here is my first attempt at cooking steak, which I must say, came out pretty darn delicious. It's probably the quality of the meat, but I'm going to give myself a little credit for not messing it up!
- 2 5oz Filet Mignons
- 2 tablespoons butter
- 1 cup red wine
- 2 medium shallots
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (packed)
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
The best steak I have ever had was at Lord Hobo in Cambridge, MA. They do a great 10oz hanger steak with chimichurri and fries. It's delicious. So, I tried my best to recreate it. Chimichurri is a green sauce from Argentina. It's tangy and delicious, made mostly with parsley, and it has very slight hint of spice.
Start by chopping 1 cup up fresh parsley and 1/4 cup of cilantro. Place these in your food processor, blender, or this is the perfect job for your Magic Bullet.
Add two cloves of garlic, 3/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, 1/2 cup olive oil, and 1/3 cup of red wine vinegar.
Blend till fairly smooth. Set aside.
Heat a skillet on medium high. Add 2 tablespoons of butter and allow to melt. It's okay if it browns just a little. Once it is melted. Add your steaks and cook on each side for 2 minutes, giving them a nice brown sear. Remove your steaks from the pan and set aside on a plate to rest.
Add a cup or so of red wine to the pan. Any wine that you like. I used Beringer Founders Estate Merlot because it's my favorite red of the moment. Mince two medium shallots and throw those in as well. Give the shallots a few minutes to cook. When they are tender, transfer your steaks back to the pan and allow to cook for 5-10 minutes on each side. Alex likes his take rare-medium rare so we cooked his to an internal temp of 125 degrees. I like mine cooked through to about medium-well, so we kept mine in the pan till it reached 150 degrees internally.
Transfer steak to your plate and allow to rest for 5 minutes each. Drizzle a good dose of chimichurri sauce over the steak and serve with your favorite sides (in our case, mashed potatoes and green beans). Yum.