blackened t-bone steak
We've (we being the love of my life and I) have grown tired of grilled steaks. We're now blackening them! Tried it first this past Sunday and holy jehoshaphat is it ever good! I should take pics.
Here's the process:
tenderize & lightly dust steaks w/seasoning - let sit for an hour
Use the propane grill's side burner outdoors.
evenly coat steaks w/ ( Read more... )
Here's the process:
tenderize & lightly dust steaks w/seasoning - let sit for an hour
Use the propane grill's side burner outdoors.
evenly coat steaks w/ ( Read more... )
Get some nice beef tenderloins (don't use prepackaged fillet mignon {pukes}, get fresh cuts)
Beef Stock - about a cup
Red Wine - about a cup (obviously a good Cabernet Sauvignon will work great, but I like Pinot Noir's more..all personal opinion though as they both work great)
Mushrooms (up to you how much and what kind. some like more some like less. I usually get the regular white mushrooms and slice them pretty thin)
Dijon Mustard - 1.5 - 2 tablespoons
butter - 2 tablespoons
salt and pepper
Generously season one side with salt and pepper. Let sit too room temperature. While steaks are cooling off heat a little more than a tablespoon of olive oil in an iron skillet to almost smoking. Cook the steaks season side down first for about 3 minutes without moving to get a nice good crust on the outside. Flip and repeat and cook until desired doneness. I like them bloody so 3 or so minutes on each side is good for me. After the steaks are done, move to a plate, cover with foil and set them in the microwave. In the iron skillet, add in 1 tablespoon of butter, melt and then sauté the mushrooms for a little bit. Add in the beef stock and reduce by half. Then add in the red wine, reduce by half. By now, you’ll have a nice darkkkk sauce which should be about a cup or so of liquid. Whisk in the mustard and once mixed well, add the last bit of butter. The mustard and butter give the really dark, almost black sauce a nice deep, dark purple color which adds for great presentation.
And done. If you want, you can add the steaks back to the sauce to warm them up a bit but it’s usually fine just putting the sauce over them. not to mention, they have cooled a bit already so they are ready to cut and not lose their juices.
Serve that long side some fresh baked asparagus drizzled with olive oil, lemon and salt and pepper and you’re golden.
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