This entree features filet mignon steaks because of the versatility and ease of cooking; feel free to substitute your favorite steak cut.
steak, Valentine's Day
Olive oilfor searing filets
2 -Manhattan Meat Market Braveheart Beef filet mignon steaks2” thick, 12-14 oz. total, set out at room temperature for 20-30 minutes, if possible
kosher salt and freshly ground pepperto taste
2tsp.chopped fresh thyme or 1/2 tsp. dried thyme
1/3cupsweet vermouthor substitute white wine
Additional fresh thymefor garnish
Preheat oven to 425 degrees F.
Heat a bit of olive oil in your favorite cast iron skillet over medium high heat. Meanwhile, season steaks with kosher salt and pepper, to taste as desired.
When oil shimmers in skillet, add filets, browning on all sides. Transfer steaks to center rack of the preheated oven; roast until the steaks are 135 degrees F at the center for medium-rare, 8-10 minutes.
Transfer filets to a plate; tent well with foil to keep warm. (Here they will raise 5-10 more degrees in internal temperature to 140-145 degrees, medium rare.)
Place hot skillet over medium high heat. Add thyme to drippings in the skillet, cooking and stirring about 30 seconds; add vermouth. Whisk the cornstarch into the broth and add to the skillet. Let sauce simmer until thickened and reduced slightly; remove from heat to a small bowl.
Serve fillets drizzled with prepared sauce and mushrooms on the side.