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Cook mom an awesome steak for Mother’s Day

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Posted: Friday, May 9, 2014 9:29 am

A perfectly cooked steak is an essential part of every good cook’s repertoire. The best part is anyone can do it! Start by buying 2-inch thick tenderloin filets from your butcher. Beef tenderloin, also known as filet mignon, is the most tender of all beef cuts. If your store doesn’t have them in the meat case, ask the butcher to cut them.

Cooking the steak consists of two stages: searing and roasting. You can sear on the barbecue, but it works equally well in a pan on your stovetop. Roasting in the oven after searing insures the steak is cooked through to the exact, desired degree of doneness. After the steak is cooked, using the pan juices, you can make a delicious pan sauce to go over the steak for a most elegant and memorable meal. Why not cook mom a fantastic steak dinner this Mother's Day?

Seared beef tenderloin filets with port reduction

Serves four

4 2-thick beef filets

Kosher salt and pepper

3 tablespoons olive oil

2 tablespoons minced shallots

1/4 cup port wine

1/4 cup beef broth

2 tablespoons butter

Preheat oven to 425 degrees.

Heat an ovenproof skillet over medium- high heat for a few minutes. Liberally salt and pepper the steaks on both sides. Put two tablespoons olive oil in the pan. Once the oil is hot, put the filets in the pan and sear on one side for four to five minutes. Turn the steaks over and roast in the oven to desired doneness.

• For rare: Roast five minutes

• For medium rare: Roast seven minutes

• For medium: Roast nine minutes

Take the steaks out of the oven, put on a plate, and let rest about five to 10 minutes. During this resting period, make the port sauce.

To the leftover pan juices, add the remaining one tablespoon olive oil. Over medium-high heat, sauté the shallots about a minute. Add the beef broth and port wine and reduce by about half. Finish with the butter, cooking another minute or two. Taste the sauce and add additional salt and pepper as needed.

Spoon the pan sauce over the rested filets and serve immediately.

Doug Seed was raised in Bloomfield Hills, Mich. and has lived in Morada since 1984. He is a non-denominational clergyman, specializing in research and teaching of the Bible and is also co-owner of A Moveable Feast, a Lodi-based food truck. He is married to Carole and they have four sons. In his spare time, he enjoys reading, playing bridge and golfing.




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