Steak and Taters!

Theres nothing more midwestern and delicious than Steak and Potatoes. You can do mashed, baked, or roasted potatoes for your starch. Also, the vegetable can be changed from broccolini to green beans and asparagus. The main point of this dish is to season your steak correctly and enjoy a delicious pan sauce.

4 to 6 oz beef tenderloin

fresh Italian herbs

3 oz olive oil

2 tablespoons butter

salt and pepper to taste

Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

Pan Sauce

1 small shallot

2 garlic cloves

¼ cup (½ stick) cold unsalted butter

2 fresh herbs

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

4 tablespoons Red Wine

Place skillet back over medium-low heat and add shallot, garlic, fresh herbs, and 2 Tbsp. butter. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden brown, 2–3 minutes.

Add ½ cup water to skillet and whisk to dissolve stuck-on bits. Whisk in 2 Tbsp. mustard, red wine, and 2 tsp. Worcestershire sauce until smooth.

Still working over medium-low heat, add remaining 2 Tbsp. butter and whisk constantly until butter is dissolved and sauce is smooth and thick, about 1 minute. Remove skillet from heat.