- 2 thick-cut fillet steaks
- 1 tablespoon olive oil
- 2 tablespoons cracked peppercorns
- 2 teaspoons kosher salt
- 1/4 cup diced shallots
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon (red wine)
- 1 tablespoon Dijon mustard
- 3 tablespoons chopped parsley
- Salt and pepper to taste
Preheat oven to 350 F.
Heat a heavy skillet (not nonstick) over medium-high heat. Once pan is very hot, add oil. Season steaks well with salt and pepper. Sear steaks one to two minutes on each side. Place in oven about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest five minutes before serving.
After removing steaks from pan, add shallots and garlic; cook for two minutes on medium heat. Whisk in wine and mustard and scrape up any crusty bits sticking to the pan; cook until reduced to half. Add parsley and season to taste. Serve over steak.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.
Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to email@example.com. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.