- Steak (tenderloin/sirloin/filet mignon)
- Olive oil
- Fresh rosemary
- Sprig of thyme
- Bay leaf
- Chopped garlic
- Chopped shallots
- Beef or chicken stock
Option: Heavy cream, Chopped parsley, and Cognac
Shoot for medium rare or medium. To reheat steaks the next day: preheat oven to 250, warm to 100ish degrees in oven for 30 m on baking sheet, then sauté in oil in a pan at high heat. Let rest 5+ min.
For thicker steaks, roast in oven after searing. Preheat oven to 350.
Let steak come to room temp before searing it in the pan.
Season both sides of steak generously with salt and pepper. Press them into the steak.
A “touch” of olive oil in the pan
Steak in, surrounded by rosemary, a sprig of thyme
Add garlic, shallots, bay leaf.
Add chicken stock.
Put garlic and herbs on top of steaks.
Baste the steak, optionally put a nob of butter in, mix with the other juices and baste. Roast in oven for 8-10 m.
Let it rest away from heat at least 10 m, let stock absorb.
Throw butter, mushrooms and chopped garlic & shallots into the pan
Once you’ve got colour on the mushrooms, pour your cognac in (which will ignite!) and flambé
Steak goes back in, with a couple of table spoons of stock and cream
Bring to the boil and coat steak with sauce
Finish with chopped fresh parsley
- Olive oil
- Onions, finely diced
- 1 c vermicelli or filini
- Long-grain rice, 2 c (basmati is good)
- Saffron, pinch
- Chicken stock, 1 quart
Note: as a rule, cook 1 c vermicelli in 1 c water, 1 c rice in 2 c water.
Melt butter, add olive oil, saute onions with a little salt until golden. Set aside.
Heat olive oil in a pot, saute vermicelli until golden. Add dry rice and toast it a little too.
Preheat oven to 350.
Put uncooked rice and vermicelli in casserole dish, put the onion mixture on top, stir to coat all the rice.
Note: an alternative is to cook the vermicelli + rice in a rice cooker first.
Toast saffron for a minute in a dry pot, then add stock, salt (be generous with it), cayenne. Simmer for 5min. Pour over rice and stir.
Wrap tightly with aluminum foil, and bake in oven for 35m. Then remove from oven and let it sit, covered, for 10m. Fluff with a fork.
A cool way to serve the rice is to put it in a small ramekin/bowl, then turn it upside down on a plate.
Photo inside the circle and cinematography by smboro