- Steak (tenderloin / sirloin / filet mignon)
- Olive oil
- Fresh rosemary
- Sprig of thyme
- Bay leaf
- Chopped garlic
- Chopped shallots
- Beef or chicken stock
Additional Ingredients for Option 2:
- Heavy cream
- Chopped parsley
Shoot for medium rare or medium. To reheat steaks the next day: preheat oven to 250, warm to around 100 degrees in oven for 30 m on baking sheet, then sauté in oil in a pan at high heat. Let rest 5+ m.
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 …
Option 1 (featured in the video)
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.
It is certainly worth a good read, and we recommend it to anyone interested in this subject: The Vegetarians Who Turned Into Butchers