Thursday, March 11, 2010

Super-Simple Pan-fried Fillet

The following recipe does NOT have exact measurements, as I have never exactly measured this stuff out so the measurements are approximate. If you're adept in the kitchen, you will understand where I'm coming from.

Also, some of you may think it is heresy that I am not GRILLING a fillet. If you feel that way, then you can get lost, NOT use this recipe, and deny yourself a new and rich experience! Without further ado, I'm going to write this out as a dinner for two; so here goes:

- 2 beef fillets of your choice (Sirloin fillet is cheaper than Mignon and a little tougher)
- 2 tbsp Flavored/seasoned olive oil. (best if you can find some with the herbs/seasonings still in the bottle. Check your grocer's salad dressing section where all the fancy dressings and marinades are)
- 1-2 tbsp chopped shallot
- 1/2 cup Cream
- Splash of dry white wine
- 1 tbsp chopped Rosemary (fresh is best)
- 1 tbsp flour
- Salt and pepper to taste
- Cooking thermometer

Before you start, I recommend you go ahead and chop your shallot and rosemary

Put about 2 tbsp olive oil in a medium skillet and put it on medium-to-high heat. Once hot, add your fillets. LIGHTLY salt and pepper them. SEAR them on all sides.

When all sides are well seared, reduce temperature to medium-to-low and cover. At this point, they're going to be pretty bloody with a cold center. If that's what you want, then your good to go. Otherwise, keep them covered and cooking, flipping them every few minutes to keep them from burning. I usually cook them until the core temperature is somewhere around 130 - 140. This will give you a nice pink center.

When the fillets are done to your liking, remove them from the skillet onto a small plate. Make a tent over them with aluminum foil and place them in the oven on your lowest "warming" setting.

To the drippings and oil in your skillet, add your rosemary, shallot and flour. Turn the heat up to medium.

Use a wooden spoon to scrape any bits off the bottom of the skillet, and stir all this together until all lumps of flour are broken up. Add about 1/2 cup cream, and a good splash of your white wine. Stir constantly. When it comes to a boil, it should start to thicken up. Reduce heat to low. Salt and pepper to taste.

Drizzle the cream sauce over your fillets, and enjoy.

For a side I recommend a spinach salad with your favorite trimmings and this most delicious substitute for mashed potatoes:
White Bean Mash
2 - 19 oz cans Cannellini Beans
1 tsp thyme
1 tsp lemon juice
1-2 tbsp minced garlic (the kind out of the jar. I don't use fresh for this recipe)
1-2 tbsp butter
Fat Free Half and Half
Salt to taste
Tools - Masher or Mixer

Drain and rinse the beans in a collander and put them in a medium sauce pan or pot. Add lemon juice. Mash the beans, and mash'em GOOD!

Put sauce pan over low heat. Add garlic, thyme, and butter. Then gradually add and stir-in the half-n-half until the mash is at your desired consistency. Stir often to prevent sticking and burning on the bottom of sauce pan. Salt to taste. Remove from heat and cover when mash is at desired serving temp.

FYI, no matter how well you mash the beans, this dish will be a little more coarse than potatoes, but WON'T have the calories and WILL have fiber....which more Americans NEED! But it won't give you gas like pintos will.


Christy said...

This is what I want for dinner now. :)

zegolf said...

Elise loved this. Great recipe! Thanks buddy!