HERB CITRUS-RUBBED FILET MIGNON2 thick filet mignon steaks, about 3/4-inch thick (8 ounces each)
1 teaspoon olive oil
1 tablespoon Herb Citrus Blend (recipe follows)
Freshly ground black pepper (to taste)
1/4 cup red wine
1/4 cup beef stock or low-sodium beef broth
Place the steaks on a plate and coat evenly with olive oil.
Combine the Herb Citrus Blend and pepper to taste in a small bowl and sprinkle evenly over the steaks, pressing to make the mixture adhere to the meat. Set aside for 15 minutes.
Heat a medium-size heavy skillet until very hot. Add the steaks and pan-broil over medium to medium-high heat, turning, until browned outside and medium-rare inside, about 7 minutes. For medium and well done, cook the steaks longer. Remove the steaks to a plate and loosely cover with aluminum foil to keep warm.
Add the wine and stock to the skillet and bring to a boil, scraping up the browned bits. Boil rapidly to reduce the liquid by half. Turn off the heat.
Slice the steaks into neat strips and arrange, slightly fanning them, on a dinner plate. Pour the sauce over and serve.
HERB CITRUS BLENDMakes 1/3 cup
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon ground dried rosemary
1 teaspoon ground dried sage
1 1/2 teaspoons coarsely ground dried orange zest
1 1/2 teaspoons coarsely ground dried lemon zest
1 teaspoon coarsely ground fennel seeds
Combine all the ingredients and mix until thoroughly blended. Transfer to an airtight container. (May be stored in a cool dry place for up to 3 months; the high level of bouquet will diminish after 3 weeks.)
Makes 2 servings
Source:
Savoring Spices and Herbs by Julie Sahni