Pan-fried Filet with Shallot Sauce
(from The Paleo Foodie Cookbook)
- For Shallot Sauce:
- 2 tablespoons unsalted butter
- 1 cup shallots, thinly sliced
- salt and pepper
- 1 tablespoon red wine vinegar
- 1/2 cup beef broth
- 1 tablespoon finely chopped rosemary
- Let the steaks come to room temperature, about 30 minutes. Preheat oven to 400°F (204°C). Place an oven-safe glass baking dish in the oven to warm up.
- Heat a large cast iron skillet to medium-high. Brush melted butter onto one side of the steak. When the skillet is ready, add the steaks. While the first side is browning, brush the other side with butter. Once a nice brown crust forms, about 2 to 3 minutes.
- Using thongs, flip the steaks and sear the other side. Using thongs transfer steaks to the warm dish in the oven and roast for 6 to 8 minutes for medium-rare.
- While the steaks are roasting, make your sauce. Add 1 tablespoon (15 ml) of butter to the same cast iron skillet used to brown the steaks. Add the shallots and season generously with salt and pepper. Continue to cook until the shallots are softened, about 10 minutes. Add the vinegar and cook until it evaporates. Then add the stock and bring to a boil and allow the sauce to cook until it has reduced by half. Pull the pan from the heat, stir in the remaining tablespoon of butter and minced rosemary.
- Remove steaks, salt and pepper and let rest for 5 minutes.
- Serve topped with shallot sauce.