I am an absolute meat eater. I eat veggies by the handful, but I could not imagine my life without meat. For health’s sake I like to get leaner cuts of steak and dress them up a bit which is exactly what we’re doing with this glaze. It is a beautiful way to serve a tender lean cut of delicious meat. A salad of full flavored punchy greens serves as a nice contrast to the savory richness of the meat both in terms of flavor and aesthetic. I’m a little bit in love with the second shot because it has the feel of a painting. What do you think?
- ¾ cup cabernet sauvignon
- 1 shallot finely minced
- 3 sprigs fresh thyme (not pictured)
- salt and pepper
- Olive oil for searing steaks
- mint/shiso leaves
- red onion
- wild arugula
- mustard greens
- sugar snaps peas for a sweet contrast - the list goes on...
- Salt and pepper both sides of filets then sear both sides at medium-high heat in pre-heated pan of olive oil for about 3 minutes each side to lock in juices
- Reduce heat to medium and cook both sides to desired doneness. Remove from pan and set aside.
- Increase heat to medium high and deglaze pan with cabernet. Add thyme leaves, shallots and salt and pepper. Simmer for a couple minutes until shallots are translucent.
- Brush a bit of the glaze over each filet and serve with a zesty salad.
food photographer, food photography, los angeles, crystal cartier