Glazed Filet Steaks with zesty salad

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?

Copyrighted Crystal Cartier 2012 all rights reserved

GLAZE (for 4 steaks):

  • 3/4 cup cabernet sauvignon
  • 1 shallot finely minced
  • 3 sprigs fresh thyme (not pictured)
  • salt and pepper
  • Olive oil for searing steaks


***Any and all of your favorite zesty ingredients such as:

  • mint/shiso leaves
  • cilantro
  • 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.


Copyrighted Crystal Cartier 2012 all rights reserved

food photographer, food photography, los angeles, crystal cartier

4 Responses to “Glazed Filet Steaks with zesty salad”
  1. sécia says:

    It does feel like a painting… a particularly edible one.

    ♥ sécia

  2. suzan says:

    looks fabulous !

  3. Jennica says:


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