There's just something about steak.
It doesn't matter if you serve it with a side of rice, vegetables or mashed potatoes, a nice medium-rare steak right out of the pan can be the perfect answer to "what's for dinner?"
But with so many choices, from T-bone to skirt, or rib-eye to fillet, how are you supposed to choose? And, if the steak is on the larger side, what do you serve with it so there's still room for dessert? Five- or six-ounce fillets are the answer. This simple recipe will dazzle everyone at the table, even the chef.
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2, 5- or 6-ounce steak fillets (filet mignon)
- 1 tablespoon olive oil
- 1 cup beef stock
- 1 tablespoon sherry wine vinegar
- 1 tablespoon honey
- 1/4 cup butter
- In a small bowl, mix together the oregano, cumin, and paprika.
- Sprinkle the steaks with salt and pepper. Then dip the steaks into the herb mixture, pressing to adhere. Save the leftover spice mixture for the sauce.
- Heat the oil in a large skillet over medium-high heat; add the steaks and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Transfer the steaks to a platter.
- In the same pan, combine the beef stock, vinegar, honey, and the rest of the spice mixture and boil until the sauce is reduced, about 3 minutes.
- Remove the pan from heat and whisk in the butter. Ladle the sauce over the steaks and serve.
Sides to go with your herb-crusted Steak
Roasted garlic mashed potatoes with Parmesan cheese
Spicy green beans
Honey glazed carrots