We love a good steak in our house. My favorite is a filet either seared in a cast iron skillet or grilled. I also love my steak with southwestern sauce.
Handy prefers to cut his filet into thin slices cover it with horseradish sauce and grilled onions and eat it on a bakery bun.
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This sauce brings together the flavors of tomato (which I love), jalapeno peppers, and garlic. Butter combines all the flavors in a rich sauce.
You might think it will be spicy but it isn’t really. It has just enough spiciness to create an amazing sauce.
- 2 tbsp olive oil
- 2 medium jalapeno peppers, finely chopped
- 6 medium garlic cloves, minced
- 3 tsps cumin
- 1 cup dry white wine
- 1 cup beef stock
- 4 tomatoes, chopped
- 4 tbsp chilled butter
- 2 tbsp cilantro, chopped
- Saute peppers, garlic, and cumin in olive oil for one minute; increase heat to high; stir in wine, boil and cook until reduced to 1/2 cup. Add stock, and boil to reduce to 1 cup, stirring constantly.
- Lower heat. Add tomatoes and cook down. Add 2 tablespoons of butter, stirring constantly until melted. Add 2 more tablespoons of butter, stirring until the sauce thickens. Remove from heat. Add cilantro
How to Cook Your Steaks
Filets are best when brought to room temperature before cooking. They really don’t need anything but salt and pepper on each side.
Heat a cast iron skillet that has a coating of olive oil on high heat. Sear both sides of the steak until browned. When “Handy” is showing off for guests he also will sear the sides of steaks. Then turn the heat down to medium and let the steaks cook until the desired doneness.
We like our steak medium-rare and “Handy” can tell if it’s cooked correctly by just pushing on it with his finger. I need to use a meat thermometer and I cook it until 130 degrees. Then let it sit for 5 minutes.
- Rare – 130° – 135°
- Medium – 135° – 145°
- Medium Well – 145° – 155°
- Well Done – 155° – 165°
While we really like a filet we also like new york strip steaks.
You can also serve this sauce over a rib-eye steak or sirloin steak. Actually, you can serve it over any kind of meat. I haven’t tried it but it might be very good over a salmon steak.
Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It’s also an incredibly lean part of the animal, which means you’ll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.
If you’ve never tried grilled romaine, you should. It’s perfect with a steak. This recipe is the one I use HERE
Another thing we love is broasted potatoes. Broasted potatoes are baby potatoes cut in half and par-boiled then tossed in olive oil and any spices you like and then bake until done and crispy brown.
I add crushed garlic, dijon mustard, Worcestershire sauce, thyme, salt, and pepper to my olive oil and then toss.
Other Favorite Steak Toppings
I hope this gives you some ideas to add something special to your next steak. I love all of these steak topping ideas but the southwestern sauce will always be my favorite
With Valentine’s Day right around the corner, you might be planning out a special meal. I hope this helps.
Peace and Love,
One other steak we love is flank steak. You get that recipe HERE
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I’m an Interior Designer, Professional Organizer, and Party Planner who lives in the suburbs of Chicago in a 1,300 sq., ft., home with my “Handy” husband, Keith.
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My guest Crystal Ratzlaff was my guest this week on the podcast. She is a fellow blogger who lives in Canada and we talk about all things home and garden. We also share something we are collaborating on soon.