Woof, it’s hot out! But one cannot sustain on salads alone, so here’s a quick and easy classic that won’t have you sweating over the stove for too long.
- Ingredients (2 servings) 2-6 oz. beef fillets
- Salt and pepper
- 3 Tb. Stonehouse Extra Virgin Estate Blend Olive Oil
- 1 Tb. Minced shallot or onion
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- ½ c. heavy cream
- Lemon juice to taste
- Chopped parsley leaves for garnish
- Procedure Flatten the fillets to 1 inch thick with a mallet. Season with salt and pepper. Combine half the oil in a skillet over medium-high heat. Sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- Wipe the pan clean; add the remaining oil over medium heat and add the shallot or onion. Cook until tender. Stir in mustard, Worcestershire and cream. Season to taste.
- Keeping the sauce at a simmer, return the meat and accumulated juices to the pan. Cook until meat is the desired temperature. Plate and add optional lemon juice. Garnish with chopped parsley.
