The delicious winds of fall blow and stir the cook inside. In dedication to a dear friend, I find myself cooking my special beef filet. A special filet indeed, it has garnered the distinct honor of turning a once vegetarian friend to the darker corners of meat consumption by being her first meal upon making the decision to "leaf" her veggie-centric past. This beef is the devil on your shoulder saying, "go on, take a bite."
The deets and the needs: (and as always, work with your instincts and what you have on hand)
Beef Filet
Marinade:
these are the options I typically have on hand and that go into my marinade-
old red wine
apple cider vinegar
garlic
onion
crushed red pepper
salt
bragg's
pepper
lemon juice
olive oil
I throw these these together in enough volume to bathe the filet and let it sit. I have been known to let this sit up to 2 days sometimes, just because I've forgotten about it or my schedule turns into a late day and I don't feel like cooking real late. But! you can also just let this sit for 30 minutes.
Ready to cook!
My preferred method is to broil the filet in the oven. I am a decadent lady at heart, so if I'm gonna be eating filet, I will broil this in butter. I have found that the added fat keeps the meat even more tender, delicious and easy to cut. Use your butta knife to cut!!
I add a small pad of butter to each side. Let each side broil just a few minutes, turn over and repeat. Meat will be warm with nice red inside. Adjust cooking to your meat temperature preference.
Leftover marinade!!
Throw it in your skillet on medium high, add more onions, vinegar, and wine, olive oil or fave fat and a little fresh ginger root. Caramelize the onions and reduce the mixture to about half. Add fresh kale greens, stir to cover kale in the reduced mixture and let everybody get acquainted. Kale will wither faster than a guilty puppy who just peed on your floor.
Introduce the filet and the kale to a plate and say goodbye!
