This recipe is an easy recipe using the cast-iron skillet we first started with at the beginning of the year.
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By now it will be well-seasoned and ready to assist in this deliciously easy recipe. I prefer small cuts of filet mignon to prepare this dish, but a ribeye or sirloin will work just as well. If you choose the tenderloin of beef then get 4-ounce or 6-ounce cuts, not too thick, and from the center cut, if possible.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon unsalted butter
4 shallots peeled and small dice
1/3 cup water
2 tablespoons Worcestershire sauce
1 tablespoons fresh lemon juice
1 tablespoons cooking sherry
2 tablespoons chopped Italian flat leaf parsley
Heat skillet over medium-high heat.
Place steaks on a cutting board, season both sides with salt and pepper. When skillet is nice and hot, (beads of water will dance in the pan) gently lay in the steaks. Do not overcrowd the pan or allow the steaks to touch. Sear for about 3 to 4 minutes depending up desired doneness, then flip and continue to sear until desired doneness is reached. Remove from pan and set aside, tented with foil to keep warm.
To the pan, add butter and shallots, stirring occasionally and cook until tender. Add in water and remaining ingredients, blend together and cook for an additional 1 to 2 minutes to meld flavors.
Reduce heat, plate steaks and serve with sauce spooned over steaks and sprinkled with chopped parsley.
Makes 6 servings.
Cook's note: Serve with a baked potato, grilled asparagus, crusty rolls and merlot.