Pan Seared Filet Mignon with Red Wine Peppercorn Reduction and Classic Au Gratin Potatoes
- by Trisha Benevides
It’s a new year, friends.
So am I the only one that goes all bah-humbug on the whole New Year’s Resolution nonsense?
I mean, I get it. The clock strikes midnight and suddenly we all feel like the slate has been wiped clean. We can start fresh and conquer any task now that we get to write a different number at the end of the year.
We are empowered! We are energized!
Nah. You’re just drunk off too much champagne. Sit your butt down and catch your breath.
Here’s the thing about resolutions – we never keep them because we wait for a significant event to make a change. Why not make the day that you’ve had enough – the day you finally call a time out on your antics – as the day to make a change. You don’t need a Monday or a holiday to do x, y, or z.
Just do like Nike. Just do it.
I, for one, feel that every day is the chance to make a change. Learn how to do something new. Eat less sugar. Walk more. Hug more. Smile more. Let the jerk at the four way stop who doesn’t understand the concept of “I go, you go, you go, you go” have his turn way ahead of you.
Just let it go.
So when the good folks at Omaha Steaks told me I was getting two precious, ruby red filet mignons to make something with, I told myself I would do something new. I had wanted to pan sear a steak for the longest time. My cast iron pan was itching to have its day.
I set my sights on researching the how-to’s of pan searing on my favorite time-killer – Pinterest. Or “Food Blogger’s Google” as I call it. When I don’t know how to do something, there are generally a plethora of posts on the subject. Scour, search, and catch on to the commonalities, and pretty soon you have your roadmap for the voyage.
It wasn’t enough to pan sear a steak – even if it was something as exceptional as these filets. Oh no…
When I do anything, I make it an experience. I want you to take one bite and have your eyes roll back in ecstasy. So naturally I had to make this a little naughty.
Dare I say – a little saucy?
Oh yes, that’s right. I took those glorious pan drippings and fond and deglazed the daylights out of that pan with some fruity red wine. What happened next was nothing short of amazing. I would have drank that sauce had it not been for the fact that I needed to actually photo the finished product for you all to see.
I even went for broke and made some classic Au Gratin Potatoes to go alongside the whole shebang. Because…yes.
So the moral of the story here is simple – never wait to try new things. You never know when something amazing will happen.