An extremely simple, yet beautifully looking recipe that will impress any guest.. or date. Granted, as long as they’re not vegetarian!
- 1 cup of rise
- 2 tbsp of chopped white onion
- 1 tbsp of olive oil
- 1 cup of clarified chicken stock
- 1/2 cup of water
- 2-3 tbsp of cilantro chopped
- 8oz Filet
- 1/2 cup of beef stock
- 1 tbsp of vegetable oil
- 2 sprigs of thyme
- 1 garlic clove
- 2 tbsp of butter
- Salt and pepper to taste
The Cilantro Rice
Bring a non-stick pot to medium-high heat and add the olive oil along with the chopped onion. Cook for 1-2 minutes stirring constantly as to not burn the onion. Add the cup of rice and mix it well with the onions. Sauté the rice for 60 seconds stirring it a few times before adding the water and clarified chicken stock.
Bring everything to a boil, then lower the temperature to low and cover the pot leaving a small gap open. Cook for 10 minutes or until the rice is fully cooked.
Remove the rice form the heat and mix in the chopped cilantro. Transfer to a bowl until you are ready to plate.
Bring a cast iron skillet to medium-high heat. When the skillet is hot – you should be able to see some steam coming off it, add the vegetable oil and spread it around the pan. Generously season the filet with salt and pepper before placing it in the pan. Cook for 2-3 minutes.
Turn the filet on the other side and add the butter plus the garlic clove and thyme. Cook for another 2-3 minutes, remembering to baste the filet during this stage. Depending on the thickness of your steak and the desired internal temperature you might have to finish it off in the oven. For a perfectly cooked medium-rare steak, you should not have to use the oven at all.
If you want your steak medium or medium well, or heaven forbid, well done, you should pre-heat your oven to 350º before you begin cooking the steak. How long you should cook the steak in the oven for will be determined by the accuracy of your oven and the thickness of the steak. I recommend using a meat thermometer to check your steak periodically until it reaches your desired temperature.
Once done, let your steak rest while we make the jus.
Take the pan/skillet you cooked the steak on and add the 1/2 cup of beef stock. Bring the heat to medium-high and stir. This will scrape of all the flavor left in the skillet, a term called deglazing. Once the stock reduces by about 25-30% strain it into a small saucer – this makes it easy to gently pour in the jus when plating without spilling or splashing.
Using a cutting circle about the size of the filet, plate the rice in the center of the plate. Place the filet right on top, then gently pour in the jus from one side. Tip: Do not try to go around, the jus will find it’s way around the plate.
Garnish with some micro herbs on top and you are all set.