As a 24-year-old on a budget, Filet Mignon is hard to come by. Luckily, Mom and Dad were generous with cleaning out the freezer so Tom and I enjoyed a great steak dinner last night.
I like to spruce up my steak (because throwing it on the grill is just too easy). I added a rosemary and sea salt rub and then served with a red wine sauce. I made similar steak accessories in college and I’ve been trying to recreate them since. (Pinterest didn’t exist back then, so many of my recipes are long lost.) So, I’ve experimented with my own ideas and we enjoyed delicious “dressed up” filet for a classy Wednesday night.
First, I started with the rub – it’s as easy as it sounds. Add your own favorite spices, but I think rosemary and sea salt pair well with a filet.
Rosemary & Sea Salt Steak Rub
- dried rosemary, chopped fine
- sea salt
- garlic salt
Press the rosemary into the steak and top with remaining seasonings. Rub ingredients into the meat and cook spice side down. Add additional seasoning on the other side.
While I waited for Tom to actually cook the steak (cuz the man of the house likes to cook the meat) I prepared the sauce.
Red Wine Steak Sauce
- 2 tablespoons olive oil
- 1/2 onion, chopped fine
- 3 cloves garlic, minced
- 2 tablespoons Worchestire
- 1 tablespoon tomato paste
- 1 cup dry red wine
Sautee onion and garlic in oil until soft (about 2-3 minutes). Mix in Worchestire and tomato paste.
Slowly whisk in wine. Let simmer on low until reduced by half.
Serve underneath steak, or drizzle on top.
And voila! Just adds a little more fancy flavor to an already fancy and flavorful steak. I served with potatoes and broccoli, as well as a quick tomato and cucumber salad (with olive oil, red wine vinegar, sea salt, pepper, and grated asiago).