Fresh Approach Cooking

Is it true that sometimes a girl just wants a steak? Just to bare her incisors, bite in and devour it? Can that be fact? And if so, how do we account for vegetarians?

Shall we debate it? Nah, let's just cook, so much more fun than getting political. (Though, I voted yesterday in the Los Angeles elections and I believe my friend The Ombudsman and I were the only two voters who showed up at our polling place that whole morning. Sigh...come on people! Vote!)

Well, whatever the reason you crave a steak, there is no debating that this dish is super delicious.

What isn't in the picture thought (because it was decidedly un-photogenic) was the béarnaise sauce.

Béarnaise. That which makes good, spectacular. That which makes double strength work-outs necessary. That which makes me lick-the-plate. Oh heavens above, do I love me that béarnaise. I can't - in good conscious - advocate eating it with an regularity unless you are on a mission to ruin your health, but once in a while - go for it! Calories? Phewey.

So indulge in this my peaches and rejoice and devour and then...hit the gym.

6 filet mignon medallions
6 cloves garlic, minced
2 Tbsp fresh thyme, minced
1 Tbsp low sodium soy sauce
Vegetable oil
Salt and pepper to taste
2 cans artichoke hearts (the kind in water), diced
4 cloves garlic, chopped
3 shallots, sliced
1 Tbsp butter
1 Tbsp olive oil
Salt and pepper

Toss the beef with the next five ingredients and let marinate for 45 minutes. If you are going to go longer, place in a shallow non-reactive dish, cover and refrigerate. When ready to use, let come to room temp. before cooking.

Heat a large, heavy bottomed pan over high heat. Remove the steaks from the marinade and cook for 2 minutes, then turn and cook for another 2 to 3 minutes for medium rare. Remove from the heat and let rest.

Wipe out the pan and add the butter and oil. Sauté the garlic breifly then add the artichoke hearts. Cook for 2 to 3 minutes, and add the basil, salt and pepper and toss to incorporate. Serve on a platter and place the cooked fillets on top of the artichokes with some of the béarnaise sauce on the side.

Bernaise Sauce
1/4 cup White wine vinegar
1/4 cup white wine
1 tsp fresh tarragon, minced
1 small shallot, minced
1/2 cup butter, melted
3 egg yolks
Salt and pepper

Combine the vinegar, wine, shallots and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Add some salt and pepper.

Strain mixture into top of double boiler. Using a whisk, beat in beaten egg yolks and salt. Cook over hot water until thickened. Carefully add the butter 1 tablespoon at a time. Stir over heat till creamy, about 1 minute.

Serve with the steak.

Makes more bernaise than you will need, but less than you will want.

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I was super thrilled on Monday night to meet the exceptionally cool and talented Dani, another local food blogger. She is beyond glam and I adore her. If you haven't checked out her site, get on over there!

Bearnaise is a sauce similar to hollandaise. A reduction of white wine and seasonings is blended with egg yolks until emulsified. Traditionally, the sauce is seasoned with shallots and tarragon.

Pepsi and Coke will soon introduce new carbonated drinks that are fortified with vitamins and minerals: Diet Coke Plus and Tava, which is PepsiCo’s new offering. They will be promoted as The companies are not calling them soft drinks, but instead “sparkling beverages ”because people are turning away from traditional soda, which has been hurt in part by publicity about its link to obesity. While the soda business remains a $68 billion industry in the United States, consumers are increasingly reaching for bottled water, sparkling juices and green tea drinks. – NY Times

Labels: Beef, Entree