You Don’t Sell the Steak, You Sell the Sizzle [filet with mixed herb gremolata]

Finally, a recipe worth blogging!  Actually, this one is beyond worth blogging.  This one is worth shouting to the world from atop a high mountain.  When filet went on sale at Whole Foods for 6.99 a pound, I knew I would be making my first summer recipe of the season.

Seared Filet with Mixed Herb Gremolata

This dish has a serious wow-factor.  You’re making seared steak, so you don’t let the meat hit the pan until it’s sizzling hot, to the point of smoking.  Also, you’re putting this aromatic green mixture on top for a stunning presentation.  Sizzling and stunning in the same dish, what more could you want out of your dinner?  You want it to be easy to prepare too?  Got it covered.

You need:

• 4 (6-ounce) beef tenderloin steaks
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon grated lemon zest
• 1 teaspoon fresh lemon juice (that’s a teaspoon, don’t use more or the gremolata will be too acidic and strong)
• 1 garlic clove, minced

Start by making the gremolata so the flavors and juices have time to come out get to know each other while you’re cooking your steak.  Chop the herbs and garlic, and add them to a small bowl with the olive oil, lemon zest and juice.  Thrown in the salt and pepper, give it all a stir, and let it hang out while you make the steak.

Rub Kosher salt and freshly ground pepper (no substitutions here) all over your filets and let them rest for 5 minutes.

Preheat a cast iron skillet over high heat on the stove until it is HOT.   So hot, that when you flick a drop of water on it, you can start to hear the sizzle.  Preheat the oven to 400.  Sear the steaks on all sides for 3-5 minutes, depending on its thickness (the thicker it is, the longer you want to sear).  Then, get someone brave and strong to use two pot holders to put that pan in the oven until a thermometer in the center reads 125 (for a steakhouse medium-rare, which, in my opinion, is perfection).  Put the steaks on a plate, cover with aluminum foil and let them rest for 5-10 minutes.  They will still be plenty hot and the juice will run back into the meat.

Top with the gremolata (green stuff) and enjoy.