I made this meal last Thursay and to fullfill requests for the recipe; I am sharing the secret ingredients. ;-) It was served with Roasted Cauliflower Risotto; it turned out to be a great compliment to the dish. I was a bit under the weather today, so a perfect day to do a little typing. I hope your family enjoys this recipe too.
Balsamic Beef:
Beef tenderloin is kinda a "Go-To" meal around here. I am thinking back and I am realizing we use it frequently for dinner parties. ;-)
A rare tenderloin with green beans and a horseradish sauce.
Ingredients:
I recommend investing in a kitchen timer. I use mine all the time because it is too easy to talk with guests and lose track of time and ones' food that is cooking.
4 -6 oz. beef Filet, or Tenderloin, (I used two large thick filets the last time I made it). A Filet is simply a whole tenderloin that has been cut into pieces. You can substitute eye round steaks, for budget reasons; however, not nearly as tender or tasty.
Sea salt, freshly ground pepper
3 Tbls unsalted butter
1 to 2 tea sugar (basically a pinch to ea. side of the steaks, or tenderloin)
2 smashed and diced garlic cloves
2 heads radicchio, torn into pieces, taking out white core
1/8 C julienne cut or thinly sliced sun-dried tomatoes
¼ C aged balsamic vinegar
½ C low-sodium chicken broth, plus more if needed
½ C fresh sliced basil leaves, plus leaves for topping (do not skimp on the basil)
A hot iron skillet with meat that has a browned crust and a raw center.
Directions:
1. Heat a large skillet over high heat until it is smoking a bit. You want it to be very hot to seal and brown the outside of the meat, keeping the inside rare.
2. Season the steaks w salt and pepper. Then sprinkle them w a pinch of sugar.
3. When the pan is starting to smoke, add 1 Tbl butter to coat pan.
4. Add the steaks and sear until golden brown on the bottom (no more than 4 min’s). You will only turn the steaks once. Flip and cook until golden on the other side (2 min’s). (*Note: a very hot skillet is key to getting a good crust or brown seal on your meat).
5. Transfer to a cutting board and tent w foil. You do not want to leave it in a hot pan, or warming oven because it will continue to cook, taking you away from rare. The tenting with foil will allow the meet to stay warm without cooking it more.
6. Reduce the heat to medium and add 1 Tbl butter to the skillet. Add the garlic, cook 20 sec’s. Scrape the meat pieces off the skillet and into the new sauce you're making.
7. Add the radicchio in batches. Tossing until wilted. Sprinkle with 1 tea sugar and ½ tea of sea salt.
8. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, (1 minute).
9. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to the platter using tongs.
10. Continue cooking the sauce until it slightly thickens, 1 to 2 minutes. Stir in the remaining 1 Tbl butter. Balsamic reduction is about taking out some of the water to make a sweeter and more concentrated sauce (hence, the slightly thicker version). If however, you mistakenly over reduce, by letting it cook to long, losing to much liquid; you can add some chicken broth to bring “back” your sauce.
11. Thinly slice the steak and lay it out. Drizzle meat down the middle with the sauce and top with fresh basil for garnish and add a bit of “fresh” to the dish.
Serve on a plater with the Balsamic glaze down the center of the meat and the Wilted Radicchio along it's side. Top with fresh basil leaves.
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