54
S O u t h e r n c a s t i r o n
For steak
:
Remove steaks from refrigerator at least 30 minutes before
cooking; pat dry with a paper towel. Sprinkle steaks evenly with
3
⁄
4
teaspoon
salt and
1
⁄
2
teaspoon pepper.
Preheat oven to 425°.
Heat a large cast-iron skillet over medium heat. Add butter, and heat until
melted. Add shallot and garlic. Cook, stirring occasionally, until tender and
browned, approximately 5 minutes. Remove shallot and garlic. Set aside.
Add steaks to skillet, being careful not to overcrowd skillet. Cook 3 to 5 minutes
without moving. Sprinkle steaks evenly with remaining
3
⁄
4
teaspoon salt and
remaining
1
⁄
2
teaspoon pepper. Turn steaks over, and return shallot and garlic
to pan.
Place skillet in oven. Bake until a meat thermometer inserted in center of steaks
reads 125° (or to desired degree of doneness), approximately 5 minutes.
Remove steaks from oven. Let stand 5 minutes. Serve with Herbed Compound
Butter.
For herbed compound butter
:
In a medium bowl, beat butter at
medium-high speed with an electric mixer until creamy. Add shallot, parsley,
chives, tarragon, and pepper. Beat until combined. Refrigerate 15 minutes.
Place butter on a large piece of parchment paper. Roll into an 8x2-inch log,
twisting parchment at ends. Refrigerate at least 1 hour before using. Store in
refrigerator up to 1 week.
steak
4 beef tenderloin fillets, cut 2 inches
thick
1
1
⁄
2
teaspoons kosher salt, divided
1 teaspoon ground black pepper,
divided
1 cup butter
2 shallots, cut into quarters
6 cloves garlic
herbed compOund butter
1 cup butter, softened
2 tablespoons finely chopped
shallot
2 tablespoons chopped fresh
parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh
tarragon
1 teaspoon ground black pepper
Sk i l let Steaks
Yield:
4 servings
