Cast Iron Steak Filets + Butter Lettuce Salad with Mustard Vinaigrette + Whole Roasted Garlic
Cast Iron Steak Filets
- 2 6 Oz Beef Filets Room Temperature
- 1 tbsp Worcestershire Sauce
- Kosher Salt & Freshly Ground Black Pepper
- Preheat the oven to 400 degrees F.
- Heat a medium cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with Worcestershire sauce, 1 tablespoon canola oil, salt and pepper. Add the remaining tablespoon of canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes.
- Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.Transfer the filets to a serving platter.
Butter Lettuce Salad with Mustard Vinaigrette
- 1 head butter lettuce, leaves torn into bite-size pieces
- 1/4 cup roughly chopped fresh tarragon
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1 tbsp walnut oil
- 1/2 tbsp olive oil extra virgin
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 1/4 tsp kasher salt
- small pinch ground black pepper
- Place the lettuce and tarragon in a large bowl and lightly toss together. Pour the vinaigrette around the edge of the bowl and lightly toss. Garnish with the toasted hazelnuts and serve.
- For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
Whole Roasted Garlic
- 2 heads
- olive oil extra virgin
- Baguette, to serve
- Preheat the oven to 400 degrees F.Slice off the top of each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with oil and wrap in the foil. Roast until cloves are lightly brown and tender, about 30 minutes. Serve with baguette.
Photography by Rebecca Sanabria