• 2(8 ounce) fillets beef tenderloin filet
  • freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter


  1. Rub the beef with the vegetable oil and season with freshly ground black     pepper.   Let set at room temperature for about 1 hour.
  2. Heat a large, heavy skillet over medium-high heat.  Quickly sear the meat about 5 seconds on each side, then remove from skillet.  Melt and brown the butter in the skillet.  Return the meat to the skillet, and fry 4 to 5 minutes on each side.  The outside of the meat should be browned and crisp.  Remove from the skillet and let stand for about 5 minutes for the juices to settle.

Serves 2

Steak Marinade

  • 2 (8 or 12 ounce) New York Strip Steaks
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon fresh flat leaf parsley, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 garlic cloves
  • ¾ teaspoon whole black peppercorns
  • 1 tablespoon extra-virgin olive oil

Dijon Mushroom Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small red bell pepper, julienned
  • ½ sweet yellow onion, julienned
  • 2 cups button mushrooms, thinly sliced
  • 1/3 cup sherry
  • ½ cup beef stock
  • 2 teaspoons Dijon mustard
  • ¼ cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • 2 teaspoons fresh flat leaf parsley, finely chopped


  1. In a small bowl, combine all marinade ingredients except steaks.  Work the marinade until it forms a smooth paste.  Rub the marinade evenly on both sides of the steaks and place in the refrigerator for at least 30 minutes to marinate.
  2. Preheat oven to 200 degrees.
  3. Remove steaks from refrigerator.  Heat a large skillet over high heat until hot, add extra virgin olive oil.  Place steaks in skillet and cook for 1 minute (for 8 oz. steak) and 1-1/2 minutes (for 12 oz. steak).  Flip and repeat same amount of time on the opposite side.  Remove from skillet place on baking sheet in the warm oven.
  4. Reduce the heat of the pan to medium and add the mushrooms.  Sauté for 30 seconds then add the peppers, onions and salt.  Sauté until the peppers begin to soften (about 1 minute).
  5. Increase the heat back to high then add the sherry.  Continually stir until all of the liquid is evaporated.  Add the stock and Dijon mustard while continually stirring until the liquid has reduced to one half.  Finally add the cream and chopped parsley.  Let the sauce reduce until slightly thickened.
  6. While the sauce is reducing, remove the steaks from oven and place them on sevring platter.   Pour the sauce over the steaks.    Serve and enjoy!

Serves 4

For The Steaks:

  • 4 boneless ribeye steaks
  • Salt, to taste
  • Pepper, to taste

For The Vinaigrette:

  • 5 cloves garlic
  • 8 tablespoons butter
  • ½ cup red wine vinegar
  • 1 large sprig rosemary
  • 2 tablespoons honey


  1. Preheat the oven to 375 degrees.   Allow steaks to sit a room temperature for 30 minutes before cooking.   Season steak with salt and pepper.  Sear the steaks in a hot cast iron skillet on both sides until golden brown.  Transfer to oven to cook until steaks reach desired internal temperature.  Remove the steak from the pan and let rest.
  2. Roast garlic cloves:  Put the garlic cloves in a small baking dish with about half cup of water; the garlic cloves should not be completely submerged.
  3. Roast for 15 minutes, or until the tops are golden brown and soft when pierced with a knife.  Meanwhile, in a saucepan, melt butter and let it cook gently, stirring until browned.  Be careful to not let the butter burn; cook until it is golden dark brown color.  Take the butter off the heat and add vinegar, rosemary, honey, roasted garlic, salt and pepper to taste.  Transfer to blender and blend. (The garlic and honey will emulsify the sauce into a smooth consistency)
  4. Transfer steak back to oven and heat for 5 minutes, then allow to rest for 5 minutes.  Slice the steak and drizzle with vinaigrette.

Serves 1 to 2


  • 1  14 ounce boneless ribeye
  • 1 cup Pinot Grigio
  • 1 sprig rosemary
  • 6 ounces butter
  • Canola oil, to drizzle


  1. Season ribeye with freshly ground pepper on both sides.  Heat a drizzle of canola oil in a pan over high heat, then pan sear the ribeye on each side until desired doneness.  Remove the steak and set aside to rest.  Deglaze the pan with Pinot Grigio.   Simmer over low heat, then add the rosemary and fold in the butter.
  2. Drizzle pan sauce over the ribeye and serve.