In this case, simple does it all. When you begin with great ingredients, you don’t need to do a lot of work. The right heat, the proper amount of seasoning and a keen eye for temperature and texture are all that you need to deliver an excellent meal. Too often I see restaurants douse what are supposed to be prime cuts of beef with all manner of accoutrements. I do not want a pineapple or cherry flavored steak. You don’t order carrot flavored strawberries now do you?
We’re starting with a prime cut filet; lean, with enough saturated marbling to create the flavor, some freshly peeled carrots, trimmed haricots verts, garlic and butter. Add a lemon for use with the green vegetables, some salt, pepper and a teaspoon (about a cap full) of worchestershire sauce to the mix and you’re good to go in 25 minutes, including prep time.
Simply, place a saute pan on medium heat and add a bit of unsalted butter (garlic infused butter makes a difference, as well, if you have the time) once the pan approaches the desired temperature. While the pan is heating, peel and wash your carrots, and trim and wash the haricots verts. You also want to take this time to season the meat. Liberally sprinkle kosher or sea salt and fresh cracked pepper on both sides. Massage the seasonings in so that the salt brings the moisture to the surface a bit and the pepper penetrates. The heat from your hands will also loosen the fat and allow it to flavor the meat better during the cooking process. Place the meat into the pan (a five or so minutes per side and you’ll be good to go) and cook to your desired wellness. Anything medium or before is fine. Unless you have an outrageously marbled ribeye, cook it any longer and you might as well be at Friday’s. Check the meat by measuring the firmness against the palm of your hand.
Finger your meat! (side eye)
While cooking the first side, take a smaller saute pan and heat it to about the same temperature as the first. As the pan is heating, grab a tablespoon of olive oil and rub the beans. This allows the lemon, salt and pepper to adhere to the beans and not adhere to the pan. Cook these for just a few minutes, so that they are still crisp.
Flip your steak. As you flip the meat, go to the cutting board and chop the carrots into quarters. Toss them into the pan with the steak just enough to get the heat and a bit of flavor.
Allow the steak to rest for a minute or two, and jump in. You’re welcome.
We know you’re not cooking a damn thing. You’d rather dine out. But in the event that its a blizzard, and you can’t leave your house, and you’re starving, and can’t convince the maitre’d from you favorite spot to have the valet man deliver to your house like last time, you can actually make something better than you thought.
Bon Appetit!