Bloody Steaks

I didn't want to do the whole dress up and go out and consume massive amounts of alcohol this Halloween (I was managing a hangover already). I also didn't want to be the boring unfestive person... who wants to be that?? So, Meegy and I stayed in and watched scary movies and handed out candy to the kids in our building (some were so effing adorable). I thought bloody steaks were appropriate. And oh boy, were they ever!

2 filet mignon
.5 lb blue cheese
2 baked potatoes
1/2 head broccoli
1 bottle nice red wine
1 shallot, minced
1 garlic clove, minced
2 tsp worcestishire
2 TBSP butter
Fresh cracked black pepper

Now, the trick with these is twofold: 1. get the best ingredients (spend the extra bucks) and 2. precise cooking procedures.

Let's talk about the steaks. Oh, the lovely steaks. The outside was nicely seared and the middle was barely warmed. Oh, the lovely steaks. We spent big time bucks on these... we went to the nice butcher AND got a nice cut. We were keepin it simple and didn't want to skimp anywhere.

It is important to let the steaks come to room temperature before you attempt the sear. Once you are positive they are at room temp (you don't want to shock a cold piece of meat), sprinkle with salt and liberally with pepper. Push the salt and pepper into the steak with your hands.

Pre-heat a stainless steel pan to medium high. Add the butter, then the steaks. Do NOT touch while they are cooking! Cook on each side for 4 minutes. Remove from heat and let cool while you make the sauce.

The sauce. Add garlic, onion and Worchestishire sauce to pan. Cook for 2 minutes. Deglaze with red wine and let it reduce by half. Serve the sauce over the steaks and crumble blue cheese on top. Serve with a baked potato and steamed broccoli. HOLY CRAP!!