Young Lady. Those two words haunted my teenage years. My Mom probably said that more then she said my name. But that was years ago, and I had forgotten that feeling I get deep in my stomach when I hear it…until today. You know…that “Oh crap…what did she catch me doing?” feeling. Well today I had that feeling twice! Apparently today I looked like I had no idea what I was doing. I was looking for a cast iron skillet and a man came up behind me and said “Young Lady, are you sure you can handle that big, heavy pot?”. Umm really dude? First of all, you are in your 40’s. Don’t call me Young Lady. Second of all, Eww leave me alone. Then later I was at the meat counter, checking out the sale prices and what pieces of meat looked the best. I asked the man at the counter for two pieces of their Beef Tenderloin and a woman behind me interrupted me and said “Young Lady, I believe you would be better off with their Ribeye, it is on sale and your husband will like it more then the Tenderloin.”. So I smiled (being nice and all), and informed her that actually I am cooking this for my girlfriend Laura and I and we like a leaner piece of meat. To which she looked at my ring hand (where my wedding band is), back up at me, and mumbled as she walked away “I didn’t realize you were one of those.”. Seriously? Are people allowed to say stuff like that? I don’t care that she was 60, I wanted to open up a can of whoopass. So what have we learned today? I am not a Young Lady anymore. Croc wearing, old, Hispanic ladies should be avoided. While choosing a new cast iron skillet, make sure there are no creepy guys watching you. And my girlfriend Laura and I LOVE this recipe with the Beef Tenderloin steaks…much more then we would have loved it with the Ribeyes!
As for this recipe, MAKE IT! You can skip the steak process, and cook your steak which ever way is your favorite. The cast iron skillet was tasty, but I think it would have been just as great on a grilled steak. But the Mixed-Herb Gremolata….is FABULOUS! We loved it! It has wonderful, fresh, light flavor. And was a great compliment to the meat. I have included the Mixed-Herb Gremolata at the beginning of the recipe so you can easily whip that up by itself!
Seared Filet with Mixed-Herb Gremolata
Yield: 4 servings
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1 tablespoon lemon zest
1 1/2 teaspoon fresh lemon juice
1 garlic clove, minced
For the Mixed-Herb Gremolata: Combine parsley, rosemary, thyme, oil, zest, lemon juice, and garlic. Stir, and set aside.
Sprinkle steaks evenly with salt and pepper. Heat a large cast-iron skillet over high heat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan and let rest 5 minutes. Top with Mixed-Herb Gremolata.
218 calories per serving
Adapted from: Cooking Light, June 2010