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Ingredients
- 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 1 Roasted Vegetables
- 1 Spicy-Sweet Chili Sauce
- 1 Chimichurri Sauce
- 1 Horseradish-Mustard Sauce
- Store-bought Vidalia onion-fig sauce or barbecue sauce
Details
Servings 6
Preparation
Step 1
Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.
Horseradish Sauce (Makes about 1 1/3 cups)
1 cup sour cream (8 ounces)
6 tablespoons prepared horseradish
1 1/2 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper. Sauce can be stored in the refrigerator up to two days.
Chimichurrii Sauce
Makes about 1 cup
1/3 cup finely chopped fresh cilantro
1/3 cup chopped fresh flat-leaf parsley
3 garlic cloves, minced
1/2 cup safflower oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
2 teaspoons chili powder (preferably from ancho chilies)
2 teaspoons dried oregano
1/4 cup red wine vinegar
Directions
Put all the ingredients in a jar and shake until well combined.
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