This amazing recipe for Cabernet Filet Mignon comes to us from WhatsCookingAmerica.net.

It looks absolutely divine. And . . . isn’t red wine the perfect complement to a spectacular steak? I think so.

Click here for the entire article on the Web. Or just read below . . .

My husband was in “steak heaven” with this simple and easy steak! You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting. Photo shows the steak with some cubes of blue cheese on top.

Don’t forget to check out my Cabernet Filet Mignon dinner menu which includes this fantastic Cabernet Filet Mignon.

Cabernet Filet Mignon

2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt, and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter

Buying Steaks:

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

Makes 2 servings.

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
 

Ever wonder what the heck “gratin” is anyway? I did. I’m intimately familiar with potatoes au gratin, but I knew gratin had other connotations also. I just couldn’t put my finger on exactly what.

So, once again, I turned to my trusty Wikipedia. Here’s what it says . . .

Gratin
From Wikipedia, the free encyclopedia

Gratin adapted from French cuisine is a type of casserole dish that is covered with Béchamel sauce or Mornay sauce, topped with buttered breadcrumbs or grated cheese and either baked or broiled, then served in its baking dish with a golden crust. Cooking au gratin is a technique rather than exclusively a preparation of potatoes (which is specifically a gratin dauphinois): anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin: fennel, leeks, crabmeat, celeriac, aubergines.

So, the Ribeye Gratin dish I tried called for spinach and cheese to create the gratin (along with lots of other yummy ingredients.)

I’m thinking of a new ad slogan for it now:  Gratin:  It’s not just for potatoes anymore.

Okay, so it never really WAS just for potatoes. My slogan is still in the working phase, people.

Anyhoo, THIS gratin recipe started off with some tender, thick ribeyes.

Then, we made the gratin (just look at that gorgeous spinach!).

And here is the final finished meal. This cheesy, spinachy gratin really created some wonderful texture and flavor and complemented the steaks really well.

Try it for yourself!

Ribeye Gratin

4 10 oz. Ribeye
2 Cups Spinach, chopped
½ Cup Gruyere Cheese, grated
2 Tbsp. Dry White Wine
1 Tbsp. Shallot, minced
1 tsp. Garlic, minced

Saute the spinach in the white wine until wilted.  Add the shallot and garlic and cook 1 more minute, remove from heat and toss in the cheese. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Top each steak evenly with the spinach mixture and place under a broiler until the cheese turns golden brown, about 30 seconds.  If you don’t have a broiler, you can melt the cheese in the oven but ensure you undercook your steaks before placing them in the oven to avoid over doneness.

Do you like a real punch with your meat? Do you like it when you take a bite and you involuntarily scream, “OOOHHH  WEEEEEEE!”?

Well this recipe is right up your alley. Think Cajun. And have a cold beverage ready. Check this out from our friends at Steakology.com . . .

Spicy Filet Mignon

“I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables.”–Vera Kobiako, Jupiter, Florida

Ingredients

2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)

Directions

Combine the seasonings; rub over steaks.

Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Yield: 6 servings