Pan Seared Beef Filets with Red Wine Demi-glace

What perfect way to start off my very first blog than to make steak?  Who doesn't love steak?  Well, maybe vegans, vegetarians and fanatical animal rights activists...but seriously, when we think of all things american, a juicy, tender hunk of beefy goodness is as american as apple pie (we'll save that recipe for another time).  This recipe is as simple as it is delicious.

For The Steaks:
4 - 6 to 8oz Beef Filet Mignons
2 Tbs Buck Naked's Buck Rub (or favorite steak seasoning)
2 Tbs Extra Virgin Olive Oil
1 Tbs Unsalted Butter
1/2 Tsp Kosher Salt *(I recommend omitting the salt if you use your own steak seasoning)
1/2 Tsp Freshly Ground Black Pepper

For The Sauce:
1 Shallot, Peeled and Sliced
1 1/2 Cups Beef Stock
1/2 Cup Cabernet Sauvignon or Other Full-bodied Red
2 Tbs Veal Demi-glace (I like the one from Williams-Sonoma)
1 Tbs Unsalted Butter
1 Tsp Chopped Garlic
Kosher Salt and Pepper to Taste

I've always found that it's best to have your steaks sit at room temperature for about a half hour before using to ensure even cooking.  Start by pre-heating your oven to 375 degrees.  Pat dry the steaks so there is no excess blood.  in a small ramiken or container, combine the Buck Rub, kosher salt and pepper.  Sprinkle the steaks liberally on both sides with the rub.  Heat a large saute pan or skillet over medium heat.  Drizzle olive oil and butter in skillet, as soon as the butter melts add the steaks.  Cook for about 5 minutes and turn over, cooking for another 3 minutes.  Transfer pan to the oven and cook for about 6 to 8 minutes more, depending on the thickness of the steaks, for medium rare doneness. 

Remove the steaks from the pan and tent with some foil to keep warm.  Pour out old oil and butter and add a little more olive oil to the pan if needed.  Place the pan back on the burner over medium high heat.  Saute the shallots for about 2 minutes, add the  garlic and quickly saute for about 30 seconds more.  Raise heat to high, deglaze pan with wine and reduce by half.  Stir in demi-glace and beef broth until smooth, allow to reduce by half for about 5 to 8 minutes longer.  Taste sauce and adjust seasoning as you see fit with the kosher salt and pepper.  Remove from the heat and strain.  Add the butter, stir till melted and combined with sauce. 

I like to serve this dish with a couple of the classics, Simple Mashed Potatoes and Roasted Aspargus.  Top with a filet and spoon the lucious demi-glace around the plate.  Yum...