Aahhhhhhhhhh, meat and potatoes. It sounds sexy to me and I’m sure a to majority of my Midwest peeps. We have awesome beef here, people. So let’s embrace it with tonight’s menu, Cast Iron Steak Filets with Roasted Shallots and some creamy yummy Mashed Potatoes. Yup, this is how we roll on a Monday night. Okay maybe not, let’s be honest, we have jobs. Ha! But tonight, we have our good friend Kevin, who came all the way from San Antonio, Texas. I got excited, like a momma who has her son back home from college. Kevin and Earl (my husband), they are boys and boys from the Midwest and Texas love beef! That’s my conclusion. 🙂
I got this recipe from Tiffani Thiesen’s cooking show. I made it before on a Sunday for our date night dinner at home. It was amazing and pretty easy. Plus, I’m in love with cooking with a cast iron skillet
Let’s cook some food!
Preheat the oven to 400° F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast about 30 minutes. Tiffani used 2 large shallots but I love them so I’m using 3.
Cool and chop.
Heat a large cast iron skillet
Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom.
Add the filets and cook until a crust forms on the bottom, 3 minutes.
Flip and let cook on the other side for 4 more minutes.
Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130°F for medium-rare, 4 to 5 minutes.
Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Add a little bit of salt and pepper.
Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes.
Spoon over the filets and serve.
That’s it, I hope you give this Cast Iron Steak Filets with Roasted Shallots a try. I promise you’ll love it. The recipe card is below.
Also, hope you check out the creamy yummy Mashed Potatoes recipe as well.
- 2 tablespoons olive oil
- 3 large shallots, cut in half
- 2 large cloves garlic
- Four 6-oz. beef filets, room temperature
- 2 tablespoons plus 2 teaspoons Worcestershire sauce
- 4 tablespoons canola oil
- salt and freshly ground black pepper
- Preheat the oven to 400° F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast about 30 minutes. Cool and chop.
- Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom.
- Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes.
- Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130° F for medium-rare, 4 to 5 minutes. Transfer the filets to a serving platter.
- Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Add a little bit of salt and pepper. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.
Yum!!!!!
Thanks, Gina!:)