Garlic Rosemary Steak with Sherry Cream Sauce. The PERFECT meal! - The Cookie Rookie

Steak with Sherry Sauce

Course: Dinner, Main Course
Cuisine: American
Keyword: filet mignon, Seared Steak
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4
Calories: 604
Author: Becky Hardin - The Cookie Rookie
I'm an American girl. I love steak. It's my absolute favorite meal, and I never thought I could make it well!! Valentine's day was a good time for me to learn a great and delicious way to make steak at home.
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Ingredients

  • 2 T Olive Oil
  • 4 Bacon-Wrapped Filet Mignon 5 oz. and 1-1 1/2 in. thick works great
  • 1/2 c Sherry Merlot may be substituted
  • 1/4 c Cream
  • 1/2 t. Ground Bouquet Garni - or use your favorite herb
  • 1 t. Boursin Cheese
  • Kosher Salt - or whatever you have
  • Freshly Ground Pepper

Instructions

  • Salt and pepper each side of the steaks and let them set at room temperature for at least 30 minutes.
  • When placing the steaks in the pan, be sure not to crowd or the temp will drop and the steaks will steam instead of forming a crisp crust.
  • Heat oil in a cast iron or heavy skillet over medium to med-high heat and until hot enough for the oil to shimmer - the meat should sizzle as soon as it hits the pan.
  • Don't move the steaks for 4 minutes and not until the bottom is
  • well-browned.
  • Flip the steaks over using tongs (do not pierce the meat).
  • Cook another 4 minutes (at this stage, the steaks should be medium to medium-rare depending on the thickness).
  • In order to cook the bacon on the steaks a little more, use tongs to hold the steaks on their sides until it crisps a little.
  • If you prefer steaks cooked a little more, flip the steaks and cook 1-2 minutes per side until they are cooked to what you consider perfection.
  • Steaks will continue to cook, so take them off the heat before reaching the desired temperature.
  • Transfer the steaks to a plate, top each with 1 t. Boursin Cheese and tent aluminum foil over to keep warm.
  • Now it is time to de-glaze the skillet:
  • Slowly add the sherry and whisk quickly until all the yummy bits are stirred into the sherry.
  • Bring the sherry to a boil until reduced a little and thickened.
  • Stirring constantly, add the cream, a little pepper, your favorite herb and salt (if needed).
  • Serve each steak with a small amount of sauce.
  • So Delicious!
  • ENJOY!!

Nutrition

Calories: 604kcal | Carbohydrates: 1g | Protein: 31g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 92mg | Potassium: 549mg | Vitamin A: 220IU | Calcium: 24mg | Iron: 4.2mg