Beef Feed

Coffee Fennel-Rubbed Boneless Short Ribs with Roasted Celery Root Parsley Salad

Coffee Fennel-Rubbed Boneless Short Ribs Roasted Celery Root Parsley Salad

I found this recipe in a new cookbook from America’s Test Kitchen – Toast Oven Perfection.  I’m often cooking for two and my toaster oven speeds up the whole process and delivers the same results as a traditional oven. The boneless short ribs and celery root cook together on a quarter sheet pan and the whole meal comes together in about 40 minutes with just a few additional fresh ingredients.

Download Coffee Fennel-Rubbed Boneless Short Ribs Roasted Celery Root Parsley Salad recipe

2 pounds celery root, peeled and cut into ¾-inch pieces

2 tablespoons extra-virgin olive oil

Salt and pepper

1½ teaspoons ground fennel

1 teaspoon ground coffee

1 teaspoon packed brown sugar

½ teaspoon garlic powder

12 ounces boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed

½ cup pomegranate seeds

½ cup fresh parsley leaves

1 teaspoon lemon juice

*Note: The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.

1. Adjust the oven rack to the lowest position and heat to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat short ribs dry with paper towels, rub with 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange ribs on one half of the small sheet pan.

2. Toss celery root with 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to the empty side of sheet pan and arrange in a single layer.

3. Roast until meat registers 120-125 degrees (for medium-rare) or 130-135 degrees (for medium) and celery root is tender, about 10-15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.

4. Transfer celery root to large bowl, add pomegranate seeds, parsley, lemon juice, and remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper to taste. Slice short ribs thin and serve with salad.

Coffee Fennel-Rubbed Boneless Short Ribs Roasted Celery Root pan

Classic Beef Pot Pie

Classic Beef Pot Pie Serving

Comfort food at its best, this recipe comes from a 2014 fall issue of Cook’s Country magazine. The beef comes out tender and the meaty filling is rich and delicious, perfect for a weekend supper.

Download Beef Pot Pie

Serves 6

1 (2 1/4-pound) boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces

Salt and pepper as needed

3 tablespoons vegetable oil

4 ounces cremini mushrooms, trimmed and roughly chopped

1 onion, chopped fine

2 carrots, peeled and cut into 1/2-inch pieces

2 tablespoons tomato paste

4 garlic cloves, minced

½ cup dry red wine

3 tablespoons all-purpose flour

1 ¾ cups beef broth

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 bay leaf

1 cup frozen peas

1 ½ teaspoons chopped fresh thyme

1 large egg, lightly beaten

1 (9-inch) store-bought pie dough round (Wholly Wholesome Bake At Home Organic Pie Dough or Pillsbury Refrigerated Pie Crust)

*BEFORE YOU BEGIN :You should have about 1 3/4 pounds of meat after trimming. Note that only half of the meat is browned. You can use button mushrooms instead of the cremini.

  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 1/2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Using slotted spoon, transfer beef to bowl with remaining uncooked beef.
  1. Add remaining 1 1/2 tablespoons oil to now-empty pot and reduce heat to medium. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
  1. Stir in wine and cook until evaporated, about 2 minutes. Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
  1. Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in peas and 1 teaspoon chopped thyme. Season with salt and pepper to taste.
  1. Brush rim and interior lip of pie plate with egg. Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
  1. Using paring knife, cut 1/2-inch hole in center of pie. Cut six 1/2-inch slits around hole, halfway between center and edge of pie. Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.

Classic Beef Pot Pie

Pepper Crusted Filet Mignon with Blue Cheese Chive Butter

Pepper Crusted Filet Mignon Blue cheese Chive Butter 1

Pepper Crusted Filet Mignon with Blue Cheese Chive Butter

This is a great recipe that certainly warrants spending a little extra on high quality beef (friends in NYC should head to Lobel’s) and it’s perfect for a special occasion dinner at home. Rather than just sprinkle pepper over the steaks, the team at Cook’s Illustrated came up with a clever technique that reduces the peppercorns' heat by briefly simmering them in olive oil, and the results are stellar. The steaks are further enhanced with a classic pairing of blue cheese and chives – I used Point Reyes Original Blue, one of my favorites. Serve them with some sautéed spinach and your favorite red wine and enjoy the rave reviews from your guests.

Download Pepper Crusted Filet Mignon with Blue Cheese Chive Butter recipe

For the Pepper Crusted Filet Mignon:

5 tablespoons black peppercorns, cracked (see illustration below)

5 tablespoons olive oil, plus 2 teaspoons

1 tablespoon kosher salt

4 center-cut filets mignons, 1 ½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

  1. Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

For the Blue Cheese Chive Butter:

3 tablespoons unsalted butter, softened

1 ½ ounces blue cheese (mild), room temperature

¼ teaspoon red pepper flakes

⅛ teaspoon table salt

2 tablespoons minced fresh chive

  1. Combine butter, cheese, red pepper flakes and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. Set aside while preparing steaks. (Can be made ahead and refrigerated, but bring to room temperature before cooking steaks)
  2. Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and top with 1 – 2 tablespoons of blue cheese butter mixture. Let rest, loosely tented with foil, for 5 minutes before serving.

Crockpot Guinness Beef Stew

Guinness beef stew bowl

Crockpot Guinness Beef Stew

You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some  homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors and their “secret” ingredient - bittersweet chocolate – makes it over-the-top delicious. Using a slow cooker not only makes it a nearly hassle-free recipe, but also produces succulent meat, fork-tender vegetables, and a rich, flavorful broth.

Serves 6 to 8    Download Crockpot Guinness Beef Stew

4 pounds boneless beef chuck stew meat (about 11/2-inch chunks)

2 tablespoons vegetable oil

2 onions, chopped

4 cups low-sodium chicken broth

1 ½ cups Guinness Draught

1 tablespoon light brown sugar

1 teaspoon dried thyme

1 ounce bittersweet chocolate, chopped

2 bay leaves

5 carrots, peeled and cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch chunks

1 ½ pounds baby red potatoes, scrubbed

¼ cup all-purpose flour

1 cup frozen peas

2 tablespoons minced fresh parsley leaves

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.

2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).

4. Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.

To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

Guinness beef stew veggies
Guinness beef stew crockpot


Best Beef Goulash with Hungarian Sweet Paprika

Goulash with spaetzle

Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. It’s often served with spaetzle, noodles, rice or potatoes and is guaranteed to keep you warm on the chilliest of days. Since paprika is a key ingredient, it’s important to use the best you can find. The Spice House is a great family owned business that offes the highest quality, hand-selected and hand-prepared spices and herbs. The stores are located in the Midwest (I've been to the store in Chicago, it's great!), but online ordering from their website is a breeze – and it’s worth the trouble for their signature Hungarian Sweet Paprika. (check out all of their spices here -


Download Best Beef Goulash with Hungarian Sweet Paprika recipe


3 pound beef chuck roast, cut into 1 ½”inch cubes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons vegetable oil (or bacon drippings)


3 large onions, about 4 cups onion, finely chopped

1 teaspoon sugar

¼ teaspoon salt

6 garlic cloves, minced


4 tablespoons Spice House Hungarian Sweet Paprika (

3 tablespoons flour

3 cups chicken stock (preferably homemade)

3 tablespoons tomato paste

12 ounces jarred roasted red peppers, drained rinsed, and coarsely chopped (about 1 cup)

2 tablespoons balsamic vinegar (or red wine vinegar)

1 bay leaf

2 tablespoons minced fresh marjoram leaves (or 1 teaspoon dried)

1 teaspoon minced fresh thyme leaves

1 tablespoon caraway seeds, toasted in a dry skillet over medium heat until fragrant 1-2 minutes, and then coarsely ground

¼ teaspoon cayenne pepper

½ cup sour cream

¼ cup fresh chopped parsley


1. Preheat oven to 300°F and set rack to lower-middle position.

2. Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over medium high heat until shimmering, about 2 minutes. Add half the beef cubes, arranging carefully so that meat is not overlapping. Cook, without moving, until well browned on one side, 2-3 minutes. Turn each piece and continue to cook until well browned all over, about 5 minutes. Remove meat and set aside in a large bowl. Repeat process with another tablespoon of oil (or bacon drippings) and remaining meat. Transfer meat to the bowl and set aside.

2. Reduce heat to medium, and adding remaining tablespoon of oil to the Dutch oven. Add the onions, sugar, and ¼ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, until the onions are golden brown, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.

3. Stir in 1 ½ cups of stock, scraping bottom of the pan to loosen any brown bits, stirring until the liquid has thickened. Slowly add remaining stock, stirring constantly. Stir in tomato paste, chopped red peppers, vinegar, bay leaf, marjoram, thyme, caraway seeds cayenne pepper, and ¾ teaspoon salt. Add the reserved browned beef and any accumulated juices, and stir to combine. Increase heat to medium-high, bring to a simmer, cover pot and place in oven for 2 hours, until meat is tender when tested with a fork, stirring once after 75 minutes.  

4. Remove from oven and skim off any fat from top of stew. Place the sour cream in a bowl and add ½ cup of the hot liquid from the stew and mix to combine.  Stir the mixture back into the stew, and then add parsley, season with salt and pepper to taste, and stir to combine. Serve immediately.

Hungarian Sweet paprika Spice House


Beef chuck cubed 

Meat browned

Beef goulash

Roasted Cracked Black Pepper Chateaubriand Beef Tenderloin With Red Wine Pan Sauce

Beef tenderloin1a

This is one of those recipes reserved for very special occasions - when you’re having a small dinner party and want to make a big impression. You will probably have to ask your butcher to prepare a trimmed, center-cut piece, often known as Chateaubriand, from the whole tenderloin, as this cut is not usually available without special ordering. It’s probably going to be a bit pricey - quite pricey in fact. When prepared properly, this can truly be the star of a spectacular meal to remember.  

Serves 4-6 people

Roasted Beef Tenderloin

1 beef tenderloin, center-cut Chateaubriand (about 2-3 pounds), trimmed of fat and silver skin

1 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper (or crushed with a mortar and pestle)

1 tablespoon vegetable oil

2 tablespoons unsalted butter, softened

Red Wine Sauce

1 cup chicken broth

1/3 cup dry red wine

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme or heaping 1/4 teaspoon dried thyme leaves

1 ½ teaspoons cornstarch dissolved in 1 tablespoon of cold water

1. Tie roast crosswise at 1½-inch intervals using butcher’s twine.  Set meat on a sheet of plastic wrap and rub all over with olive oil. Sprinkle with salt and pepper; then, lift plastic wrap up and around meat to press on excess and let stand at room temperature 1 hour.  Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

2. Remove plastic wrap from beef and pat roast dry with paper towels. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.

3. Heat vegetable oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roasted tenderloin in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes).  Remove skillet from heat and transfer roast to carving board and spread 2 tablespoons soft butter evenly over top of roast; let rest 15 minutes.  Meanwhile make red wine sauce in the same skillet used to sear the meat.

4. Mix broth, wine, mustard and thyme in a bowl. Using tongs and a wad of paper towel, wipe fat out from skillet used to sear the roast. Return pan to medium high heat and add the broth mixture, stirring to scrape up any browned bits from bottom.  Bring to a gentle simmer and whisk in cornstarch mixture to thicken sauce. Set aside.

5. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve with red wine sauce.

Beef tenderloin wrapped
Beef tenderloin rack

Argentinean-Style Chimichurri Sauce

Pan Seared Filet Mignon Chimichurri Sauce

Argentinean-Style Chimichurri Sauce

I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of  fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. Although it’s typically served over grilled skirt steak, it can also be used with fish, chicken, or even pasta. It’s so easy to throw together, just allow enough time for the flavors to blend together – at least 30 minutes.

Download Argentinean Style Chimichurri Sauce recipe


1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)

1/3 cup fresh cilantro leaves

5 medium cloves garlic, peeled

2 tablespoons fresh oregano (or 1 teaspoon dried)

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons fresh lime juice

1/4 cup red onion or shallots, finely minced

1 teaspoon sea salt

1/4teaspoon red pepper flakes


1. Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.

2. Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)

Chopped Parsley Garlic

Traditional Swedish Meatballs (Köttbullar)

Swedish meatballs plate


Traditional Swedish Meatballs (Köttbullar)

My close friends, photographers Chris Makos and Paul Solberg ( are currently having an incredible time touring Sweden. They sent me this beautiful photo of Swedish meatballs prepared by Chef Tomas Lindh at the Hotel Skepps Holmen's wonderful restaurant. ( Chef Tomas Lindh unites "the best of Swedish cuisine with inspiration both of today's cooking and of traditional ingredients, with a modern twist, high quality and a bit of humor."   I was happy to learn from my friends that Chef Lindh uses a combination of pork and beef in his recipe, which I feel adds great flavor and texture to the meatballs. Of course there are probably as many versions for Swedish meatballs as there are chefs. Every Scandinavian cookbook has at least one recipe, usually several! One thing that rarely changes - the side dishes - which are most always Buttered Noodles, Pickled Cucumber and Lingonberries.

Download Traditional Swedish Meatballs with Pickled Cucumbers recipe


1 large egg

1/4cup heavy cream

1large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces

8 ounces ground pork

1 small onion, grated on large holes of box grater (about 1/4 cup)

¼ teaspoon dry mustard

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground black pepper

1 teaspoon packed brown sugar

1 ½ teaspoons table salt

1 teaspoon baking powder

8 ounces (85 percent lean) ground beef

1 ¼ cups vegetable oil



1 tablespoon unsalted butter

1 tablespoon unbleached all-purpose flour

1 ½ cups low-sodium chicken broth

2 teaspoons packed brown sugar

½ cup heavy cream

2 teaspoons juice from 1 lemon


For the Meatballs:

1. Whisk egg and cream together in medium bowl. Stir in bread and set aside.

2. In stand mixer fitted with paddle attachment, beat pork, onion, dry mustard, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.

3. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary.

4. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary.

5. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.

6. Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

For the Sauce

1. Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds.

2. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

3. Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.



1 pound pickling (Kirby) cucumber (3 small), sliced very thin (use mandolin if possible)

1½ cups white vinegar

1½ cups sugar

1 fresh bay leaf

1 teaspoon table salt

12 whole allspice berries

1. Place cucumber slices in medium heatproof bowl.

2. Bring vinegar, sugar, bay leaf, salt, and allspice to simmer in small saucepan over high heat, stirring occasionally to dissolve sugar. Pour vinegar mixture over cucumbers and stir to separate slices.

3. Cover bowl with plastic wrap and let sit for 15 minutes. Uncover and cool to room temperature, about 15 minutes. Pickles can be refrigerated in their liquid in airtight container for up to 2 weeks.



Pan Seared Filet Mignon with Red Wine Shallot Reduction

Filet mignon red wine sauce

Pan Seared Filet Mignon with Red Wine Shallot Reduction

This is a great way to prepare filet mignon for an elegant at home dinner. It’s best to have all of the ingredients prepped, measured, and set aside – it makes the recipe much easier to follow. Use a nice Cabernet, there will be plenty leftover to enjoy with your dinner. The sauce has incredible flavor, is so easy to throw together, and can be used with any favorite steak – rib-eye, porterhouse etc.

Download Pan Seared Filet Mignon with Red Wine Sauce

Pan Seared Filet Mignon

4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels

4 teaspoons olive oil

Kosher salt and pepper


Red Wine Shallot Reduction

2 medium shallots, minced (about 1/4 cup)

2 teaspoons brown sugar

2/3 cup dry red wine, such as Cabernet Sauvignon

2/3 cup low-sodium chicken broth

1 bay leaf

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

3 tablespoons unsalted butter, cut into 6 pieces

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh chives

1 teaspoon minced fresh Italian parsley

Ground black pepper

For the steaks:

1. Position oven rack in lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes.

2. While skillet preheats, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with kosher salt and pepper. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.

3. Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or about 8 to 10 minutes for medium. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.

For the Red Wine Sauce:

1. Using the same skillet (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.

2. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4-5 minutes.

3. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme, chives and parsley and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

Filet seared