Happy Father’s Day + Steaks with Anchovy & Rosemary Sauce

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Happy Father’s Day! I’m just back from a week of hectic work – including a three day trip to Cleveland, OH for the Next City Vanguard Conference. It was an incredibly inspiring conference with a variety of the most impressive young urbanists from all over the country. If you follow me on Instagram (ModonMendenhall), you got your fill of the scenery. Some good food too – most importantly, an adventure to the West Side Market in Ohio City.

Now, I’m back on Mendenhall and trying to get into the swing of things… and missing both my Dad and my Grandfather on Father’s Day! Pictured above in their natural habitat (on a boat, in Florida with tackle and fish in hand), their personalities are both sweet and salty. They have been great contributors to my all-around love of food and passed down some important skills….from how to sharpen a knife, how to dry age a steak, smoke a mullet, scale a fish and pick out the best grocery store red wine vinegar (read the ingredients for a high percentage of acidity). The list goes on…however, I must include my Dad’s “5 Ps” which he engrained into my everyday – “Proper Planning Prevents Piss Poor Performance.”

In their honor and in total cliche Father’s Day celebration, here is a new recipe for summer steaks. I’m almost positive that my Dad would think this recipe is too fancy for his taste. However, both my Dad and Grandfather love a good steak and a fish of any variety. Here’s to you both – Happy Father’s Day from inland North Carolina to the Withlacoochee River and shallow waters of the Gulf Coast.

Filet Mignon with Anchovy and Rosemary Sauce 

  • 2 inch thick filet mignon steaks (1 to 4)
  • 1/4 cup, olive oil
  • 1 small can, anchovies
  • 1 spring, fresh rosemary
  • salt and pepper

Allow your steaks to sit at room temperature – wrapped in a paper towel – for several hours. I prefer an afternoon to get the steaks to room temperature.

In a small saute pan on medium heat, simmer a 1.4 cup olive oil, a small can of anchovies and a teaspoon of minced fresh rosemary. Once the anchovies have completely dissolved, turn off the heat.

Preheat the oven to 400 degrees. Heat a cast iron skillet for about 5 or 6 minutes on high heat. Brush steaks with canola oil and season well with salt and fresh cracked pepper. Add the steaks to the skillet and sear on each side for 2 minutes (don’t forget the sides!). Once seared, spoon over the anchovy sauce  (I was generous) and transfer the skillet to the oven. Cook until 120 degrees (rare) or 125 (medium rare) – this will not take long! Once cooked to your preference, allow to rest for about 10 minutes. Slice and serve!

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