Mushroom Gravy

Description:
From the pan drippings from cooking the steak, you can make a most delightful gravy.

Ingredients:
Oil and drippings from cooking steak
2 Tbsps. butter, unsalted
3 cups fresh mushrooms, chopped (I used button and portabella)
2 Tbsps. flour
2 cups beef broth, hot (You can make instant beef broth by dissolving 1 beef bouillon cube in a liter of boiling water.)

Directions:
Using the same pan from cooking the steaks, add the butter and swirl until it melts. Scrape the bottom of the pan to remove the flavorful brown bits from the beef. Add the mushroom and cook until soft. Add the flour and cook until it turns light brown. Gradually add the beef broth while continually stirring. Season as you like. Cook until smooth and thick.

Tenderloin Steaks

Description:
The key to making superb steaks is getting the freshest beef you can find. I got these US Angus tenderloin steaks from Santi's.

Ingredients:
Tenderloin steaks, around 180-200 grams a piece
Kosher salt and fresh ground pepper
Olive oil

Directions:
Let the steaks rest at room temperature before cooking. Generously season the steaks with salt and pepper at both sides right before cooking. Heat up a large saute pan, then add olive oil to coat the pan, and let it heat up until almost smoking. Sear the steaks, turning only once and not pressing the steaks down. I cooked the steaks for 2.5 minutes per side, and they came out medium rare. Set aside to rest before serving. Reserve the pan and drippings to make the gravy.

Father's Day Steak Dinner

We celebrated Father's Day yesterday with a steak dinner at home. Brandon's remark at dinner, "Panalo!" I've been reading a lot on how to sear a steak and you-tube was a big help too. I served the tenderloin steaks with garlic mashed potatoes and mushroom gravy, plus organic salad to start off the meal. This is one of the best meals I've ever prepared, truly cooked with a lot of love.