Keep Calm & Steak On

I ran by my butcher on my way home from the office and he had a case full of these gorgeous prime grade filets. They have some of the prettiest marbling I've seen in a prime filet. 

I used the reverse sear method. They were smoked on the mini max, then seared in a hot Lodge cast iron skillet. with some butter, garlic and herbs. 







They plated up nicely with some classic mashed potatoes, grilled asparagus and a homemade red wine reduction sauce. 





Red Wine Reduction Sauce
Carrots
Onion
Celery
Salt 
Pepper
Red wine
Beef broth
Rosemary sprig
Thyme sprig
Butter
Oil

Saute the mirepoix (carrots, onion, celery) until soft. Deglaze with the wine. Add the beef broth, rosemary & thyme and reduce to a simmer. Reduce by half. Strain through a sieve into a warm pan and swirl in a pat of butter.