fillet of beef w/ gremolata

Ahhh...fillet of beef. There is no other piece of meat like it. Soft, tender and lean it's a great source of protein. If it wasn't so darn expensive I would cook one every day. I decided to keep it simple today unlike the mushroom gratin version I made earlier this year and top it off with a simple, but flavorful gremolata.

But that's not all that's going into this Fillet of Beef w/ Gremolata. We're going to use herbs and chicken stock to keep the steak moist and juicy while the gremolata is being prepped. The outcome? Juicy, succulent beef cooked medium-rare/medium topped off with a zesty gremolata. This is so easy even the Geico caveman can't mess this up.

Fillet of Beef w/ Gremolata 
From Gordon Ramsay's F Word, Serves 2

Ingredients:
- 2 fillets of beef
- 2 cloves of garlic, crushed w/ the outer skin still on
- sprig of thyme, rosemary and a bay leaf (all 3 if on hand but any combination will do)
- 1 cup chicken stock
- zest of 2 lemons
- handful of chopped flat leaf parsley
- 2 tablespoons of capers, drained

1) Season beef with salt and pepper. Add olive oil to a hot pan. Get a good sear/color on all sides of the fillets. Some of the color will be lost when the chicken stock is added so this step is crucial. Searing all sides should take about 2 - 2.5 minutes.
2) Drain any excess olive oil and add the chicken stock to the hot pan.
3) Throw in the cloves of garlic and herbs. Glaze the fillets with the stock in the pan and let cook for about 4 - 6 minutes more until medium-rare/medium. (garlic and herbs can be excluded if you don't have any on hand but it will give the steak an amazing flavor when incorporated). Turn off the heat and set aside the steak to rest.
4) Make the gremolata by zesting the 2 lemons, chopping a handful of flat leaf parsley and adding in the capers. Toss to distribute evenly.
5) To serve: slice the filets in half, horizontally, and place on plates. Spoon some of the chicken stock sauce over the steaks. Top with the gremolata and eat immediately.
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Stay tuned for an update this weekend. I'll finally be using the chocolate and honey I won from Esther's Ambitious Delicious(ness)! Amazing pictures and solid recipes. Give her a visit. You won't regret it