The Recipes

Steak and Caesar Salad

After a few days of holiday eating and parties, I still wanted something celebratory... but a little more on the healthy side.  Note I said a little!  I decided to open up a good bottle of red and indulge in steak tonight.  Added bonus was making my own caesar dressing in the blender lickity-split.

Steak and Caesar Salad


- 1 filet mignon, size of your liking
- 1/2 c. hearty red wine
- 1 anchovy fillet, chopped
- 1 garlic clove, chopped
- 2 T. red wine vinegar
- 2 T. worstershire
- 1 egg yolk
- 1 c. romaine, chopped
- 4-5 cherry tomatoes, halved
- sprinkling of parmesan cheese
- olive oil
- salt
- pepper

Season the steak with salt and fresh-cracked black pepper.  Preheat the oven to 350 degrees, and heat a light layer of olive oil in a skillet until almost smoking.  Add the steak, and sear it to get a nice crust on each side; approximately 2-3 minutes per side.  Transfer the steak to the oven and cook for 8-10 minutes for medium rare.  Remove it from the oven and let it rest for at least 5 minutes; preferably 8-10.

Combine the egg, anchovy, worstershire, garlic, and vinegar in a blender.  Season with salt and pepper and blend to combine.  Stream in olive oil until you have the consistency you desire.  Chop the romaine and tomatoes, and toss with the dressing.  Plate the salad, topping it with the cheese.

While the steak rests, put the skillet on a burner and add in the wine.  Let it reduce down, then turn off the heat.  You can add a tablespoon of butter if you want a thicker sauce.  Slice the steak and place it on the plate.  Top the steak with the red wine reduction.