Cast iron cookware is a dream to work with indoors. I think that everyone should own a few pieces in their kitchen. They are multi-use, so if you go camping you can cook outdoors. It cooks everything evenly, helps bring out natural flavors and keeps meat juicy.
Now, you might be thinking that Top Sirloin Fillets are a bit expensive-- but if you find an economy package at your local grocery store, you'll be saving a lot of money. I purchased a 3 pound package that was on special for $19.30. There were 7 steaks in the package, so you can either freeze the ones you don't wish to use, or cook them all and save the leftovers for a rainy day.
Ingredients:
4 - 4 oz. top sirloin fillets
Extra virgin olive oil
sea salt
black pepper
Sauce:
2 tbs. butter
2/3 cup Cabernet Sauvignon
1 sprig of fresh rosemary
1 tsp. garlic
Veggies:
1 zucchini sliced into 1/2 inch thick pieces
1 yellow squash sliced into 1/2 inch thick pieces
2 cups sliced baby portobello mushrooms
Preheat your oven to 350 F degrees.
Heat your cast iron skillet** over medium-high heat for about 4-5 minutes. Drizzle olive oil over both sides of the fillets. Sprinkle sea salt and crushed black pepper on both sides of the fillets, patting the mixture into the meat.
Place the fillets in the skillet. Let them sear for 3 minutes. DO NOT MOVE THEM! Using metal tongs, flip the fillets and sear the other side for 3 minutes. You may need to use an oven mitt on the handle of the skillet as it tends to get hot.
Place the skillet in the oven and bake for 5 minutes for medium-rare, 7 minutes for medium. Remove the skillet from the oven and place the fillets on a plate and loosely cover with foil. Let them rest for at least 10 minutes.
Place the skillet back on the stove and heat it over medium-high heat. Add the wine & butter and scrape the bits of flavor and stir in the juices from the meat. Stir in the garlic and let the mixture come to a simmer.
Layer in the veggies and stir to coat. Cook over medium-high heat for 5-7 minutes.
Slice the fillets against the grain. Pour the veggies and sauce over the fillets on each plate and serve immediately. Enjoy!
Yield: Makes 4 servings.
** Make sure you've seasoned your skillet before making this dish! **