Steak Recipe

Let the beef tenderloin rest at room temperature for 30-40 minutes, then pat dry thoroughly with paper towels.

Season all sides evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet over medium-high heat and add olive oil until shimmering.

Sear the beef on all sides until deeply browned, about 2-4 minutes per side. Do not move it too much to maintain a good crust.

If the tenderloin is thick, transfer the pan to a preheated oven at 400°F (200°C) and cook until the internal temperature reaches about 125°F (52°C) for medium-rare, about 6-12 minutes depending on thickness.

Remove from oven, tent with foil, and let rest for 10-15 minutes to distribute juices.

In the same pan used to sear the beef, reduce heat to medium. Add minced shallots and sauté until translucent, about 2 minutes.

Pour in the dry red wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.

Add beef stock and thyme; simmer until the sauce is thick and glossy, about 5-7 minutes.

Remove thyme sprigs. Whisk in the butter one tablespoon at a time to create a smooth emulsion. Season with salt to taste and a few grinds of pepper.

Wash dandelion greens thoroughly and pat dry. Roughly chop if leaves are large.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Add dandelion greens in batches, stirring until wilted and tender, 4-6 minutes.

Season with salt and lemon juice to taste. Toss and remove from heat.

Just before serving, sprinkle with shaved Parmesan cheese.

Slice the rested beef tenderloin into medallions.

Plate greens on each plate, top with a portion of the medallions, drizzle with red wine reduction, and finish with extra Parmesan shavings if desired.