The Bord-eaux Meat Recipe
For couples or bros. For comparing and contrasting. Any two steaks with sides to share.
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Ingredients
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Steaks
Marinade
Sides
Method
Preparation
- 1
Marinate the Steaks
In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well. Place the ribeye and filet mignon steaks in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Sides
While the steaks are marinating, preheat the oven to 400°F (200°C). Toss the halved baby potatoes with 2 tablespoons of melted butter, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender. In the last 10 minutes of roasting, add the asparagus to the same baking sheet and drizzle with olive oil.
Cooking
- 3
Cook the Steaks
Remove the steaks from the marinade and let them come to room temperature for about 30 minutes. Preheat a grill or skillet over high heat. Cook the ribeye steaks for about 4-5 minutes on each side for medium-rare, then remove from heat and let rest for 5 minutes. For the filet mignon, cook for about 3-4 minutes on each side for medium-rare.