This sort of thing is probably my favorite meal. This time, I pan fried the filets in cast iron with ghee. Brown all over, then cover for a couple of minutes per side, then keep turning & browning until your desired doneness is reached. These thick ones take a while, but they’re also pretty forgiving. Notice how the butter from the vegetables loves the sauce reduction and vice versa. Animal fats are such nice & loving people. And we love them too around here.
Veggies were fresh, put in a covered sausepan with a hunk of butter on low until soft. Simple pimple. Sauce was beef stock reduced, couple tbsps of butter, sprig of fresh rosemary, clove of crushed garlic & a few crushed blackberries. Once under boil for a while, strain, reduce, and thicken with a dash or two of potato starch if needed.
Oh, almost forgot dessert.