Roasted Beef with Leek and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Pat beef steaks dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Drying the meat ensures a better crust when searing.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each beef steak for 2-3 minutes per side until golden brown, then transfer to a plate.

   Tip: Don't move the steaks while searing to develop a proper crust.

3. 3

   In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden.

   Tip: Leeks release moisture as they cook, so patience yields better caramelization.

4. 4

   Add minced garlic, fresh thyme, and rosemary to the leeks. Stir constantly for 1 minute until fragrant.

   Tip: This blooms the herbs and releases their essential oils.

5. 5

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

   Tip: These browned bits add incredible depth of flavor.

6. 6

   Pour in beef broth and stir in Dijon mustard. Return the seared beef steaks to the skillet, nestling them among the leeks.

   Tip: The steaks don't need to be fully submerged in liquid.

7. 7

   Transfer the entire skillet to the preheated oven and roast for 12-15 minutes for medium-rare beef, depending on thickness.

   Tip: Use a meat thermometer for 130-135°F internal temperature for medium-rare.

8. 8

   Remove from oven and place steaks on serving plates. Finish the leek sauce by whisking in the remaining 2 tablespoons of cold butter until it creates a glossy finish. Spoon the leeks and sauce over the beef steaks and serve immediately.

   Tip: The cold butter creates an emulsified, restaurant-quality sauce.