Cook Restaurant-Quality Steak At Home With Guy Fieri | Guy's Big Bite

All right, so beautiful fillet, it's been cleaned by the butcher, so you see that, look at that great, fantastic color, nice and pink and vibrant, okay, do that, a little fresh cracked black pepper. So this is lean but rich, okay, doesn't have a lot of fat to it. I'm not a real big fan of grilling fillets, I think they deserve to be in a sauce and get a nice little sear and a nice little crust on them, but talk about fantastic flavor. This is the key right here, is seasoning it before it gets in that pan, just let it hang out for a little bit, come up to room temperature and I'm pressing them, I'm actually massaging some of that seasoning right into the meat and this will cook up nice, it'll be a little bit warmer, put a really dynamite crust. Move that off to the side, gonna wash up. Now, since the last time you were here, I installed some, got this little spray wand, it's kind of a deep sink, Lori said you had to get the biggest sink that they possibly had. That's the idea, isn't it? Guy's big bite, butter, olive oil, butter for the fat and the flavor, but if I use all butter I'm gonna burn, I'm gonna use a little oil to help it out. I grab these steaks, there we go, gonna build a nice little crust, don't worry, I know there's a big pat of butter in there, but you know this is a special night at the house, I'm trying to convince Lori and the boys we don't need to go out to dinner to have our steaks, we can have them at home, a little more economical this way as well, so I better deliver the goods, look at those. Great thing about using this cast iron, remember I talked about holding its heat, build a nice crust, I'm gonna take the steaks out in a little bit, I'll take them out and then I'll build the sauce in the pan, you want to talk about flavor coming out of the bottom of the pan, gonna blow your mind. Great, a couple shallots and some cremini mushrooms, that's how we put it, and a little bit of garlic, that all comes together, so what happens is, let's take a look at this, let's see where we're at with the steak, look at that, nice crust, a little bit of salt and pepper, got a chance to work some flavor into these fillets before we put them down, flip it again, nice crust there, beautiful crust, tell me that does not look beautiful, nice filet mignon, rub with some pepper and some salt, into a little bit of butter and some olive oil, gonna make a sauce, a steak Diane, it's steak night here at the house, I don't want to go out, Lori and the kids want steak, so who's in it, to win it, me, all right, let's take these and put them by the, put them by the heat a little bit, I don't want them to continue to cook too much, because I'll finish them in the pan, but I don't want them to cool down, and what I have inside of here, actually, you grab it out of the wood-fired oven, yeah, I'm talking about, some beets, and check these out, they've been in there for about an hour, let them cool down a little bit, and these are going to go in with the kale, and the kale sitting over here, has been hit with, into a little bit of bacon fat, I'll get some cider vinegar, but before I go any further, I need to get my shallots in, to make the steak Diane sauce, now this is a famous dish, back in the days at the Red Lion, and you'll see it in my cookbook, and Guy Fieri food, and I talk about this filet, doesn't have a lot of fat in it, has great flavor, super tender, so it needs a little fortifier, this sauce is the fortifier, so we're starting off with the shallots, and that cast iron pan is nice and hot, now we'll get in with some cremini mushrooms, I sliced them a little bit thicker, so they'll survive sitting in this heat, because we're going to make the sauce, and let it kind of reduce a little bit, apple cider vinegar, this is my mom Penny, she loves apple cider vinegar, so you take a look, especially the organic apple cider vinegar, gives a nice little bite, a little bit of sweetness, and it's also going to continue in this tenderizing of the kale, now I'll get in with the garlic, now I didn't break that garlic down too much, because I don't want it to burn, I give it a nice thin slice, now this is the key, the garlic is gone in the pan, how do you keep that garlic from burning, well you're ready with a liquid, now in this particular case, we're going to add a little brandy, remember if you wouldn't drink it, don't cook with it, so what I'm going to do here is deglaze the bottom of this pan, the garlic's just starting to turn, just starting to turn a little brown, so here we're going to go, a little brandy, and watch out because this can ignite on you folks, that's what I'm talking about, Lori didn't see that did she, all right cook off a little bit of that, a little bit of that alcohol, remember when there's less liquid in there, you have a better chance of cooking the alcohol off, excellent, a couple more things that need to go into here, a little Dijon mustard, this is what really starts to bring the flavor together, so put about a tablespoon of Dijon mustard in there, and some Worcestershire sauce, getting its name from Worcestershire, England, a little tidbit, you'll be able to tell somebody, okay so we got mushrooms in there, look at that, they're still holding their shape, nice and meaty, and then what's going on back here, I've been reducing that beef stock, now it's down to about half a cup, we'll hit a little bit of that in, turn that heat off, can you smell this, now all you're going to do is continue to reduce that down, those steaks are hanging out there, I'll pop those in just for the last two minutes, they'll start to absorb some of that flavor, but not lose that crunch, look at those, beautiful steaks, finished them off there in the wood-fired oven, just gave them a little bit of a little bit of heat, and drop them into cremini mushrooms, and there's some Dijon mustard and garlic and shallots, and I deglazed it with a little bit of brandy, got a little red wine in there, pan juices, excellent, now put mushrooms right up on top of that, I have to save all the gravy for Hunter because he will be the one that will be dumping it all over his mashed potatoes, this little serving, get some of the beets, the bacon, and the kale, oh what a trio, right in there, and then over to some of the mash, right in on top, huh, you wanted steak night, there you go.