seven minute dinner… no, really. seven minutes.

Serves two

Ingredients:

2 tsp GOOD quality butter melted
salt
fresh ground pepper
1/2 lemon
olive oil

One ripe, locally grown tomato, sliced thick
one avocado, cut in half then sliced
two handfuls of mesculin mix

two really good pieces of filet of beef, about 1 inch thick (the colder they are the longer they take to cook, so i recommend letting them sit on the counter for 30-40 minutes prior to cooking)

heat a pan so it is searing hot, grind some pepper on your filets and brush them with the melted butter.

dress your greens with the juice of the lemon, a tiny bit of salt, fresh pepper and olive oil. Squeeze remaining juice over the tomato slices and avocado… hit them with some salt and pepper and if you like a bit of olive oil… I like to leave my tomatoes pretty bare if they are good, just seasoning with salt and pepper.

Apply your steaks to the pan… edges first and rotate until your edges are nicely browned, then lay them flat in the pan. RESIST the urge to move them, press them, shake the pan, apply pressure of any sort and lift them up at all. Check your watch… after three minutes, turn them over and do the same thing. Let them be.. the steak knows what it needs to do right now. And three minutes is just enough time to open a good bottle of wine and pour a glass (or two). After three minutes, flip… count to 15, flip again…count to 15, then put them on a plate and let it sit for a minute before those plates hit the table.

If you like a more well done steak… cook for 5 minutes per side

Eat… enjoy….