Making My Best Beef

I recently attended Chef Sabrina Sexton’s “Best of Beef” course at the Institute of Culinary Education. I am shamelessly carnivorous, and cooking quality pieces of steak is something that I have wanted to learn for a long time.

The recipe I took home from the class is the filet of beef with shallots and ruby port wine. I recreated the meal at home, and found the dish to be shockingly simple to make. The number of ingredients used is minimal. I only needed ruby port wine, olive oil, rosemary, shallots, veal stock and butter.

My main takeaway from this experience? Don’t be afraid to splurge on a good bottle of ruby port wine. It makes the sauce so much richer and sweeter.