During my food travels to France, I’ve seen the word “steak” listed on menus. “Steak” isn’t French, but it seems the French have adopted the English word for some of their preparations. And ironically, the U.S. has adopted many of the French words for steak including: “tournedo,” “châteaubriand” and the ever-popular “filet mignon.” The difference is that the English term “steak” is a generalization, while the French terms refer specifically to the particular cut of beef.
Traditionally in France, steaks are pan-seared to hold in the most flavor. A hundred years ago, the French often served steak on a “crouton”—a slice of crustless bread fried in butter. The bread absorbed any juices from the steak so they didn’t spill onto the plate or interfere with the plate presentation.
When cooking at home I still prefer to pan-sear steaks. A few tips: First of all, be sure to use a heavy frying pan with an uncoated surface — a stainless steel, aluminum or well-seasoned cast iron pan all work well. Heat the pan to a very high temperature. Season the steak with Kosher salt and coarse black pepper, just like we do at Fleming’s. (The seasoning helps to form that surface crust.) Add some butter to the pan just before you put in the steak. (Be sure to have your ventilation fan on!) The steak will stick to the surface of the pan, but will release when sufficiently seared. Once the steak is cooked to your desired preference, remove from pan and let it rest for 20-30 minutes. Remember the steak continues to cook after you remove it from the heat.
Next, I like to add a simple sauce to enhance the flavor. This will only take you a few minutes and adds a finishing touch to the meal. Using the same steak pan, reduce the heat to medium. Add 1 small minced shallot to the same pan with the steak drippings and sauté for 1 minute. Add 1/2 cup red wine to deglaze pan reducing the liquid by 1/3. Quickly swirl in 2 Tbsp. of butter and that’s it. Serve on the side or over the steak.
If you’re in a French sort of mood one evening, prepare a pan-seared steak and sauce with a side of my Vegetable Ratatouille Lasagna instead of the usual potatoes. It’s a nice change and your family and friends are sure to say, “Ooh la la.”
 | Russell’s Ratatouille Lasagna Ingredients
1 ¼ lb. eggplant
7 ½ oz. green zucchini
3/4 lb. Roma tomatoes, ¼ diced
Roma tomatoes 3/16” thick, 30 slices
2 3/4 tsp. Kosher salt
6-7 button mushrooms, minced
1 ½ cups minced yellow onion
1/3 cup minced red pepper
1 ½ tbsp. extra virgin olive oil
1 ½ tbsp. minced garlic
2 tsp. fresh minced thyme
1 ½ tsp. black pepper, café grind
¾ cup grated Parmesan cheese
5 individual oval casserole dishes, 8”-9” long and 1½ “ deep,
or any similar casserole dish |
Instructions
Peel the eggplant, then cut into 3/16" thick lengthwise slices. Lay the slices out on a sheet pan, then sprinkle lightly with 1 ¼ tsp. of Kosher salt. Allow to sit 15 minutes, then pat the moisture off the top of the eggplant.
Mince the onion, red pepper and mushrooms. Heat the olive oil in a 14" sauté pan set on medium heat. Add the vegetables and cook for 3-4 minutes. Add the minced garlic and cook for 2 minutes.
Remove the core on the Roma tomatoes, then cut into ¼" dice. Add to the sauté pan and cook with the minced thyme, 3/4 tsp. black pepper and 3/4 tsp. of Kosher salt for 3-4 minutes. Remove from heat and reserve for later.
Remove the ends on the zucchini, then cut into 3/16" thick x 3" long julienne. Remove the core on the Roma tomatoes, then cross cut into 3/16" thick slices.
To make the lasagna, set 3 Roma tomato slices on the bottom of each oval casserole dish and season with a pinch of salt and pepper blend. Place 1 eggplant slice over the tomatoes, then spread 3 tbsp. of the reserved vegetable mixture on top of each. Sprinkle 1 tbsp. of grated Parmesan cheese over the top of each. Place 1 ½ oz. (wt.) of zucchini on top of each. Repeat the layers one more time but with no zucchini on the second layer. Make sure to tuck all ends of the zucchini underneath the eggplant as much as possible. Place the dishes on a sheet pan, then cover with aluminum foil.
Bake in a 350° oven for 35-40 minutes until tender.
Makes 5 servings.