2 tablespoons Casina Rossa Extra-Virgin Olive Oil
4 New York or Filet Mignon Steaks
2 tablespoons Kathy Casey Rain City Seasoning
½ teaspoon India Tree Pink Peppercorns, coarsely ground
1 bunch arugula
1 Gusto Fungo Porcino porcini bouillon cube
1 cup hot water
2 teaspoons whole India Tree Pink Peppercorns
2 tablespoons Ritrovo Selections Aged Balsamic Vinegar
2 teaspoons ghee or European butter, room temperature
1. Dry meat thoroughly with a paper towel and set aside. In a small bowl, mix Rain City Seasoning and peppercorns. Rub mixture over the outside of the steaks, set aside.
2. Preheat a 12-1/2” Swiss Diamond Skillet and add the olive oil and the steaks. Cook steaks 4-5 minutes on each side, until an instant-read thermometer inserted in the thickest part of meat reads 125˚ to 130˚F for medium rare. Remove steaks and let rest for 15 minutes to allow juices to return to the center of the meat.
3. To make sauce, dissolve the bouillon cube in hot water and add whole pink peppercorns, add mixture to the hot steak pan and deglaze until reduced slightly. Stir with a wooden spoon and crush peppercorns slightly as they cook. Add the balsamic vinegar and continue to reduce. Add the butter 1 teaspoon at a time, season
4. Slice the steaks diagonally, fan slices on a bed of arugula and top with the sauce.