Name: Pan-Seared Beef with Kale and Beurre Manié
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1.5 pounds beef (filet mignon or ribeye), cut into 1-inch pieces; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup beef broth; 1 cup heavy cream; 2 cups curly kale, stems removed and leaves coarsely chopped; Salt and pepper to taste; 2 sprigs fresh thyme; 1 sprig fresh rosemary

This dish is a masterclass in balance and nuance, with a delicate harmony of flavors and textures that will leave you questioning everything you thought you knew about comfort food. The addition of a rich and creamy beurre manié elevates the dish to new heights, while the subtle bitterness of the kale adds a welcome depth to the dish.

If you’re looking for a recipe that will impress even the most discerning dinner guests, look no further. By following this recipe, you’ll be able to create a dish that is both familiar and innovative, with a depth of flavor that will leave everyone wanting more. See Related Recipe for more inspiration.

Why This Recipe Works

The use of a beurre manié to enrich the sauce is a game-changer, adding a level of complexity and depth that would be impossible to achieve with traditional butter melting.
The inclusion of kale adds a welcome burst of freshness and bitterness to the dish, cutting through the richness of the meat and sauce.
The use of a combination of thyme and rosemary to season the meat adds a warm, herbaceous flavor that pairs perfectly with the creamy sauce.

Key Ingredients

When it comes to choosing the right ingredients for this recipe, it’s all about quality. You want to use the best ingredients you can find to ensure that the dish turns out rich and flavorful. For the meat, look for a cut of beef that is both tender and flavorful, such as a filet mignon or ribeye. For the kale, choose a variety that is both fresh and flavorful, such as curly or lacinato.

Other key ingredients include a good quality all-purpose flour, unsalted butter, and a combination of thyme and rosemary to season the meat. You’ll also need some onions, carrots, and celery for the mirepoix, as well as some beef broth and dry white wine for the sauce. Finally, don’t forget to have some heavy cream on hand to enrich the sauce.

cooking

Recipe Courtesy of Our Kitchen

Pan-Seared Beef with Kale and Beurre Manié

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1.5 pounds beef (filet mignon or ribeye), cut into 1-inch pieces

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

2 cups curly kale, stems removed and leaves coarsely chopped

Salt and pepper to taste

2 sprigs fresh thyme

1 sprig fresh rosemary

Directions

Season the beef with salt, pepper, thyme, and rosemary, and let it sit at room temperature for 30 minutes. Then, sear the beef in a hot skillet until browned on all sides, about 2-3 minutes per side. Transfer the beef to a plate and set aside.

Add the onion to the skillet and cook until softened, about 5 minutes. Then, add the garlic and cook for 1 minute more. Add the beef broth, heavy cream, and butter to the skillet, and bring to a simmer. Let cook for 5-7 minutes or until the sauce has thickened slightly.

Add the kale to the skillet and cook until wilted, about 3-5 minutes. Then, return the beef to the skillet and stir to combine with the kale and sauce. Season with salt and pepper to taste.

Transfer the beef and kale to a serving dish and serve hot. Garnish with fresh thyme and rosemary, if desired.

To store leftovers, let the beef and kale cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.

Storage & Reheating

Refrigerate leftover beef and kale in an airtight container for up to 3 days. Reheat in the oven at 375°F for 15-20 minutes or until warmed through. You can also reheat in a skillet on the stovetop over medium heat, adding a bit of liquid to the pan to help prevent drying out.