Filet Mignon and Lola's Broccoli

My boyfriend used to have a roommate who was a chef. A real chef. He worked at Lola's Restaurant in Dallas for a while (while it was still open) and we went there to have dinner one time.



Oh. My. Gosh. It was so good. We let the chef choose our menu so each course was a surprise but it was all so good that we didn't care. One dish in particular that surprised me was the broccoli. Just a huge plate covered in broccoli. After lots of nagging and smiles, I finally got the recipe for it. It's not exact since I'm only making enough broccoli for myself and not four people but man oh man is it good.

Filet Mignon and Lola's Broccoli

Filet Mignon (adapted from Ina's recipe):
1 (8 oz) filet mignon
1 Tbsp vegetable oil
1/2 Tbsp fleur de sel
1/2 Tbsp coarsely cracked black peppercorns
1 Tbsp unsalted butter, at room temperature

1. Preheat oven to 375 F. Heat a large stainless steel skillet over high heat until very hot.
2. Meanwhile, pat the steaks dry with a paper towel and brush with vegetable oil on all sides. Coat all sides with the fleur de sel and black pepper, pressing lightly as you go.
3. Add steak to hot skillet and sear for 2 minutes on each side. Top the steak with butter and place in the oven. Cook for 6-8 minutes for medium rare.
4. Remove the steak to a serving platter, cover tightly with aluminum foil and let rest for 10 minutes. Serve hot with broccoli on the side.

Broccoli:
1 Tbsp olive oil
1/2 broccoli crown, trimmed
1/2 small onion, thinly sliced
2 Tbsp olive oil
1 Tbsp canola oil
2 anchovy filets, finely chopped
1 garlic clove, minced
1 tsp Dijon mustard

1. In a medium skillet over medium heat, heat 1 Tbsp olive oil and cook the broccoli and onions.
2. Meanwhile, prepare the vinaigrette. Combine last six ingredients in a small bowl and stir until combined. Toss with hot broccoli and serve.

Serves 1