how do you like your steak cooked apologies to all veggies?

I like mine med-rare

BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES
The truffled fries are an inspired, luxurious accompaniment.

click photo to enlarge
Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil

Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves


Truffled French Fries




For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

For beef tenderloin:
Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.

Meanwhile, prepare creamed spinach:
Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

Makes 6 servings.

Medium rare with A-1 sauce

Medium or medium well. I love some pink, a little pink, and no pink-- just depends on my mood :)

Broiled or cooked over charcoal, Medium for most cuts. For a skirt steak (the diaphragm of the beast) I like rare, overcooking one of these is a sin. My favorite sauce is Pickapepper from Jamaica. Don't forget the sauteed mushrooms and onions.

I like my steak usually well done, but medium
rare is ok too. I usually put garlic powder,basil seasoning, and italian seasoning on my steak and cook it in a little bit of butter. I also usually eat it with mashed potatoes and butter, and I also cook up Stove Top Stuffing and cauliflower to go with the meal.

Medium!

Rare. I like mine to have blood on the plate when I cut it. It makes my partner heave so I don't eat steak anymore, it's not worth the myther I get from him!

Rare but have to be of very good quality, otherwise I don't eat the steak even it's well cooked

Medium, I like the pink on the inside.:)

I like mine medium with a little A1 Garlic & Peppercorn steak sauce.........gosh it's 4:45am and I'm hungry for a big juicy steak!!

I like mine rare, but just the cooked side of bloody, i dont want it to look like im eating a roadkill, but rare steak is so tender and yummy.

Why people have it burned to a cinder almost is beyond me, you might as well eat a bag of charcoal!