Burn Ban Bypass
Up until today's rain we've been terribly dry in our chunk of Texas. Burn bans are statewide and grilling has been narrowed down to BBQ pits with their own firebox and non tabletop gas grills. With my grilling options narrowed, I went indoors to focus on my interior sauciness. Christmas provided me with a couple of wonderful presents that are perfect for each other. Flat Iron Steaks from the Omaha Steaks Co. and the Fine Wine in Food cookbook by Patricia Ballard at the Bonny Doon vineyards.
I traded out the Flat Iron Steaks for the Filet Mignon in the recipe with wonderful results. The Flat Iron Steaks are thinner (flatter?) and contain a small amount of marbling that adds to the recipe. Pick a yummy Cabernet Sauvignon from our recent postings to add a wonderful layer of flavor to the meal and to drink while cooking and eating!!
Patti's Filet Mignon
4-4 oz. mignons (We used the Flat Iron Steaks)
2 Tbs. Peppercorns, crushed
2 Tbs. Olive Oil
1 Tbs. Butter
2 Cloves Garlic - Slightly crushed
1 Cup Beef Stock
1 Cup Cabernet Sauvignon
1/2 Cup Heavy Cream
2 Tbs. Dijon Style Mustard
2 Tbs. VERY COLD butter - cut into 4 pieces
10 Large Mushrooms - Thickly sliced
Press crushed peppercorns into both sides of steaks and refrigerate for one hour. Heat oil in a large heavy skillet until a
haze forms. Stir in the butter, add garlic and stir until browned. Remove and discard garlic. Add filets, being careful not to crowd. Cook until crisp on outside, about 1 minute on each side, but still pink inside. Remove to platter and keep warm. Add beef stock to pan drippings and reduce to half. Add Cabernet Sauvignon and continue to reduce until about 1 cup liquid remains. Blend in cream and mustard. Whisk in one piece of butter at a time, being careful each piece of butter is completely incorporated before adding additional butter. Add mushrooms and cook an additional minute. Pour over steaks and serve at once. Serves 4.
SaucyJoe's notes.
The 1 minute per side didn't work for me. Just make sure you have the crisp outside of the steak and this will ensure that you have cooked them long enough. You may want to check and see what one cup of liquid looks like in your skillet before starting the recipe. That way you know when you've reduced the beef stock/Cabernet mixture to the proper amount. I was just guessing. Good guess though!!
The rain continues, but I'm sure the burn ban will also continue. We'll have some indoor grilling/smoking recipes in the near future and I'll be back outdoors very soon for some gas grilling adventure.
I traded out the Flat Iron Steaks for the Filet Mignon in the recipe with wonderful results. The Flat Iron Steaks are thinner (flatter?) and contain a small amount of marbling that adds to the recipe. Pick a yummy Cabernet Sauvignon from our recent postings to add a wonderful layer of flavor to the meal and to drink while cooking and eating!!
Patti's Filet Mignon
4-4 oz. mignons (We used the Flat Iron Steaks)
2 Tbs. Peppercorns, crushed
2 Tbs. Olive Oil
1 Tbs. Butter
2 Cloves Garlic - Slightly crushed
1 Cup Beef Stock
1 Cup Cabernet Sauvignon
1/2 Cup Heavy Cream
2 Tbs. Dijon Style Mustard
2 Tbs. VERY COLD butter - cut into 4 pieces
10 Large Mushrooms - Thickly sliced
Press crushed peppercorns into both sides of steaks and refrigerate for one hour. Heat oil in a large heavy skillet until a
haze forms. Stir in the butter, add garlic and stir until browned. Remove and discard garlic. Add filets, being careful not to crowd. Cook until crisp on outside, about 1 minute on each side, but still pink inside. Remove to platter and keep warm. Add beef stock to pan drippings and reduce to half. Add Cabernet Sauvignon and continue to reduce until about 1 cup liquid remains. Blend in cream and mustard. Whisk in one piece of butter at a time, being careful each piece of butter is completely incorporated before adding additional butter. Add mushrooms and cook an additional minute. Pour over steaks and serve at once. Serves 4.
SaucyJoe's notes.
The 1 minute per side didn't work for me. Just make sure you have the crisp outside of the steak and this will ensure that you have cooked them long enough. You may want to check and see what one cup of liquid looks like in your skillet before starting the recipe. That way you know when you've reduced the beef stock/Cabernet mixture to the proper amount. I was just guessing. Good guess though!!
The rain continues, but I'm sure the burn ban will also continue. We'll have some indoor grilling/smoking recipes in the near future and I'll be back outdoors very soon for some gas grilling adventure.
posted by Saucy Joe Sullivan | 12:26 PM
3 Comments:
Have y'all checked out the Crock Pot table top roaster that's being advertised on TV as a way to slow roast your ribs and chicken? Makes me salivate every time I see the commercial. Juicy, meaty goodness!
What boxed wine would go good with that?
I may use the boxed wine as a marinade for the ribs and chicken. Just cut open the top and add the meat. Hmmmm ... I feel a marinade recipe coming on!!
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