You know how I say that I don't really have a favorite anything? Mostly true, petite lie, but when it comes to beef I LOVE filet mignon. True favorite. Since we don't consume large quantities of red meat, every once in a while I crave a big burger, or a juicy steak.
All I have to say about steak is that really, when you get a good cut of meat you don't need anything but that well seasoned cut of meat. A little beef lesson here...the highest grade of beef you can buy is "Prime". There are also "Choice" and "Select". There are also a couple of grades that are such crap that they use it n stuff like pot pies and frozen dinners, etc. Basically the USDA grades beef by a very complicated set of guidelines. The higher the marbling in younger beef produces better quality meat. Pretty much everyone in the US has a Costco, and although it may seem like you have to buy nearly a side of beef, it is the best meat around and a heck of a lot cheaper than any grocery. The best part is that it is USDA Prime, baby!
Cooking lesson deux...when thickening a sauce with butter and flour there are two ways to do so. The first is a roux. Roux is an equal parts mixture of butter and all-purpose flour that is cooked to let the gluten expand and liquids are added/whisked into it to create sauce or a thickened soup, etc. Beurre manié is also made of softened butter and flour, but you add it to your liquid. It gives you more control over how thick you want your sauce. The butter keeps the flour evenly distributed and prevents little white clumps of flour. Plus, butter is just so good and finishes sauces in a tasty round way.
In my humble opinion, a perfectly cooked filet is the ultimate dinner. No sides or sauce needed, but last night I made a sauce very similar to one I do for a roasted beef tenderloin. So yummy. Wanna bite?
Filet Mignon with Port, Wine and Roasted Shallot Sauce
4 slices center cut bacon
4 shallots, sliced thin
2 cups good quality red wine (I used Pilar Box Red, which is a really nice shiraz/cab/merlot blend, 90 pts Wine Spectator and is 8.99!)
1 cup Ruby Port
1 cup beef broth
3 TBSP softened butter
3 TBSP all-purpose flour
salt
white pepper
In small bowl mix flour and butter until completely mixed. Set aside.
In large saute pan, cook bacon over medium high heat until crispy. Remove and set aside. Add shallots to hot bacon drippings and cook until tender, about 3 minutes. Add wine and port and reduce to about 1 cup. Add warmed beef broth to wine/shallot mixture. Whisk in beurre manie 1 TBSP at a time, increasing heat and bringing liquid to a low boil after each addition. Keep adding buerre manie until sauce coats the back of a wooden spoon, or until desired thickness is reached. Crumble cooked bacon and add to sauce. Add salt and white pepper to taste. Ladle over grilled filets just before serving. Serves 6.
Oh don't stop reading....please! I have some exciting news. I have been offered a giveaway! Yeah, me. They asked me! Crazy, but on Monday I will reveal the details. Stay tuned this weekend for a few more tasty bites.
Comments