Ever had an ingredient that is so special that you don't use it? You are saving it for a special occasion. Special occasions come and go and you still don't use it. I have several of these ingredients- Israeli couscous, vanilla beans, hazelnuts, and some gorgeous filet mignon. I decided to declare a "use a special ingredient" day. That day is today. It is like an early Christmas present to myself.
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Vacuumed packed steaks |
I have some gorgeous filet mignon that I won in a Fine Cooking grilling contest. They are from Allen Brothers Steaks. They came frozen in a beautiful box. I felt like I was opening a present. I am so excited about grilling and eating these lovely steaks.
Allen Brothers Filet Mignon
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Ready for the grill |
1/4 Cup of (35 g) of Blue Cheese, Room Temperature
2 Tbsp (35 g) of Butter, Room Temperature
2 Filet Mignon (I had two 12 oz/340 g filets)
Kosher Salt
Combine butter and blue cheese and set aside.
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Butter and blue cheese |
Prepare grill. Lightly salt one side of each of the filets. Place the salted side of filet on the grill.
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Grilling |
Once you turn the steak, spread the butter cheese mixture on the cooked side. Grill until done (130-140F/55-60C for medium rare).
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Beautiful rare steaks |
Serve with
beer sautéed mushrooms.
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Steaks, sautéed mushrooms, and couscous |
The bottom line: were these steaks great? Yes, they were amazing. As good as a high-end steakhouse steak and the best steaks that we have ever made at home.
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