Grilled Filet Mignon with Spiced Wet Rub

The Junior saga continues.

We’ve had our little wild kitty for just over a month now and oh what a month it has been.

She has had a lot of trauma in her early life, and she has done a lot of hissing, but she is really turning it around.

Saturday was a major test in our pet parenthood. We were taking her back to our new vet and we were pretty terrified. Last time we were there they had to call to ask our permission to give her a sedative. Obviously we said hell yes. She was covered in soot still and we could not bare to bathe her again!

We were not offended when the nice girl who runs the office pointed out that she was a little aggressive last time and that they might need a little help to administer her booster shots. But after we wrapped her up in our arms and calmed her, she took it like a champ.

Wes and I walked out of there like champions.

Sure she still hisses ever time we come within a three foot radius of her, but once you roll her up in your arms she becomes a snuggle bunny.

Oh how my life is changed. Weekends used to be full of brunches and late nights and dancing.

I’m pretty happy I traded in the dancing shoes for a little furry bundle of joy and really good food.

This steak is so simple it’s stupid. A little spice rub, a little Worcestershire sauce, some great meat. That’s all it takes.

You will need…

4 filet mignon steaks, 6 to 8 ounces each

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoons celery salt

½ tablespoon oregano

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

Start by preheating your grill to a medium high heat. About 400 degrees.

While the grill is preheating, dry your meat with a paper towel.

In a small bowl, whisk together all the dry ingredients with the olive oil and the Worcestershire sauce.

When the rub is well combined, rub down the meat until it is well coated.

After you have coated the meat and the grill is nice and hot, place the meat on the hottest spot on the grill and seer until you have good grill marks. About 3 minutes a side.

When both sides are seared, move the meat off the hottest spot but to a place where it is still getting really good heat. Cover the grill and continue cooking until the meat is cooked. About 20 minutes for a piece about 1 ½ inch thick. Flipping once more about halfway through. When the meat is cooked to your desired doneness, remove from the heat and cover with foil for 10 minutes while it rests.

After the meat has rested, serve hot with a great red wine and good company.

Love and Beer Floats

Angela 

Grilled Filet Mignon with Spiced Wet Rub

4 filet mignon steaks, 6 to 8 ounces each

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoons celery salt

½ tablespoon oregano

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

Start by preheating your grill to a medium high heat. About 400 degrees.

While the grill is preheating, dry your meat with a paper towel.

In a small bowl, whisk together all the dry ingredients with the olive oil and the Worcestershire sauce.

When the rub is well combined, rub down the meat until it is well coated.

After you have coated the meat and the grill is nice and hot, place the meat on the hottest spot on the grill and seer until you have good grill marks. About 3 minutes a side.

When both sides are seared, move the meat off the hottest spot but to a place where it is still getting really good heat. Cover the grill and continue cooking until the meat is cooked. About 20 minutes for a piece about 1 ½ inch thick. Flipping once more about halfway through. When the meat is cooked to your desired doneness, remove from the heat and cover with foil for 10 minutes while it rests.

After the meat has rested, serve hot with a great red wine and good company. 

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

When I went to the audition for the Food Network last weekend, I found myself waiting in a corner surrounded by raw food chefs. They all went on and on about energy cooking, Whole Foods vegan presentations and what they would do if they made it on the show and they had a challenge where they had to use meat.

I’m pretty sure I saw one of them flinch when I confessed that I eat red meat.

But you know what, I’m nothing if not myself. And I love meat. Nothing could keep me away from a perfectly prepared filet. Not all the energy in the world. I’m all about health and clean eating, but I’m also about everything in moderation and everything includes steaks like these.

You will need…

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Love and Beer Floats

Angela 

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Filet Mignon with Chanterelle Red Wine Sauce

 

Here I am. Sitting in a hotel room in Dallas, Texas. All on by lonesome.

You know, I’ve never been much of an alone person. When Lish was getting hitched to her hubby, I decided I would rather live at home with good old Mom and Dad than live alone. I don’t even like to spend the night alone at my parents house. There are way too many doors and windows for intruders!

I’m really just not an alone person. I spend so much time running around, spending time with family and friends and Mr. Wesley, that I can’t really remember the last time I had a night to myself.

Never have I been one of those people who enjoy being alone. I much prefer the company of another. But here I am, eating room service and sipping a glass of Malbec. Loving it.

A night alone feels so decadent. And the only thing missing is a really decadent meal. Sure my pasta and salad did the trick, but they have nothing on my deliciously grilled filet with chanterelle mushroom and red wine sauce. Lip licking good.

You will need…

4 filet mignon, about 6 to 8 ounces a piece 

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.

Love and Beer Floats

Angela

Filet Mignon with Chanterelle Red Wine Sauce

4 filet mignon, about 6 to 8 ounces a piece

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

2 tablespoons beef demy glace

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture as well as the demi glaze into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot. 

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

Happy Monday my friends!

Yes, I said happy Monday. Yes, I know that sounds just plain dirty.

But, I’ve been a little doom and gloom lately and I’m ready to pull myself out of my funk. Work has been hard, and my schedule has been busy and I’ve been a bit of a buzz kill. So happy Monday! Because positivity really can change your whole day.

I have a great job, I live in a great place and I get to cook awesome food.

To top it all off, it’s summer and I get to spend my time by the barbeque!

You will need…

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.

Love and Beer Floats

Angela

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.

Grilled Strip Steak with Chimichurri Sauce

Happy Memorial Day my friends!!!

I hope you are celebrating our country’s warriors with your closest friends and family and truly remembering what today stands for.

And while you are contemplating all the sacrifices our servicemen and women have made, you should also have some beers and fire up your grill.

If you haven’t nailed down what you should grub on for the holiday, here is a great beginning of the summer option.

You will need…

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. 

About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.

Love and Beer Floats

Angela

Grilled Strip Steak with Chimichurri Sauce

4 10-ounce strip steaks

2 tablespoons finely ground dark-roast coffee beans

2 tablespoons chile powder

2 tablespoons brown sugar

1 tablespoon paprika

1 ½ teaspoon ground cumin

1 tablespoon kosher salt

Chimichurri sauce

In a small bowl, combine the ground coffee, chile pwder, brown sugar, paprika, cumin and salt.

Rub the steaks all over with the dry rub and let them stand for 30 minutes at room temperature.

Preheat the grill to a medium high heat.

Grill the steaks, turning once until they are charred on the outside and medium rare on the inside. About 12 minutes.  Transfer to a platter, cover with aluminum and let rest for 10 minutes.

After the meat has rested, slice against the grain into slices about ½ inch thick.

Drizzle with Chimichurri sauce and serve hot.