Not Your Average Steak

I used to enjoy ordering the filet mignon when I went out to eat at fine restaurants. It was fun to see how different establishments prepared their finest cuts of meat, and when one was done well it was a major treat. In recent years, however, beef has really lost its appeal for me. Knowing how that cow was most likely raised and the grain-fed flavor of the meat just doesn't do it anymore. (When we go out to eat now I almost always choose seafood; I'm such a sucker for halibut!)

For the past few years we've been fortunate to have been able to buy beef in bulk from local farmers who just let the cows graze on grass. What a significant flavor and texture difference! Any restaurant or store-bought beef just doesn't cut it after you get used to something so...good. Not to mention all the health benefits food critics and scientists are touting for grass-fed beef.

When you purchase 1/4 or 1/2 a cow, you get a fabulous price for all cuts of meat, from hamburger to flank steak to t-bones to tenderloin (filet). This is how we can enjoy delicious filet mignon on occasion. Below are two recipes that are absolutely amazing, and they will make any special occasion memorable. I don't measure exactly for the sauces; you need to use your best judgement for quantity and taste periodically to check the results. The cream-based version I made up tonight, and the red wine reduction is a recipe I made for my husband before we were married, on our first New Year's Eve together (but it's a favorite that we still make often). Both are to-die-for and definitely company worthy.

Filet Mignon in a Chanterelle Cream Sauce

Soak about 1/4 cup dried Chanterelle mushrooms in hot water for 20 minutes. Drain well; dry with a towel, and coarsely chop. Set aside.

Dry 4 filets with paper towels. Sprinkle lightly with kosher salt and freshly ground pepper.

Heat 1 tbsp butter over high heat. Sear steaks until nicely browned and cooked the way you prefer, a very short time for rare, longer for medium, etc. Remove to a plate.

Saute 3 minced cloves of garlic, just until fragrant, about 30 seconds. Pour in about 1/2 cup sherry and scrape to deglaze the pan. Add the mushrooms and let simmer until reduced by at least half (the mushrooms will absorb some liquid too).

Pour in about 1/4 cup cream and stir until thickened, just a minute or so. Turn off heat. Season with pepper and a pinch of salt (I used smoked sea salt). Add steaks and turn to coat.

To serve: Place one steak on each plate and devide mushroom-cream sauce over the tops of each. If you have some truffle oil, drizzle it ever so lightly over the tops for an amazing finish.

We had this with artichokes and garlic mashed potatoes. This sauce goes wonderfully over cheaper cuts as well; I actually had one package of two filets and one package of two cube steaks from our last beef purchase left, so I made those. The kids got the cube steaks, though. My son said it was one of the best he's ever had! (Of course, he IS 6.)

Filet Mignon with Bacon, Red Wine, and Shallots

Blanch 4 pieces of good quality, thickly sliced bacon. (Boil the bacon for 3 minutes, drain, rinse, and set aside.)

Dry 4 filets with a peper towel. Wrap a piece of bacon around each steak, trimming if necessary, and secure with toothpicks. Season tops and bottoms of steaks with kosher salt and freshly ground pepper.

Heat 1 tbsp olive oil over high heat. Sear steaks until they're done to your liking; remove to a plate.

Reduce heat to medium. Add 1 minced clove of garlic and 1 finely chopped shallot to the pan, stirring until softened.

Deglaze with a good red wine; I use Cabernet Sauvignon. Start with 1/2-3/4 cup and reduce by half.

Remove from heat. Stir in 1 tbsp butter and a little balsamic vinegar, about 1 tbsp (or more, to taste). Season with salt and pepper, pour over the steaks and serve.

I like to start this meal with a green salad with crumbled blue cheese (try the Rogue Creamery's smoked variety) and then serve the filet with mashed potatoes and steamed green beans.