Let's play True Confession, I'll go first: I confess, nothing intimidates me more than a great piece of meat. There, I said it. Now you know one of my biggest fears, along with driving over bridges, and ferris wheels and moths, a really great piece of meat can send shivers down my spine! Let me be clear here, a really good piece of meat is never an issue...but a great piece of meat, like the Filet Mignon's from Certified Steak and Seafood Company, well, they were intimidating! They were so beautiful, so thick, so perfect, I was terrified of messing them up!
I've done my share of ruining a good cut of meat...I've grilled meat until it had the texture of a Frisbee, or a Goodyear Tire or charred beyond all recognition...which is my usual meat signature. But these filets were just too wonderful, I couldn't ruin them, couldn't do my usual...so I called upon my Grill Guru, Chris of Nibble Me This, and soon I had all the info I needed on how to prepare what was the most satisfying meal of our holiday season! By far! Chris suggested a new way (for me) to prepare the enormously thick filets Certified Steak and Seafood had sent...Reverse Searing. Chris also suggested I use my grill...hahahahaha, in the dead of winter in Seattle...like I'm going to stand on my deck while gale force winds whip tsunami rains over my head! So after a bit more research, I opted to bake and sear!
The filets were almost two inches thick, each weighing about a half a pound! The Reverse Sear is truly an easy way to prepare this type of steak - one that is thick and needs more time to cook on the inside than it does on the outside. I wanted these steaks to "melt in our mouths" - and that's just what they did! Prime Angus Beef - you don't get better than that! They were sweet and flavorful with a strong buttery undertone...and they needed nothing - no sauces, no adornments whatsoever...but I couldn't help myself and I served them with a very light Gorgonzola sauce...Oh.My.Gosh...it shouddabeenillegal. (But then this is Seattle and everything is legal here!)
Using a cast iron skillet, I was able to put the steaks in the oven so I could bring their internal temperature up to 140 degrees (which is medium and just how we like them) in about 20 minutes, allowing me plenty of time to prepare a nice salad. When the steaks reached 140 degrees on the thermometer, I pulled them from the oven and put them over high heat on the stove top (!) to sear on each side. And just like that, we had perfect steaks!
Let me tell you about Certified Steak and Seafood Company...they sent me the steaks and some fabulous Chilean Sea Bass, which I'll be posting about soon, it was equally as good as the filets! Everything from Certified arrived frozen, which meant I could stick them right in the freezer and save for another day or I could let them thaw and use immediately. The quality of their products is amazing and I would tell you, nay, implore you, to place an order soon for your next special occasion or your Valentine Feast or the Super Bowl! We all have access to meat at our local grocery stores...but having the best of the best delivered to your door is rather nice, extremely convenient and when you're guaranteed a "happy ending", what more could you want? Right now, Certified Steak and Seafood Company is offering my readers $25 off your entire order!!! Just use the coupon code below...25 big ones! Woohoo!!
Filet Mignon with Gorgonzola Cream Sauce - Pots and Pins
2 Filet Mignons, 1 1/2 to 2-inches thick, about 1/2 lb. each, room temperature
5 to 6 pieces of thinly sliced onion
salt and pepper
3 tablespoons butter, divided
1/2 cup cream
2 tablespoon Gorgonzola cheese crumbles
Preheat oven to 300 degrees. Bring filets to room temperature. Butter a cast iron skillet with 1 tablespoon of butter. Place filets and thinly sliced onion in skillet, season with salt and pepper to taste. Put filets in oven and bake for 20 to 25 minutes, use a meat thermometer to check internal temperature of meat. When filets reach 140 degrees, for medium, (135 for medium rare, 145 for well done, etc.) remove from oven and place on stove top over high heat. Sear filets about 30 seconds to one minute on each side. Remove from pan to a plate and tent with foil to keep warm. In same skillet, over medium high heat, melt remaining tablespoons of butter, stir in cream and Gorgonzola cheese crumbles, stir until smooth. Remove from heat and serve with filets.
I'm sold - 100% sold. I've never had a better steak. Never. On some of the literature I received with my filets, it said, "Certified Steak and Seafood Company. Restaurant Quality, Internet Prices"...I would have to disagree with that statement...because I've never had a steak in any restaurant that was as good as these. Just sayin'. One more thing, Certified Steak and Seafood Company supplied me with the steaks, but the opinions expressed here are my own.