I recently had the opportunity to try out some amazing filet mignon steaks, and Chilean sea bass, from Certified Steak and Seafood Company. For the sake of disclosure, I was send these products for free, with the agreement that I would try them out, and post my honest review and recipes.
Luckily, my honest review it that they’re freakin’ awesome.
Let’s start with the beef..
Filet Mignon (French for “dainty fillet”) is a beef steak cut from the smaller end of the tenderloin. In French this cut is called filet de bœuf, which translates as beef filet. The tenderloin, a muscle that’s not weight-bearing, contains less connective tissue, making it the most tender cut of beef and also the most expensive. The average steer or heifer provides no more than 4-6 pounds of it.
Personally, I don’t feel the need to gild the lily, so I don’t wrap my filets in bacon, as I think it tends to overwhelm the very delicate flavor of the beef. These filets were so tender, it was (honestly) like cutting butter and the flavor combination of savory outstanding beef and the umami of the fresh mushrooms and porcini powder rub was so rich, bacon would have been overkill.
This is some incredible beef.
Just a note, the porcini mushroom powder I use is from Oregon Mushrooms, and I highly recommend it!
From the Certified Steak and Seafood Company website:
If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed. Each Prime angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over.
I will agree with that statement, 100%. While filet mignon has never been my favorite steak (I’m typically a NY Strip guy), this was, hands down, the best filet I’ve ever eaten. As tender as any I’ve tried before, but with a lot more flavor than I’m used to.
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Oh, and if absolutely incredible meats and seafood weren’t enough reason to check out Certified Steak and Seafood Company. they also support a number of charities and organizations that we believe in, including supporting our troops with Operation R&R, and feeding kids via Second Harvest.
Okay, enough of my yammering…here’s the recipe:
“Certified” Filet Mignon with Umami Merlot Sauce
2 (8-ounce) Certified Steak & Seafood filet mignon steaks
2 Tbsp. porcini mushroom powder (from Oregon Mushroom).
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 lb white mushrooms, sliced
1/4 cup shallots, minced
1 tablespoon finely chopped garlic
1 cup Merlot
1/4 cup beef stock
2 tablespoons unsalted butter
Mise en Place:
Clean and slice mushrooms, peel and mince shallots, chop garlic. Combine salt, pepper, and mushroom powder. Bring steaks to room temp.
Preheat oven to 375 degrees F.
Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes.
Remove the steaks and mushrooms to a platter; cover to keep warm and rest 7-8 minutes. Return the pan to the stove over high heat. Deglaze with the wine, scraping up all the yummy bits in the bottom of the pan. Mix in the beef stock, stirring to combine, and simmer until reduced by 2/3. Finish with a couple of tablespoons of butter mixed into the sauce.
Put the steaks and mushrooms back in the pan for just a few seconds and flip to coat in the pan sauce.
Plate the steak and mushrooms and pour the wine sauce on top. Serve.
Pretty fantastic with a light salad or, as we did it, as a next-level surf and turf dinner!
Keep an eye out here, I’ll be posting the seafood half of my recipe, Sake Poached Chilean Sea Bass and Broccoli, in the next few days.
You’ll be seeing these recipes on a hautemealz.com menu plan, very soon!
“Because of our commercial heritage, our customers enjoy the benefits of TLC and professionalism every step of the way. All of the products we sell come from inspected and certified sources. Ranchers and fisheries have to undergo a rigorous process to become a source and are reviewed on a regular basis.
USDC and USDA inspectors are on-premises and keep a constant watch over our processes and each and every product undergoes a chemical and/or pathogen analysis and is certified by an outside lab to ensure safety and quality. We employ an institute-trained chef in our test kitchens and sample all of our products for quality in presentation, consistency, and taste, on a regular basis.
Our standards are tough and demanding, but our customers expect and deserve only the best product available.”
– Certified Steak & Seafood Company