04/22/17

Pan-Seared Filet Mignon with Garlic-Mushroom Cream sauce

Filt Mignon with Garlic Mushroom Cream Sauce

From Chef Perry’s (upcoming) Home Chef Guidebook, “BACON!”, comes this delicious classic, with an over-the-top umami twist!

Sear your Filet Mignon in a cast-iron skillet just one time, and you’ll NEVER cook it on the grill again (and you know I love the grill), seriously. There are plenty of ways to cook a steak, but this is by far my favorite method.

In this guy’s opinions, the secret to a perfect Filet Mignon is to combine pan searing with an oven finish, yielding a slightly crusted surface with a juicy tender interior….it doesn’t get any better than that.

Pan-Seared Filet Mignon
Serves: 2
2   10oz beef tenderloin fillets, thick
Coarse sea salt
4 strips of apple-wood smoked bacon, regular slice (raw)
2 tablespoons Grapeseed oil*
2 tablespoons sweet cream butter
salt and pepper to taste

*Grapeseed oil has a very high smoke point, which makes it great for searing.
    
Garlic Mushroom Cream Sauce
2 strips apple-wood bacon
8 oz white mushrooms, freshly sliced
1 stick butter
4 lg cloves of garlic, chopped
1 Tbs. coarse black pepper
2 cups heavy whipping cream
2 tablespoons chopped fresh parsley

Remove steaks from the fridge, and bring to room temp. about 30 minutes. IMPORTANT – You want meat to be as near the same temperature at its core as it is on the surface, for even cooking.

Sauteed mushrooms with shallot and garlic
Saute mushrooms (or roast: see my recipe, here, from The Home Chef: Transforming the American Kitchen), bacon, black pepper, and shallots with 1/2 of the butter, over medium-low heat, until the mushrooms are well cooked, and any liquid has dissipated (15-20 minutes). Stir often. Remove from heat and set  aside.

Preheat the oven to 400F.

Filet Mignon with Garlic Mushroom Cream Sauce

Bring the skillet – I use the one I did the mushrooms in – to a very high heat with a little more butter and some oil, Wrap each fillet in a double strip of bacon, and secure with toothpicks.
 
Season meat generously with coarse sea salt, on both sides. Pepper, like any organic spice, will burn at high heat, leaving behind a scorched bitterness. When searing, or direct grilling, only salt should be used prior to cooking.

Cast Iron Filet Mignon
Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your beef a nice seared seared surface, and the bacon a crunchy edge.
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Meanwhile, in a small pan, or in the microwave, slowly warm the cream until just steaming.

Remove the steaks to a rack in a baking dish, and deglaze with skillet with 1 cup of hot water (to add a big bang of flavor use 1/2 water, and 1/2 Marsala wine.) Scrape the pan while deglazing, lower the heat and add the mushroom mixture, remaining butter, warmed cream, parsley, and sour cream. Stir until smooth and thickened.

Deglazing for pan sauce
Carefully transfer the baking dish (and steaks) into the oven. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes (140°F to 145°F – pictured). Medium, 6-7 minutes. Keep in mind the size of your steak, and adjust time accordingly.

Filet Mignon with Garlic Mushroom Cream Sauce
Remove fillets from the skillet and set in sauce, tented loosely in foil, and leave it alone for at least 5 minutes before slicing or serving whole.

Sliced
Serve with mushroom sauce.

Note: I always add the sauce UNDER the steak. so I don’t lose that nice browned crunch of the surface. Your call.

Enjoy!

Chef Perry
www.chefperryperkins.com

04/8/17

Steak Tips with Mushroom Pan Sauce

Steak Tips with Mushrooms

Beef steak cubes browned with garlic, and served in a mushroom sour-cream pan sauce. This dish is amazing over buttered noodles, or white rice.

Steak Tips with Mushroom Pan Sauce

2 Tbs olive oil
4 Tbs butter, divided
3 cloves garlic, minced
1 1/2 pounds NY Strip, or Ribeye
16 oz fresh white mushrooms, halved
salt to taste
freshly ground pepper, to taste
1/2 cup white wine
1 Tbs Worcestershire sauce
1 Tbs red wine vinegar
1/2 cup sour-cream

Mise en Place
Cube the beef, season with salt and pepper. Halve mushrooms. Mince garlic. Combine wine, Worcestershire, and vinegar.

Directions
In a large skillet over medium/high heat, heat the olive oil and 1/2 of the butter, and brown beef cubes on 2 sides, with the garlic. Remove beef and garlic and set aside (keep warm.)

browning steak tips

Deglaze the pan with wine mixture, scraping the bottom of the pan. Reduce liquid by half, and then add the mushrooms. Cook until the mushrooms are cooked through, but still firm.

sauteing mushrooms

Remove the pan from heat and whisk in sour cream. When smooth, whisk in the remaining butter.

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Add steak tips (along with any juices), to the pan, and stir to coat.

Taste for seasonings and adjust as needed.

Serve over buttered egg noodles, or white rice.

Steak Tips with Mushroom Pan Sauce

03/16/17

Chef Perry’s Perfect Pot-Roast

Perfect Pot Roast

I’m all about the comfort food and, let’s face it…it doesn’t get much more comforting that a rich, beefy, unctuous beef pot roast.

Now, you can train a monkey to flop a hunk of cow in a crockpot and douse with with French onion soup mix, but for a next-level roast, prepared with a refined French-style layering of flavors you need to do a little more work, a little more attention to detail…a little more love.

Little things like using two steaks instead of a single, thicker roast, allow a better marriage of beef and veggie flavors. Roasting your mushrooms, and sauteing the shallots and garlic allow them to maintain their own distinct flavors, a little acid cuts the rich fattiness of the meat, and cooking your ingredients at varying times allows for a consistent texture, nothing too tough and nothing too mushy. Perfection isn’t easy, but it’s so, so worth it.

And, let’s face it…a cow died for your dinner, you owe him that.

Here’s what I’m talking about…

Chef P’s Pot Roast

1 teaspoon olive oil
2 tsp bacon drippings
2 boneless chuck roast steaks, trimmed (3-pounds total)
2 Tbsp coarse sea salt
2 Tbsp freshly ground black pepper
2 Tbsp porcini mushroom powder
2 cups coarsely chopped shallots
8 garlic cloves
3 cup beef stock
1 bay leaf
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
2 cups peeled baby carrots
12 oz white mushrooms, halved and roasted
2 pounds russet potatoes, unpeeled and cut in half
1/4 cup soft butter + 1/4 cup flour
Sea salt to taste
Fresh cilantro, coarsely chopped

Roast your mushrooms and set aside.

Heat olive oil and bacon drippings in a large cast iron skillet over medium-high heat. Sprinkle steaks with salt, pepper, and porcini powder, dredge in flour.

Perfect Pot Roast recipe
Add shallots and garlic cloves to the skillet; sauté 8 minutes or well browned and crusted, remove solids, and set aside. Add steaks to pan; cook 5 minutes, turning to brown on both sides. Remove meat from pan.

Perfect Pot Roast recipe
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Return one browned steak to slow cooker. Layer onions and garlic, then cut potatoes over the top. Dust with more mushroom powder, and top with second steak.

IMG_4711 (1024x768)

IMG_4714 (1024x768)

IMG_4715 (1024x768)

Add beef broth, vinegar, Worcestershire, and bay leaf to pan; bring to a simmer. Cover slow cooker and cook on low for 6 hours.

Perfect Pot Roast recipe
Carefully remove potatoes and set aside. Add the carrots and roasted mushrooms. Cover and cook 2 more hours. Remove bay leaf from cooker, discard.

Defatting beef stock
Pour off juice and defat, heat the resulting broth in a medium saucepan to simmer. Combine flour and butter to make a smooth paste.

Thickening with butter and flour

Whisk the mixture vigorously into the simmering broth until thickened. Taste for seasonings, adding salt and pepper, vinegar or Worcestershire sauce as desired.

adding butter to stock

IMG_4733 (1024x768)

Shred meat with 2 forks, return to slow-cooker along with broth and all veggies. Stir and allow to warm through. Garnish with cilantro leaves, sprinkle with coarse black pepper, smoked paprika, and serve with hot dinner rolls.

BTW, like most roasted meals, this dish impoves with age. It’s better the next day, it’s divine on day three.

Perfect Pot Roast

01/11/17

Skillet Seared Rib Steak Dinner

Skillet seared rib steaks with spinach

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib-eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.

The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in rib eye. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.

rib steaks

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

First and of foremost importance to searing the perfect skillet steak is the skillet.

You need a large, well-seasoned, cast iron skillet (12-16 inch, a similar sized dutch oven will work in a pinch). If you don’t have a cast iron skillet, go buy one. If you’re not willing to buy one, stop reading now, you can’t make this recipe.


Perfect Skillet-Seared Rib Steak

Perfect Skillet-Seared Rib Steak Dinner
2 bone-in rib steaks, at least 1 1/2-inches thick, about 1 pound each
Kosher salt
Freshly ground black pepper
2 tablespoons grape-seed oil
1/2 cup butter
8-10 cloves of whole peeled garlic
1/2 cup white onion, chopped
1/4 cup fresh parsley, chopped
1/2 cup dry Sherry

Pre-heat oven to 300F.


Perfect Skillet-Seared Rib Steak

Pat steaks dry with paper towels. Allow to rest at room temperature for at least 40 minutes and up to 2 hours.

Heat oil in a large cast iron skillet over high heat until heavily smoking. Season steaks liberally with salt and pepper, add steaks, onions, and garlic to the skillet and cook for 3-5 minutes per side, flipping just once.

Perfect Skillet-Seared Rib Steak

Remove steaks to a pre-warmed baking dish and place in preheated oven. Leave onions and garlic in the skillet, add parsley.

Reduce the heat under the pan to medium, and let cool slightly (add a little more oil if necessary).

Sauteing garlic and onion

Add sherry and butter and saute, stirring and scarping up any browned bits left from the meat, simmer until liquid is reduced by half. Replace steaks to the skillet and flip to coat evenly.

Sauteing garlic and onion

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Move steaks and sauce to a warm baking dish and place in the oven to finish (do NOT wipe the skillet clean!)

Cook to an internal temp of 130F. Remove steaks from oven and spoon with pan sauce. Tent loosely with foil. Allow to rest for at least 5 minutes before serving.

Seared rib steak

Meanwhile, cook spinach in skillet (see below.)

Baked sweet potatoes with chili butter

Baked Chili Sweet Potatoes
(Cook before the steaks, finish right before serving)

4 medium swet potatoes
2 tsp. Mexican chili powder
4 Tbs. butter
Salt & pepper to taste

Baked sweet potatoes

Cook
Preheat oven to 400°F.

With a sharp knife, slash sweet potato skin 4-5 times.

Place in pre-heated oven and bake until tender, 45 minutes to 1 hour.

Baked sweet potatoes

Finish
Slice each potato open, lengthwise, and squeeze gently from the ends to create a pocket.

Using a fork, fluff and mix up the internal part of the potatoes with salt & pepper.

Baked sweet potatoes with chili butter

Place 1 Tbs. butter into each pocket, and sprinkle with chili powder. Set aside and allow butter to melt before serving.  

Sauteed spinach with lemon and almonds

Sauteed Fresh Spinach
2 Tb. butter
4 cloves fresh garlic, thinly sliced
2lbs fresh spinach leaves, washed and dried
1 fresh lemon, juiced
1/4 cup slivered almonds, toasted

THIS is the reason (and the only reason) we didn’t finish our steaks in the skillet.

Over medium heat, add butter and garlic, cooking briefly, then add all spinach to the skillet and toss frequently until starting to reduce.

Sprinkle all with fresh lemon juice, toss again, sprinkle with almonds and serve.

Skillet Rib Steaks with garlic and onions

Plate all, spoon additional pan sauce over the steaks, and serve.

Enjoy!

Chef Perry