Round 2: My Steak Kissed a Grill (and I liked it)

6 04 2010

Grass Fed Organic Filet of Beef with Point Reyes Shitake Red Wine Reduction Sauce

Two of the three meat selections were grill items. The lamb loin chop was grilled after seasoning with olive oil, salt and pepper. SImple to preserve the delicious taste the lamb gets from grilling on the bone. To complement that flavor, it was served with the rosemary red wine reduction we diod for superbowl weekend (recipe in the archives). The filet is a  lovely tender cut, but I think can stand a little more pampering in the flavor department; therefore we seasoned with olive oil, salt, pepper and herbes de Provence. We served that with a Point Reyes shitake red wine pan sauce. All the meat was grilled to medium rare.

  • 2 Tbs olive oil
  • 2 Tbs shallot finely minced
  • 3.5 ounces shitake mushrooms, sliced thin
  • 1/4 cup light chicken broth
  • 3/4 cup red wine
  • 1-2 ounces point reyes blue cheese

Heat the olive oil and cook the shallot for 2-3 minutes. Add the mushrooms and cook until any liquid has reduced and mushrooms lightly browned. Add the stock and wine and cook until almost all the liquid has reduced. Add the cheese, melt and serve over the sliced filet.




2 responses

7 04 2010

Looks great! I may have to make this just for myself while hubby is traveling!

Your right filet needs a little extra help in the flavor department due to no fat!

Chef E

8 04 2010

Agreed-you deserve a special treat whilst he travels….!

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