Man Food: Stuffed Filet Mignon

Concerning cooking, there are a few things as a woman I am afraid of.  For example, pot roast.  Another example, my Kitchen Aid mixer (although I have finally made more than whip cream in that thing).  Today’s example, steak.

To date, my father is the reigning steak champion – no one who has ever eaten his steaks has ever eaten better (or ever needed A-1 sauce).  Call me old school, but its kind of expected that men can grill steaks and that they will be delicious.  As a woman, I figure I have a “get out of jail free” card and if I never learn to make a good steak, that’s totally okay.

Then I married a gorgeous Texan.

So, I put my big girl panties on and decided to cook steak.  Bear in mind we live in an apartment with a community grill (Gross), but chances are high that you do too, or you haven’t gotten around to purchasing that fabulous kelly green Weber Grill.

Preheat the oven to 415 and in a large skillet, saute minced garlic, chopped shallots, exotic mushrooms and cajun spices in butter and olive oil until soft.  Add a little beef stock and port wine and reduce the liquid.  Season with cracked black pepper and sea salt.  Add a little heavy cream, then remove from the heat and let it cool.

Combine the mushroom mixed with stale, cubed brioche bread (or organic bread crumbs from Trader Joes).  Using a paring knife, put deep slits in the middle of each steak and separate – season with sea salt and cracked black pepper.

Then spoon generous portions of the mixture into the middle of each steak.  Add olive oil to a cast iron skillet and heat.  Sear the stuffed steaks for color.  In case you are like me and had no idea what sear for color means, it means extreme heat for a short time.

Move the cast iron skillet to the oven and cook for 10 to 15 minutes until medium.

It was delicious!  Turns out, the recipe also called for an additional port wine reduction sauce (beef stock, port wine, worcestershire sauce), that I forgot to add.

The side dish was lemon cajun wedges (russet potatoes cut into wedges with cajun spices, garlic, rosemary, onion powder, pepper and salt – bake until nearly done, pull out of the oven, squeeze lemon juice all over the wedges and sprinkle fresh parsley – cook for an additional 5 minutes or so).  Add a green salad with homemade dijon dressing or whatever you like.

Thank you Essence Magazine for this delicious recipe.  As always, I must refer to the best Man Food chef besides my mother (who is responsible for how tight my jeans are since I am still eating her unbelievable Thanksgiving leftovers), Lucinda Scala Quinn.

Happy Eating!

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