October 24, 2005

Recipes for REAL Men, Volume 10 - It's the meat stupid

Well phase one of the contract finished up Friday, and it looks like I'll have a week or two of before phase two starts, so I'm kickin back a bit.

My local Frys was having a special sale the other day, filet mignon for $5 a pound, and I took the opportunity to pick up about 4lbs (6 nice full filets - not medallions).

Perfect opportunity to dash out a quicky recipe...

Ingredients:

4 8-10oz filets
4 strips of thick cut black pepper bacon (optional)
4 tbsp crumbled aged feta


Seasonings:

1/2 cup red wine
4 tbsp butter
2 tbsp olive oil
4 tbsp light soy sauce
2 tsp cracked black pepper
2 tsp habanero sauce
1tsp salt
1/2 lemon, juiced


Preparation:

My favorite way to cook filet is just to brush it with butter and olive oil, rub a bit of cracked black pepper and salt into it, squeeze some lemon juice over it, and then lightly grill it.

Unfortunately fire ordnances prevent grill usage on my balcony, so I used method two.

For this one, you prep the filets as above, plus the optional addition of a strip of thick cut black pepper bacon wrapped around the outer edge.

Get a skillet smoking hot with butter and a little olive oil, then pan sear the filet on all sides till it glazes up. While that's cooking turn your broiler on to the maximum and move the rack to the topmost position.

When the pan searing is done, place the filets in a shallow baking pan, then deglaze the skillet with a little red wine and a little soy sauce, then pour liberally over the filets. Place them under the broiler for about 5 minutes, or until the glaze begins to char just a bit on the tips of the meat.

Pull the filets out and plate them. Drizzle the remaining pan glaze over them, hit the top with a little shot of habanero sauce, and crumble a bit of feta or asiago cheese over the top with a few grinds of cracked black pepper.

Honestly, you can serve filets with basically anything, but my personal favorite is sourdough cheese toast, and freshly fried seasoned potato wedges. For a little balance to the meat, slice in half some grape tomatos, and then quarter some cucumber slices, and toss in extra light salad oil with cider vinegar and cracked black pepper on the side.

And so that's what I had for lunch today.

Oh and yeah, that recipe serves two good sized guys, four women, or eight metrosexuals.

And be sure to check out:

Recipes for REAL Men, Volume 10 - It's the meat stupid
Recipes for REAL Men, Volume 9 - Labor Day Potatos
Recipes for REAL men, Volume 8 - It's a pork fat thing
Recipes for REAL men, Volume 7 - It may not be Kosher...
Recipes for REAL men, Volume 6 - Andouille Guiness Chili
Recipes for REAL men, Volume 5 - Eazza the Ultimate Pizza
Recipes for REAL men, Volume 4 - Two Pound Meat Sauce

Recipes for REAL men, Volume 3 - Highbrow Hash
Recipes for REAL men, Volume 2 - MuscleCarbonara
Recipes for REAL men, Volume 1 - More Beef than Stew

Posted by cbyrne at October 24, 2005 12:37 PM | TrackBack
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