Another Fathers Day has passed. I gotta tell ya, it was the BEST Fathers Day I’ve had in years. Two of my sons live here in Denver and we get together regularly. My oldest son lives in Minneapolis. I haven’t seen him in four years. Wow, how time flies. He chose to take his vacation and spend it with his brothers and dear old dad here in Denver.
Arriving last Wednesday, we’ve had an action packed week so far. The whole family went to see the Colorado Rockies beat the Pittsburgh Pirates and had an awesome time. “The boys” and I all went and played in a Texas Hold Em tourney with Todd finishing in 4th place out of 89 entrants. There have been barbeques and day trips exploring Colorado’s great attractions. It all culminated on Fathers Day with a backyard barbeque and pool party. It was an incredible day. Twenty five of our closest friends and their families all enjoying great weather, great companionship and great food. And there you have it, the reason for today’s blog entry, FOOD.
Now this recipe wasn’t handed down from Grandma or anything like that. Quite frankly I found it in a recipe book. But it is so incredible, I’ve got to pass it on.
FILET MIGNON W/BOURBON MUSHROOM SAUCE
I started by going to Sam’s Club. You can buy whole filets there for less than $10 a pound. They’ll cut them to your specifications at no additional charge. We like ours 1.75 inches thick. I then took some black peppercorns and crushed them. Not having the apparatus to do so in the kitchen, I put a handful in triple baggies and went outside on the driveway and pounded them down with a sledgehammer. And yes, sometimes my neighbors watch my antics with wonder. I put the crushed peppercorns in a bowl and put an equal part of course sea salt and mixed together. Then I took some Dijon mustard and painted each side of the steak. I then proceeded to press the mixture into both sides of the meat. The final step was to take a piece of bacon and wrap around the wall of the filet (securing with a toothpick). I set aside and prepared the sauce. It is:
12 oz sliced mushrooms
3 tablespoons butter
3 shallots finely chopped
½ cup dry white wine
¾ cup beef stock
1 cup heavy cream
3 tablespoons bourbon
1 teaspoon Dijon mustard
Course sea salt and ground black pepper
Melt the butter over medium heat. Add the shallots and cook until soft and translucent, but not brown, about 3 minutes. Increase the heat to high and add the sliced mushrooms. Stirring with a wooden spoon, sauté the mushrooms until they are nicely browned and all the mushroom juices have evaporated, 3-5 minutes. Stir in the wine, bring to a boil, and let boil until the liquid is reduced by half, 3-5 minutes. Stir in the stock, bring to a boil, and let boil until reduced by two thirds, another 3-5 minutes. Stir in the cream and bring to a boil. Let boil until reduce by 1/3. The sauce should be thick and creamy. Add the bourbon and let boil for about a minute. Whisk in the Dijon mustard and season with salt and pepper.
Now about half way through this process, you should have turned on your grill. Hopefully you have a grill that can attain a temperature of at least 600 degrees. A properly cooked medium rare steak needs at least this temperature. (I like to cook at 700 degrees). For a rare steak, 3-4 minutes on each side turning ONLY ONCE. For medium rare, 4-6, and medium 7-8. If you want it any more done than that, I say don’t bother…..Remove from grill and let rest for 2 minutes. Serve with a spoon or two of the sauce over the filets and maybe a tiny dab of sour cream.
You wouldn’t have believed the raves I received. My friends all come a running when I barbeque (see my inaugural blog entry) and this did nothing but cement my reputation as the “king of the grill” in my circle. I only wish I could take credit for it.