Friday, December 28, 2012

Mushroom-Crusted Filet Mignon with Madeira Sauce - Certified Steak and Seafood Promotion

This sponsorship is brought to you by Certified Steak & Seafood Company
                       who we have partnered with for this promotion.

From the kitchen of One Perfect Bite...Fortune smiled on me last week, in the guise of a gift package I received for participating in a Certified Steak and Seafood Company promotion. I was delightfully surprised by the quality of the filet mignon and sea bass I was sent for creating recipes and sharing information about the company and its products with you. Long time readers of my blog know that I can be stingy with my praise. They also know the highest accolade I give a product or recipe is unique to this blog, so, when I tell them "my socks are going up and down", they know that I've found something very special to share with them. Well, I've just found something very special to share with all of you and the anklets are in motion. Before going into tonight's featured recipe, I'd like to tell you a bit about Certified Steak and Seafood Company. This is the information they wanted me to share with you. I'm glad to do oblige.

"Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."

I'll be featuring a series of recipes that use the beef and seafood the brother's provided. Tonight's recipe uses their Buttery Prime Angus Filet Mignon and if ever there was ever a steak that would “melt in your mouth” this is it. This is what the brother's would like you to know about their product.

Certified Steak & Seafood

"Buttery Prime Angus Filet Mignon: If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged, custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes."

The company, which for years has worked with restaurants and resorts, recently began selling directly to consumers. This promotion is part of a campaign effort to build awareness about their brand and amazing products. All available products can be seen in their catalog which can be found here, or by clicking on the image below. The coupon code just below entitles you to $25 off an order placed before February 28, 2013. Don't let this opportunity pass you by.

Certified Steak & Seafood

To stay up to date with new products and and new information, you might also want to follow the Certified Steak & Seafood Company on their Facebook page, Twitter and/or Pinterest.

                   One Perfect Bite's Mushroom-Crusted Filet Mignon with Madeira Sauce

From the kitchen of One Perfect Bite...This simple elegant entrée is easy to prepare, and when made with top-quality filet mignon, affords a fork tender treat that's perfect for celebrations or special occasions. The recipe is easy to follow and you should have no trouble putting these delicious steaks on your table. Cast iron skillets will simplify the task because of their remarkable heat-keeping properties, but, I hasten to add, they are nice, not necessary, for successful completion of the recipe. The sauce should not be left untended until it has thickened slightly. In its early stages, the mushroom powder makes it slightly more susceptible to burning, so you'll want to keep an eye on it as the roux browns. I use dry sliced shiitake mushrooms to make the mushroom powder. They can be bought in quantity at a local warehouse store and they are fairly inexpensive when purchased that way. I grind them to a powder in my electric blender for use in recipes such as this one. I prefer lighter sauces for napping the fillets, so I keep my sauce thin. If you'd like a sauce with a more gravy-like substance, simply add an additional tablespoon of flour to the roux you use to make the sauce. I serve these filets with the caramelized mushrooms seen in the photograph. Instructions for making the mushrooms can be found at the bottom of this post. I really hope you'll give this recipe a try. I know you won't be disappointed. Here's how these steaks are made.

Mushroom-Crusted Filet Mignon with Madeira Sauce...from the kitchen of One Perfect Bite

4 (8-ounce) center-cut filets mignon, about 1-1/2 inches thick
1 tablespoon + 4 teaspoons olive oil, divided use
Coarse salt and pepper
1/2 to 3/4 cup very finely ground dried shiitake mushrooms (about 1.75-ounces)
1 tablespoon butter
Madeira-Mushroom Sauce
1 (14.5-oz.) can reduced sodium beef broth
1 large clove garlic, crushed
2 tablespoons unsalted butter, divided use
1 tablespoon flour
1 tablespoon shiitake mushroom powder
1 teaspoon dry mustard
1 tablespoon heavy cream
3 tablespoons Madeira wine, divided use

1) Half an hour before cooking, adjust a rack to lower third of oven. Place a heavy skillet on rack and preheat oven to 450 degrees. If you wish, tie filets into uniform shapes. Set aside.
2) Meanwhile, rub each side of filets with 1/2 teaspoon olive oil and sprinkle very liberally with coarse salt and pepper. Press seasonings into surface of meat. Spread mushroom powder on a plate. Dredge both sides of each filet in mushroom powder.
3) Place another heavy skillet on burner over high heat until hot. Add reserved 1 tablespoon olive oil and butter into skillet and heat until butter melts and foam subsides.
4) Place steaks in skillet and cook without moving for 3 minutes per side. Use tongs to transfer steaks to skillet in the oven. Roast 2 to 4 minutes for very rare (cold center), 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer steaks to a serving platter, tent with foil and let rest for 10 minutes before serving.
5) To make sauce: Place beef broth and crushed garlic in a small pan, bring to a boil and simmer until broth is reduced to 1 cup. Remove crushed garlic clove from broth.  In a separate pan, heat 2 tablespoons butter in a 2-quart saucepan set over medium heat. Add flour, mushroom powder and dry mustard, and cook, stirring constantly, for 2 minutes. Gradually add reduced beef broth and 2 tablespoons Madeira wine, whisking constantly, until mixture comes to a boil and begins to thicken, about 2 minutes. Reduce heat and simmer for about 10 minutes, stirring occasionally. Stir in heavy cream and reserved tablespoon of Madeira. Heat through. Adjust salt and pepper to taste. Spoon sauce over mushroom crusted filets and serve hot. Yield: 4 servings.

Caramelized Button Mushrooms

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt (kosher salt may be substituted)
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

1) In a large skillet, heat oil over high heat. Add mushrooms. Do not move mushrooms until they have caramelized on bottom (mushrooms will release liquid if moved and we don't want that to happen). When bottoms are caramelized, toss them and continue to cook for about 5 minutes.
2) Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add garlic. Saute another 2 minutes, and add thyme, lemon juice, and white wine. When liquid is evaporated add parsley and toss to distribute. Serve hot. Yield: 4 servings.

One Year Ago Today: German Apple Pudding

Two Years Ago Today: Fennel and Saffron Bread

Three Years Ago Today: Blackberry Cream Cheese Coffee Cake


Ginny Hartzler said...

I am familiar with Kansas City Steaks, but have never heard of this place. But I am drooling!!

Foodiewife said...

Wow, Mary! I received this promo and will work on my recipe this weekend. So glad to know they taste as good as they look. LOVE the tip on the shitake mushroom powder, as I just purchased dried mushrooms this weekend! Wishing you a very Happy New Year, and thanks for another lovely recipe.

Coleens Recipes said...

That first photo is a knock out!!! I love everything about this recipe!!

Duncan D. Horne - the Kuantan blogger said...

Mary, you're making me look forward to our New Years Eve buffet dinner!
Duncan In Kuantan

Flavia Galasso said...

I was waitnig for this!! Thanks..... and have a wonderful last 2012 weekend :*, Flavia

David said...

That looks great! I've made a fair amount of mushroom sauces, but the idea of doing a rub with some dried mushrooms is a tasty new idea.

Tanna said...

I do love a good steak!! Thank you, Mary! I'm looking forward to seeing the Sea Bass, too! blessings ~ tanna

Martha said...

sounds wonderful!

Angie said...

That sauce sounds wonderful a tender rare steak. Happy New Year

Tricia @ saving room for dessert said...

There is just nothing better than a delicious, melt in your mouth hunk of meat! My goodness this speaks to me. Lovely! Hope you have a wonderful New Year.

Ciao Chow Linda said...

I have some dried mushrooms and a filet in the freezer just waiting for this recipe. Thanks for posting. I'll be making this soon.

Whats Cookin Italian Style Cuisine said...

nice job I did mine from them with Marsala and kabobs for the Seabass. Cant wait to get the rest of the package!

BriAnna's Baking Blog said...

YUM! Great job, that looks so yummy

Zee said...

I love Filet Mignon and the way you have made it makes me drool!

Big Dude said...

What a great looking meal Mary and such a unique way to get the mushroom flavor on the steak

Claudia said...

That is one beautiful cut of meat. May favorite way to serve fine beef is indeed with some sort of wine sauce and shallots and or mushrooms. Heaven.

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