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Garlic Pasted Mignon

Posted by Francis E. Keyser Tuesday, June 30, 2009
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1

For breakfast I made this Mignon to go with our omelet for a super fancy version of Steak and Eggs! It was a great way to start the day after staying up till 2 in the morning. After waking up late and really hungry we needed something to power us through the day. I stepped outside to start up the sprinklers but we were having such nice weather I decided to fire up the grill. I've made this same Mignon with a garlic paste for dinner but never would have thought it would work so well for brunch. It was just what we needed to get our tummies full for a wonderful day together!

Ingredients:
Steak
2 Fillet Mignon
1/2 tsp essence
fresh crack pepper (to taste)
2 pinches of kosher salt
Paste
2-3 cloves garlic
1 1/2 tsp olive oil
1/4 tsp kosher salt

Preheat grill to medium high.

In a small bowl crush garlic with fork, sprinkle salt over garlic and crush salt into garlic to form paste. Add olive oil and mix well.

Add seasonings to room temperature steak and allow to sit for 15 minutes. Sear steaks on both sides for 2-3 minutes and then lower heat to medium and cook 4-5 minutes per side or until desired doneness. Remove from grill and let sit 5 minutes before spooning paste over steaks and serving.
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Taste and Difficulty Ratings Key

G- Good
VG- Very Good
GR- Great
VGR- Very Great
TF- Tastebud Festival

Difficulty of 1- Anyone can prepare this dish
Difficulty of 2- Requires some cooking know-how
Difficulty of 3- A rewarding but tasty challenge

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About Cooking for Zo

When Zo and I started dating we had known one another for a few years. I knew she loved food as much as I and I decided due to my lack of charm that was the way to win her over. I planned out for our second date to be a walk by the river that just so happen to pass my town home. I asked her if she wanted to stop in and get a drink and some lunch. My first meal for her was an utter disaster! Being that she was a vegetarian at the time I had planned an imported mushroom white sauce to have over pasta. It was all going great until I put cheese into the rue not noticing it was fat-free cheese. It completely ruined the whole meal and I had to go with a 5 minute plan B. She must have liked me because she stuck around for more meals. Every time we hung out I had a new meal planned for her and I boasted, "I will cook you a different meal everyday we are together for the next year." Perhaps I bit off more than I could chew, as a couple of months later we added 3 amendments:

1. If we really want a meal soon after having it, we can have it.

2. When entertaining family or friends, repeats are allowed because I‘m not just cooking for Zo.

3. Variations on the same general meal are acceptable.

This blog contains 50 of those recipes that we felt were too scrumptious not to share, along with countless new recipes that we are constantly cooking for one another. All the meals you will find are Original ideas (unless otherwise noted,) Original variations on recipes I grew up cooking or meals I have tried to recreate after having eaten them (with my own twists added of course.)

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Francis Keyser
According to my mother, as a young child I was happiest when she would plop me on the kitchen floor to play with nothing but a Dutch oven and a wooden spoon as she cooked supper. Soon enough I was creating more food than mess so my parents started letting me help around the kitchen. When I was not slicing, dicing and stirring I was watching Julia Childs and Spiderman with my father. I really think Spiderman might have taught me more about cook… Just kidding! About 7 hours after getting my drivers license I totaled my first car. As a punishment my Dad made me get a job to pay for the car. Who knew that punishment would actually help me learn more about the kitchen? I was working at a Mom and Pop Pizzeria and when no one was looking I could let my imagination run wild with their pizza and pasta recipes. I am constantly striving to become a better cook and learn more about food. My love for inventing new recipes holds to this day! One of these days I hope to have my own recipe books and pitch some of my cooking show ideas to the Food Network.
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The contents of this Blog are available for your personal and non-commercial use only. Its contents of this site are not to be reproduced, republished, permanently stored, or retransmitted without obtaining the prior written consent of Francis Keyser or ZoAnn Campana. Upon receiving permission, any info and/ or article used must be accompanied with the name of this Blog, its URL address and an active link. This is a standard courtesy and your attention to this matter is appreciated.The recipes submitted to this site are viewed, validated, and superficially appear to function as described; however, we cannot guarantee nor test all this information to ensure it will work perfectly as described. Some topics as referenced on this site are complex and often change. Likewise, occasionally typos may escape our detection. Users are encouraged to point out errors so that we may update and correct them. Blog comments are considered to be equal to conversations and information obtained there is in no way tested or validated by the editors and owners of this site. This includes damages of all kinds including loss of life, limb and the pursuit of happiness. Cooking with flame, fuel and hot ingredients is inherently dangerous. Francis Keyser and ZoAnn Campana not liable for damages or misgivings arising from the use of information obtained from this site.Some links within this website may lead to other websites and advertisements, including those operated and maintained by third parties. Francis Keyser and ZoAnn Campana include these links solely as a convenience to you, and the presence of such a link does not imply a responsibility for the linked site or an endorsement of the linked site, its operator, or its contents (exceptions may apply).This Blog and its contents are provided "AS IS" without warranty of any kind, either express or implied, including, but not limited to, the implied warranties of merchantability, fitness for a particular purpose, or non-infringement.To request permission for use of a recipe or article, please contact us at either: frankeyser@cookingforzo.com or zcampana@gmail.com.