Sake Bathed Mignon

Posted by francis keyser Tuesday, June 9, 2009
Taste Level: G
Cost: $20 and over
Serves: 4
Prep Time: 50-55 min.
Cook time: 10-15 min.
Difficulty: 2

I was at the office playing "What would that taste like." That is when I try to imagine what different flavors together would taste like. I started out with rosemary and sake, then I started to imagine what would go well with those flavors. I wanted a drunken earthy flavor. I jotted down some ideas and when I got home I threw this experiment together for dinner. I usually am against marinating fillet Mignon (I've had some horrid tasting experiments) but I figured, why not? Just because you have failed before does not mean you shouldn't try again.

Ingredients:
2 fillet Mignon (at room temperature)
1 cup Sake Gekkeikan
2 sprigs fresh Rosemary
Dried oregano
kosher salt (to taste)
Fresh crack pepper
2 tsp white truffle oil
1 cup button mushrooms (sliced)
1/2 cup green onion (chopped)
1/2 tsp fresh sage (minced)
2 tsp extra virgin olive oil

Pour sake into a small to medium container and lay sprigs of rosemary down the center of the container. Lay steaks on either side of rosemary and let marinate 20-25 minutes in sake. Remove steaks from container, dash both sides with oregano, crack fresh pepper over both sides and let sit 30 minutes on a plate.

Preheat grill to medium low.

Heat a medium skillet to medium high heat. Rub steaks with 1/2 tsp of truffle oil per side and sear both sides in skillet for 2 minutes then flip and sear opposite side for 2 minutes. Move steaks to grill and place them over heat and cook for 3-5 minutes per side or until desired doneness. Remove from grill and let sit 5 minutes.

While steaks are grilling, lower the heat on the skillet you seared steaks to medium, dice 1 tsp of the sake soaked rosemary and add to the skillet with onions and mushrooms and cook 8-10 minutes.

lay steak atop a bed of mushrooms/onions mixture. Drizzle lightly with olive oil or truffle oil and sprinkle with kosher salt to your taste (I suggest a pinch or two per steak.)

Enjoy with a side of Au Gratin Potatoes (sides/salads label) and a light red wine.

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