My mother has one of their cookbooks and DVDs of the "Cooks Country" shows. I'd never seen either America's Test Kitchen or Cooks Country. When I visited we watched several of the episodes from the DVDs. Cool shows. I like not only how they test gear and food, but also how they explain the reasons behind their choices in recipes.
The other day I got a cook book in the mail from them. My mom ordered it for me.
Tonight, we decided to try something out of the book. I cooked Pepper crusted Filet Mignon with Port Cherry Reduction Sauce. It's not unusual for me to pick up a couple of bacon wrapped filets from the butcher's shop and grill those. I wasn't too sure how I'd like all of the extra flavor with the steaks since I really like the flavor of the steaks when cooked with salt and pepper.
Wow, holy carp!!! I'm not the gourmet cook that some of you guys seem to be. I can follow instructions, but I don't have the skills, finesse or experience cooking that some of you do. Even with my basic skills, this meal was incredible. It was like a taste explosion in your mouth. I'll definitely be having this again.
In case any one wants to try it, I found the basic recipe online.
Quote:
Ingredients:
Pepper-crusted Filet Mignon With Port-Cherry Reduction
For the steaks:
5tbs plus 2 teaspoons olive oil, divided
5tbs cup black peppercorns, cracked
1 1/2 tsp salt
4 center-cut filet mignons, about 1 1/2 to 2 inches thick
For the Port-Cherry Reduction:
1 1/2 cups port wine
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot, finely minced (approx 4 tbs)
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt to taste
Instructions:
To prepare the steaks: In a small saucepan over medium-high heat, heat 5 tbs olive oil and cracked peppercorns. When small bubbles start to appear, reduce the heat to the lowest level. Cook for 7 to 10 minutes (until the pepper becomes fragrant) and remove from heat; cool to room temperature. After it cools, add the salt and mix to combine.
Coat the tops and bottoms of the steaks with pepper mixture. Press the mix into the steaks by covering them with plastic wrap and pressing down. Let the steaks rest at room temperature for 1 hour before cooking.
For the Port-Cherry Reduction: While steaks rest, combine the port, vinegar, cherries, shallot and thyme in a small saucepan and simmer over medium-low heat until reduced to about 1/3 cup liquid (watch closely; the cherries can make it difficult to judge the quantity of remaining liquid). Cover and remove from the flame.
When steaks are ready, move the rack to the middle of the oven and preheat to 450 degrees. Heat remaining 2 teaspoons of olive oil in a heavy skillet over medium high heat until the oil just starts to smoke. Place the steaks in the pan to cook. Don't move them until a crust has formed. After 3-4 minutes, turn them over with tongs for another 3 minutes, again, not moving them. Place the steaks on a baking sheet with a lip and put into oven. Cook until the internal temp is 120° for rare, 125° for med rare and 130° for med.
Transfer the steaks to a serving platter and tent (cover loosely) with foil to rest for 10 minutes before serving. While the steaks are resting, remove the thyme springs from the reserved Port-Cherry Reduction and reheat the sauce. Whisk in the tbs of butter and add salt to taste. Serve steak with sauce.
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I didn't add any salt to the port reduction. I also noticed that the steaks were 120° internally when I took them out of the skillet, so I didn't have to put them into the oven at all. I just tented them for 10 minutes and they were perfectly done.
My wife enjoys when I grill the bacon wrapped filets, but she's not really a meat/beef person. She also REALLY loved this meal. I didn't know what to expect. I'm used to eating meat essentially plain. I don't use steak sauce on steak. I will occasionally throw some blue cheese on a steak, but even that's a rare occurrence. But this was REALLY tasty. It certainly isn't subtle.