2-inch thick filets of grass-fed beef tenderloin are dry brined overnight with sea salt and fresh thyme before being pan-roasted to rare in an iron skillet. The steaks are then topped with Gorgonzola and blanched asparagus tips and finished to medium-rare in a 500 degree oven. Seasoned with smoked black pepper and served over porcini demi-glace..
Quick Demi-Glace, Home Version (adapted from Saveur Magazine)
1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat flour
2 tablespoons tomato paste
2-1/2 quarts homemade beef stock, divided
1/4 cup good red wine (not cooking wine)
1 cup porcini mushrooms, sliced and sauteed
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
sea salt and freshly-ground black pepper
Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add wine, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.
Strain sauce, discarding solids. Return to pan with remaining stock and simmer until reduced by half, about 2 hours (add the mushrooms during last 20 minutes). Demi-glace may be kept in the refrigerator for up to one week or frozen for up to three months.
“Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called “good fats” because they play a vital role in every cell and system in your body. For example, of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack. Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer’s disease.“ Eat Wild
Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..
Lightly coat all sides of a thick-cut beef tenderloin filet with coarse sea salt. Wrap in brown paper and refrigerate overnight, turning once.
Blot the filet with paper towels to remove the surface moisture and any remaining salt. Allow to come to room temperature.
Combine asparagus tips, quartered shiitake mushrooms, chopped garlic, shallots, melted butter, sea salt and freshly-ground black pepper. Set aside.
Make sauce béarnaise. Keep warm.
Heat a cast iron skillet over medium heat for 15 minutes. Sear the filet on all sides until well browned but still rare. Remove from heat.
Remove the steak from the pan and put thick circles of heirloom tomato in its place. Season lightly with salt and pepper.
Center the steak on top of the tomatoes, and spread the asparagus mixture around the perimeter.
Place the pan in a 400 degree oven and roast until the filet is barely medium rare, about 12 minutes.
Remove from the oven and allow to stand 5 minutes (the steak will continue to cook).
Use a spatula to transfer the steak and tomato to a dinner plate. Top with roasted asparagus mixture, then dress with sauce béarnaise.