Filet de Bœuf Béarnaise

(Like steak? You might also like this and this)

Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..

Filet

Filet de Bœuf 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.

Grilled Cheese Soup

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup

Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.

Black Pepper and Rosemary Sweet Potato Crisps

Move over, junk food.. these healthy, real-food crisps taste great!

Black Pepper and Rosemary Sweet Potato Crisps

Black Pepper and Rosemary Sweet Potato Crisps

Fresh sweet potatoes or garnet yams, peeled, rinsed and patted dry
Fresh rosemary, minced
Cracked black pepper
Sea salt
Olive oil for misting

Don’t like rosemary or want something different?  Try homemade smoked chili powder!

Peel and slice sweet potatoes or garnet yams into 1/16 inch rounds.  Rinse briefly in cold filtered water and pat dry.

Arrange rounds on a baking sheet lined with parchment paper, and lightly mist with virgin (not extra virgin) olive oil (an oil atomizer works best for this) and bake at 320 degrees for 20 minutes.

Remove tray from oven, flip the potatoes over and lightly mist with oil once again.  Sprinkle with sea salt, black pepper and rosemary and bake for another 10 minutes, or until the edges just barely begin to brown.

The chips will crisp as they cool.

Serve with homemade fermented ketchup.

(not your average) Liver and Onions

Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years.  It doesn’t have to be that way..

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Liver and Onions with Bacon and Sage

click to enlarge

Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table.  Even the kids will dig it.

Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket.  Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper.  Set aside.

Fry uncured, pastured bacon until crisp and all the fat has rendered out.

Add sliced onions and continue to cook until well browned.

Pour off all but 1 tablespoon grease and reserve for another use.

Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.

Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.

Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley.  Cook until well browned, turn and brown on the other side.

Arrange on a plate, drizzle with pan juices and enjoy.

Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.

This post is part of the Pennywise Platter at The Nourishing Gourmet