ALL THE GOOD NEWS THAT’S FIT TO PRINT - 10 PUBLICATIONS - OVER 350,000 READERS PER MONTH! - CHAMPION OF NON-PROFITS

    Filet Mignon Sauce Recipe – 4 servings

    submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator

    INGREDIENTS:

    2 medium shallots

    1/4 cup unsweetened cocoa powder ( for dusting meat )

    4 each 6-ounce bison (*buffalo) steak medallions (*substitute with filet mignon if you wish)

    Kosher salt – t.t.

    Freshly ground black pepper – t.t.

    1 to 2 tablespoon safflower oil

    1/2 to 3/4 cup syrah wine

    1/4 cup low-sodium beef broth

    1 teaspoon Dijon-style mustard

    2 tablespoons cocoa nibs

    Pinch turbinado sugar (optional t.t.)

    Several sprigs fresh rosemary (very little, no stem)

    DIRECTIONS:

    Mince the shallots and set aside.

    Sprinkle the cocoa powder on a plate; use it to lightly coat the both sides of each medallion. Lightly season both sides with salt and pepper to taste. Heat the oil in a large skillet (steel or cast iron) over medium heat. Add the steaks and cook for 2 minutes, then turn them over and cook for 1 to 2 minutes. Both sides should have a slightly seared, chocolate-brown crust. Use tongs to transfer the meat to a pre-warmed baking dish in a 325 deg. oven.

    With the skillet still over medium heat, add the shallots and cook for about 3 minutes, stirring occasionally, until they have softened. Add the wine and beef broth; increase the heat to medium-high and cook for 5 minutes, until the liquid has reduced by at least a third. Add the mustard and stir to combine.

    Turn off the oven and transfer the meat to the counter to rest (an internal temperature of medium-rare should register 130 – 135 degrees).

    Add the cocoa nibs to the skillet and cook, stirring, for 2 minutes. Taste again and adjust the seasoning; add the sugar, if using. 

    Remove the skillet from the heat and add the finely chopped rosemary, stirring to combine.

    *** I served with a 7 grain and rice blend with blanched (al dente’) and saute’d / “charred” split brussel sprouts and baby white carrots finished w/ a drizzle of warm avocado oil. A glass or two of that Syrah would be nice also.