Spice up your Steak

Normally I'm a purist when it comes to steak. All I want is a nice meaty cut cooked to a perfect medium rare. But alas, beef just doesn't taste like much these days. Could it be the massive amounts of corn, hormones, and who knows what else that gets pumped into our cows? I even find that the organic or free range stuff is pretty bland at best. Where is the beefy tasting beef?

Actually, I'm probably not even old enough to remember a time when beef was flavorful. Until the day comes when cows start to taste like cows (wishful thinking!), I'll just have to come up with creative ways to serve steaks. I came across this recipe in an effort to spice up some filet mignon. This sauce is rich and creamy with a nice spicy kick from the chipotle chiles. I must admit I read this and thought it sounded weird, but after one bite I was in love with the flavors. Try it on any cut of beef or even chicken.


Filet Mignon with Gorgonzola Sauce
adpated from Bon Appétit 2007

2, 1/2 lb filet mignon
8 oz shitake mushrooms, stemmed and sliced
1 clove of garlic, minced
1 chipotle chile, finely chopped + 1 tsp of adobo sauce or to taste
1/4 cup crumbled Gorgonzola cheese
1/4 cup heavy cream

In a small saucepan, saute mushrooms until slightly soft. Add the garlic and cook until fragrant. Pour in the cream and bring to a boil. Reduce the heat and stir in the Gorgonzola and chile. Stir to combine and season with salt and pepper to taste. Add more adobo sauce if needed. Set aside. In a larger oven safe skillet, sear one side of seasoned steaks, turn and finish in a hot oven. Cooking time will depend on thickness and desired doneness. You could do these on the grill for more smokey flavor. Pour the sauce over the steaks and serve immediately.