Kick Ass Dinner, by Russ

This was to have been yesterday’s post, but it got bumped by the new glasses (which should have been nothing more than a footnote on this post).

Hi, my name is Russ, and I am a foodnetwork-aholic. I watch the channel the way most men watch ESPN, not that I don’t watch ESPN but there isn’t crap worth watching now (sorry Baseball fans and NASCAR fans, but watching grown men play catch or make left turns for four hours doesn’t do it for me). I don’t have to worry about programming on FN either. I guess the biggest concern is: will Giada or Rachel wear something that shows a bit too much cleavage (not that I complain).

Well, while watching Giada De Laurentiis she made a meal that inspired me. I never actually saw her make it, but the finished product did look good (gotta love food porn). So I decided to make it, without looking at the recipe. The meal was, Fillet Mignon topped with goat cheese and a balsamic gastrique. I served it with risotto and steamed asparagus. So while it was inspire by her, I claim the recipe.

The dinner itself couldn’t be much easier. Here’s how I do it:

Food stuffs:

Fillet mignons (one per person)

Goat Cheese

¾ cup Balsamic Vinegar

¼ cup sugar

Risotto (follow instructions and ingredients on container)

Asparagus (I microwave the spears on high for one minute with a tablespoon of water)

Salt and Pepper TT

Vegetable Oil

Non-Food Stuffs:

Cast Iron skillet (you can get away with an oven proof stainless steel, but you get a better crust with cost iron)

Cookie sheet

3 sauce pans (one for gastrique and the other two for risotto)

Cutting board

Tongs

Probe thermometer

Instructions:

Start by combining the balsamic and sugar in a small sauce pan and put over high heat. Stir occasionally. Remove from heat once the gastrique has achieved a very loose syrup (it will tighten up as it cools, should it tighten up too much just add more balsamic a half teaspoon at a time until desire consistency is reached).

Pre-heat oven to 350 and take steak out of the refrigerator.

While the gastrique is reducing, start the risotto per directions on container.

When the risotto is almost done (like when you have one or two more batches of broth to add to the rice), put the cast iron skillet over high heat. Put some salt and pepper on the steak. When the skillet has reached temperature (it should be smoking, literally), brush the steaks with oil and press into the skillet (it is important to make good contact with the skillet for good crust formation). At this point you may want to turn on the vent over the stove and/or open a window. Let steak cook for two minutes (don’t touch it, let it sear), then flip it over. (I use an oven proof probe thermometer for the following part.)

Move skillet to oven and cook to desired temperature (I cook mine to 125, the wife’s to 135, keeping in mind that the meat will continue to cook for several minutes after removed from the heat). Remove from oven and put on cookie sheet (wrap it in foil and you won’t have to wash it later). Turn on the broiler. (Don’t forget about the gastrique and risotto!)

Once the meat has rested for ten minutes, top with the goat cheese and put it under the broiler to melt the cheese. Now is a good time to put the asparagus in the microwave, btw.

When the cheese has melted (it won’t melt like swiss or mozzarella, it keeps its shape, but will soften and brown nicely) remove from oven and serve with the risotto and asparagus. Drizzle the gastrique over the top over everything. Serve with a nice big red wine (we had a J. Lohr Cabernet).

Enjoy!