The DC Traveler

June is National Steakhouse Month and DC has its share of great steak houses (at least 22 just in the District). Some of the more popular include The Palm, Morton’s, Charlie Palmer Steak, The Capital Grille, Fogo de Chao (for a South American steak experience), Montsouris, The Prime Rib, Ruth’s Chris and more.

But, since I love to cook, I thought I’d share one of my favorite personal steak recipes to help you turn your own kitchen into a world-famous steakhouse.

Black Pepper Gorgonzola Filet Mignon
with Cabernet Sautéed Mushrooms (for 2)

Ingredients:

• 2 8-10 oz. filet mignons
• 3 tablespoons of whole black peppercorns
• 2 strips bacon
• 1 tablespoon olive oil
• 6 oz. good quality Gorgonzola or other blue cheese
• 1 cup assorted fresh mushrooms, such as baby portabellas, shiitake and crimini, stemmed and cut in half
• 1 tablespoon finely chopped garlic (about 3-4 cloves)
• 1 medium shallot – chopped
• ½ cup dry red wine, preferably a nice Cabernet
• 2 tablespoons butter
• salt (Kosher or sea salt is preferred)

Start by removing the steaks from the refrigerator to bring them to room temperature. This step is important, so take the steaks out of the refrigerator and unwrap about 20 minutes before cooking.

Sprinkle the steaks with a little Kosher salt.

Coarsely crack the black pepper in a spice mill or using a rolling pin or meat mallet. Rub the steaks with just a little olive oil and then roll the filets in the cracked pepper, coating all sides.

In a medium heavy, ovenproof skillet, heat the olive oil over medium-high heat until it’s almost smoking.

Add the two strips of bacon and sauté for 2-3 minutes. Carefully place the steaks in the pan and cook without moving until well seared and crusty on the first side, about 3-4 minutes.  Turn the steaks over, and cook for another 3 to 4 minutes for medium-rare.

Remove the steaks and bacon, and transfer to a plate.  

Place half the cheese on each steak with a strip of the cooked bacon set over the cheese. Cover the steaks loosely with a piece of aluminum foil.

Turn the heat to high and add the garlic, shallot and mushrooms to the pan and sauté for 3-4 minutes. Add the wine, a pinch of salt and cook another 2-3 minutes. Add the butter and combine thoroughly.

Uncover and plate the steaks and surround with the sautéd mushrooms.

I like to serve these steaks with roasted garlic smashed potatoes or mashed sweet and Yukon gold potatoes.

Enjoy!!

Photo – Flickr

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