Ingredients
-
-
1
-
2
-
1/8
-
1/8
-
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Perfect Tenderloin Steak / Filets With Mushrooms, This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for “The Perfect Steak.” NY steaks are too complicated and “vertical, ” Chicago can be bland, California adds overwhelming spices. Best so far has been found at “Marysville House”- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher – NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn’t nearly as good any more 8**. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8., This was melt in your mouth fantastic. Changes I made because I had no brandy, used Marsala wine. The next I cook it, I will add more of the delicious mushrooms, Only changes I made was I only had portobello mushrooms and no brandy so used a Norton wine. Turned out delish!!
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Roast an Entire Head of Garlic by Cutting Off Top, Placing in a Small Pyrex Baking Ramekin. Coat Top With Evoo, Salt, & Pepper. |
|
3
Done
|
Bake Until the Cloves Are Soft and Golden, About 1 Hour. |
|
4
Done
|
Remove from the Oven and Let Sit Until Cool Enough to Handle. |
|
5
Done
|
Squeeze Each Head of Garlic to Expel the Cloves Into a Bowl. |
|
6
Done
|
Save the Oil and Add Tablespoon of Butter. Set on Counter to Hold. |
|
7
Done
|
Increase Oven Temperature to 400f. |
|
8
Done
|
Meanwhile, Bring Steaks to Room Temperature and Saut Mushrooms. |
|
9
Done
|
to Saut Mushrooms, Melt Butter and Evoo in a Large Conventional not Non-Stick Saut Pan Over Medium to Med-High Heat. After Butter Foaming Stops, Add Mushrooms, and Cook Until They Are Nicely Caramelized on Both Sides. Do not Salt & Pepper Until They Are Browned, or They Will Release Too Much Liquid, and Take Forever to Brown. Once Browned, Add the Salt, Pepper, Worcestershire Sauce, Brandy, Beef Broth, and Roasted Garlic. Reduce So That Sauce Is Concentrated, and About Original Volume. Reduce to Simmer to Keep Warm. Make an Empty Space in Center of Pan, to Receive the Steaks. |
|
10
Done
|
Rub Steaks With Olive Oil, and Liberally Season With Salt and Freshly Ground Coarse Black Pepper. |
