Monday, January 26, 2009

Perfect Filet Mignons

Last Tuesday my husband had ankle surgery. He's not only flat-footed but, ever since he was about 5-years-old, he's thought he was Spiderman. He won't ever admit that, but that's my theory. He spent his youth jumping off bridges (I'm not talking like make-shift bridges, I'm talking public road bridges...yeah he's that breed of crazy!). He also could easily be found jumping out of really tall trees and even jumping out the window of his third-story bedroom. He was a child with no fear and it stretched into his adulthood.

About a year and a half ago at 36 years of age, he jumped off the top of one of the public buses he services as a mechanic as part of a practical joke. As luck would have it, the joke ended up being on him. He landed on a 5-inch thick power cord, twisted his ankle and chipped a bone in his joint. He whined and griped about the pain for about a year and then finally took my advice and went to the doctor. Surgery was the only remedy, so last week he went under the knife. Since then, he's been a permanent fixture on our couch, his ankle encased in a bulky cast. So as part of my marriage commitment to be a good wife in sickness and in health, I've spent the last few days making some of his favorite meals, the first of which are these Perfect Filet Mignons. I guess you could say the oxycodone and visteral are what's taking away my husband's residual surgery pain, but I say it's my fabulous home cooking. Hey, a girl can have her illusions.

Perfect Filet Mignons
source: Me and everyone else who has ever made a steak (honestly...come on! I'm not trying to claim trademark on a well-grilled steak but nor can I attribute it to one person.)
2 fillet mignons (I found that Trader Joe's has some of the best fillets available in a supermarket)
freshly ground black pepper
seal salt
olive oil
1 package of sliced mushrooms
2 tablespoons butter
a small half handful of chopped sage leaves
1/4 cup crumbled blue cheese or gorgonzola

Rinse and pat dry your fillets - the drier the better. Season each fillet with salt and pepper on each side. Place a grill pan, like my beloved Mario Batali flame red pan, over your burners. Turn the burners to medium heat and let the grill pan get HOOOOOOT! Brush it with plenty of olive oil. Once smokin', Throw in your fillets.
Cook for 3 to 5 minutes on each side depending on desired doneness.
Once done, remove from pan.
Top each fillet with half of the crumbled blue cheese.
Meanwhile, in a small skillet melt the two tablespoons of butter and add your sliced mushrooms and chopped sage leaves. Saute until the mushrooms are tender. Spoon over your fillets.
Serve and enjoy.
That's one beautiful steak! Makes a man forget his hurtin' ankle pain :)


bensbaby116 said...

How nice of you to take care of your husband! I've never tried sage on steaks before...thyme or parsley yes, but never sage. Sounds like a great idea!

Joelen said...

I love the use of sage - I have some growing and I'm always trying to find new uses for it!

Stephanie said...

Hope your husband feels better soon! That steak looks fabulous! Love the blue cheese on top.

Michele said...

Sounds like you've got your hands full with your hubby! He really ha no fear, does he? lol

Your steak looks fabulous and perfectly cooked!

Carrie said...

Wow those look wonderful! I have two filet mignons in the freezer that need to be made into something yummy.

Kaitlyn said...

oh that looks so yummy! i love mushrooms and steak! it looks perfect!

That Girl said...

filet mignon is my favorite cut of steak. I love the ones at TJs.