Happy New Year, everyone!!!

And to welcome 2010, it only seems appropriate to cook some fantabulous steaks, right?

If you’re going to do it, why not just go for it and spring for the most tender cut — the amazing filet mignon?

Here, Derrick Riches gives us his incredible recipe for herb-crusted filets. Enjoy!

Herb-Crusted Filet Mignon

What can be better than filet mignon? It’s delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

4 filet mignon, about 1 1/2 inches thick

4 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon marjoram

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation:

Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.

Recipe courtesy of About.com.

Photo courtesy of KansasCitySteaks.com.

Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?

When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.

I don’t know why I do it.

Habit?

Fear?

I don’t know.

Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.

But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.

Women need that, too, you know. So, if just for now, I choose you, filet.

I choose YOU.

Filet Mignon with Red Onion and Tarragon Relish

Olive oil for the pan

1 large red onion, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoons salt

1/2 cup red wine, such as Cabernet Sauvignon or Merlot

1 1/2 tablespoons sherry vinegar

1/2 cup coarsely chopped fresh tarragon

Pepper

2 – 4 filets mignon

Salt and Pepper

Olive oil for the pan

For the Relish

Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.

Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.

For the Steaks

Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).

Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.

To serve, mound the relish on top of each steak and enjoy.

Notes:

* Remember to bring your steaks to room temperature before cooking so that they heat evenly.

Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.

Okay, this recipe mixes two flavors many people crave — the ultimate in tender beef (the filet mignon) with tasty, distinctive shellfish (your choice of lobster, crab or shrimp).

It’s a little twist on the old “Surf and Turf” theme, combining the “surf” part right into the butter that will flavor the steak itself.

Utter genious.

And, it’s a simple recipe for steak butter you can try at home! I’m thrilled!

Give it a try!  

Grilled Filet with Shellfish Butter

(Serves four)

4 6oz. Filet Mignon

8 oz. Shells (Lobster, crab or shrimp)

8 oz. Butter

¼ Cup chopped Carrot

¼ Cup chopped Celery

½ Cup chopped Onion

1 clove Garlic, chopped

1 tsp. Tomato Paste

2 Tbsp. Brandy (optional)

2 sprigs Tarragon (optional)

Salt and Pepper

In a medium saucepan, sweat the onion, carrot and celery until soft, in 1 tsp. of the butter.  Add the garlic, tarragon and tomato paste and shells and cook for several minutes, stirring regularly.  If using shrimp shells, they should turn pink, since crab and lobster are already cooked, just break up the shells with a spoon or meat tenderizer if they are too thick.  Add brandy to deglaze and cook until almost dry.  Add the remaining butter. 

Cook over low heat for twenty minutes, stirring regularly.  Strain through a fine meshed strainer into a bowl and place in the refrigerator.  Once the butter has nearly set, spoon onto a sheet of plastic wrap and roll into a log, tying the ends tightly and return to the refrigerator.

Season the filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.  Slice the butter into thick slices and place on top of the filet while it is resting.  The heat from the filet should start melting to butter, if it doesn’t place it under a broiler for around fifteen seconds.