Oh my, The Red Neck Chef has lived amongst the angus cows of the Carolinas. We would get a male calf, make him a steer (if you don’t know what this is, ask a farmer), pen him in the barn, and feed him sweet feed to make him beefy. All would be good until Mother found out. She would go to the barn and name the steer. Now, who in their right mind would grill something with a name? We had a lot of fat steers as pets.
Anyway, for those steers that were unnamed, this recipe was concocted.
Ingredients:
2 filet mignons, about 1.5 to 2 inches thick, depending on the cost
Pepper
Olive oil and a CD with the song “Bad To The Bone” on it.
For the sauce:
1 cup drinkable white wine
1 shot of Dijon mustard
1 tablespoon of capers – crushed
1/4 cup of butter
1/2 cup of lemon juice
Put on the CD and play the song mentioned above to get you in the mood.
Preheat a cooking platter in your oven to about 450 degrees F. While this is getting hot, heat an iron skillet with the olive oil in it. Pat some pepper on both sides of the steak. Place the steaks in the hot oil for 2 to 3 minutes per side, until it gets nice and brown. Flip them and do the same for 2 to 3 minutes. Take the steaks and put them on a plate. Leave the drippings in the iron skillet.
When the oven is ready, place the steaks in the heated cooking platter and let them cook for about 7 minutes for medium-rare middles, a little less for rare middles, or a little more for cooked middles (if you going for cooked middles, don’t buy this type of steak…get hamburger). This will make your steaks crunchy on the outside and hot and red/pink on the inside. Take them out of the oven and cover with a pot lid or tin foil (yes, The Red Neck Chef grew up calling it “tin foil”).
With the drippings in the skillet, add the butter and wine and heat to almost boiling. Stir it around and reduce it by about half. Add the rest of the ingredients and heat. Pour this on top of your filets. Enjoy with a salad, some rice pilaf, and a cold beverage of your choice.
Remember and never forget, never name your beef.
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Someone not to mess with!
The Red Neck Chef
Someone not to mess with!
Who is the Red Neck Chef?
The Red Neck Chef is a counter-culture, banjo-playing cook who believes that in order to be a chef, you do not have to go to a poo-poo French cooking school, enroll at a Pennsylvania culinary school, or anywhere else where you have to wear a silly hat and serve as a minion to another cook. If you can cook like Granny and have a cast iron skillet, it is indeed right and salutary to call yourself a "chef!"
Here are my recipes for your use. The term, "Red Neck Chef" is copyrighted and if you steal it, you will die a horrible death.
Here are my recipes for your use. The term, "Red Neck Chef" is copyrighted and if you steal it, you will die a horrible death.
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