Are you ready for a BIG secret? Before I left for the World Food Championships Food Fight Write Blogger Summit last weekend I could count how many steaks I had cooked/grilled/prepared in my lifetime on one hand. AND guess what they wanted me to make for my cookoff? Steak!… I was terrified.
Steak was something I only ate when I dined in restaurants or at family gatherings where my father-in-law prepared them. The Sunday before I left for Orlando he actually gave me a quick run-through of how to prepare a steak on the grill. I failed terribly, so I decided to stick with what I know… that’s where the Trinity Steak came in.
Anyone who has been to New Orleans knows what the “Cajun trinity” is. For them, they start most recipes with onion, bell pepper, and celery. MY TRINITY is a little different. I use kale, onion, and mushrooms in a LOT of my recipes. You can never have enough kale y’all!
Are you ready for the best Filet Mignon recipe ever?
(yes, I am biased and I don’t care ~ Ha!)
Ingredients:
- 4 Kansas City Steaks Filets
- Saucy Mama Garlic Mustard
- 2 sticks Unsalted Challenge Butter
- 1 Pkg Wright Brand Bacon
- 1 bunch Kale
- 1 pkg Baby Bella Mushrooms
- 1 onion
- Sea Salt
- Pepper
In a bowl, mix 3 tbsp Saucy Mama Garlic Mustard and 1 stick of melted Challenge Butter with a whisk. Marinate steaks in the mustard and butter mixture for 45 minutes.
Prepare a compound butter. Add 1/2 cup kale leaves, 2 tbsp Saucy Mama Garlic Mustard, and 1 stick of Unsalted Challenge Butter (salt and pepper to taste – optional) to your food processor. Process until well combined. Add/scoop prepared butter onto plastic wrap and shape into a log. Chill in the refrigerator until you are ready to use.
Slice mushrooms and onion. Set aside.
Wash and tear kale leaves. Set aside.
Cook three-five slices of bacon in a medium sauté pan. Remove bacon (eat or set aside for another recipe). Set bacon pan, with fat, aside.
Remove steak from marinade. Wrap with bacon, tightly, and secure with toothpicks. (Salt & Pepper as desired)
Heat clean sauté pan on medium-high heat. Add bacon-wrapped filet, cover and cook for 4-5 minutes.
Turn filet, cover and cook for an additional 4-5 minutes.
(Use meat probe to determine if your steaks have reached your desired temperature 145 degs+. Return to pan for additional 1-2 minutes on each side if necessary)
Remove steaks from heat, cover tightly and allow to rest for 5 minutes.
While steaks are resting, heat bacon sauté pan on medium (medium-high) heat. Add mushrooms and onion and sauté until slightly caramelized. Remove and set aside.
In same pan, saute kale with sea salt just until the leaves are wilted.
Remove toothpicks from bacon-wrapped steak. Serve steak filet topped with MY TRINITY and a slice (or two) of compound butter.
Thank you to the World Food Championships, Kansas City Steaks, Saucy Mama, Wright Brand Bacon, and Challenge Dairy (Challenge Butter) for the amazing opportunity to attend Food Fight Write.
Learn more about Mom Does Reviews participation at the World Food Championships HERE.
