Oh Mommy! This Umami-Crusted Filet Mignon was inspired by the Umami Burger from Chef Adam Fleischman. I altered it a bit to make it more of a steak and wine pairings. This baby has it all....sweet, sour, salt and of course, Umami. Filet Mignon is usually a more pricy cut of beef, but lately I've been finding it on sale for pretty cheap. I've tried Safeway, Whole Foods, Costco and Omaha Steaks and so far the best quality came from Costco and Omaha Steaks.
The Umami dust adds an earthiness to the dish. Depending on how much heat you want to add from the cayenne (or any other spices you choose to add) will help determine how sweet of a wine to serve. A few grapes that come to mind right away for earthy flavors are Merlot, Chateauneuf du Pape, Mencia or maybe even Pinotage from Warwick. A gem I've picked out:
2005 Sao del Coster Terram Priorat - Mrs B and I visited the region last year and picked this up along the way. What a steller expression of stewed plum, Oregon blackberry, aged leather, amino acids and even a little iodine. It would probably gross you out to suggest the taste of blood, but Priorat's iron rich gravelly soils tend to give the wine a distinct earthy iron ore in a small enough dose to make it desirable in the wine.
Chances are, you won't be able to find this wine. If you can, invite me over! A good stunt double that might be easier to find is the Scala Dei Priorat. It's a bit more affordable and more easily accessible.
You'll ooh and ah over how the earthy richness in the dish will marry up with the high class beauty in the glass.
- filet mignnon - 2-4, preferably grass fed
- dried shitake mushroom - 1/2 ounce
- dried Kombu - 1/2 ounce
- butter - 2 TBSP
- garlic salt - 1 TBSP
- ruby port - 1 cup
- beef stock - 1 cup
- cayenne - 1 TSP
- blue cheese crumbles - 1/4 cup
- salt -
- pepper -
1. Start reduction sauce by bringing 1 cup beef stock and 1 cup ruby or tawny port to a boil together. Then reduce and simmer sauce until it's reduced to about 2 TBSP. I like to simmer it on super low for 35-45 minutes.
2. In a coffee grinder (or similar appliance) grind dried mushrooms and Kombu into a fine dust. In a small bowl combine that dust with salt, pepper, garlic salt and cayenne.
3. Coat both sides of the steak liberally with mixture. Preheat oven to 300 degrees. In a skillet over medium high heat melt 1-2 TBSP butter and cook steaks on each side for 3-5 minutes or until it's browned. Place steaks in an oven safe dish and finish in the oven for about 20 more minutes for medium rare.
4. Remove steaks from oven, if there's any juice add it to the port sauce. Serve the steaks by crumbling a little bit of blue cheese crumbles on the steak, then drizzle the port sauce on top and serve.