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Apple Wood Smoked Bacon Wrapped Filet Mignon

COOKING (1)

 

Ingredients

2 Filet Mignons

4 slices of thick cut apple wood smoked bacon

Caramelized Onions

    • 2 onions thinly sliced
    • 1 sprig of thyme
    • 1 oz oil
    • 1 tsp balsamic vinegar
    • 1 tsp brown sugar

 

Béarnaise Sauce

  • 3 egg yolks
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsbp kosher salt
  • 1 cup clarified butter
  • 1/2 bu tarragon
  • 1 shallot
  • 1/2 cup white wine
  • 1/4 cup champagne vinegar

Serve with Roasted or Mashed Potatoes

1. Wrap filets with bacon and hold into place using a toothpick.  Tip, Drive toothpick through meaty portion of bacon, meat will not melt away like fatty portion of bacon during the cooking process.

2. Season Filet with salt and pepper, sear in a sauté pan turning on all side (including bacon) till nicely browned

3. Place into oven at 350 and cook 8 minutes or cooked until desired temperature is reached.

For onions

1. Place all ingredients (except balsamic vinegar)in a pan and cook on very low heat for 45 minutes stirring occasionally.

2. When onions are browned add balsamic vinegar and remove from heat. Season with salt and pepper.

Bernaise

1. Over bain marie, in large bowl, combine yolks, water, lemon juice and salt. Whisk to sabayon until yolks are thick.

2. Place on towel and drizzle in melted butter. Butter should be warm only. Adjust with cold water.

3. Season and note balance for acid and salt.

4. Reduce tarragon, shallots, wine and vinegar till almost dry

5. Combine into hollandaise.

Butcher’s Cuts: $25.2

Skirt Steak: Cowboy Marinade “Aka Ushi Cattle”
Tri-Tip: Santa Maria Rub Niman Ranch  “All Natural”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut