Executive Chef David Frakes offers a luxuriously rich and savory feast that guarantees a memorable meal for family and friends.
Tips on timing: Note that the beef should ideally be marinated overnight. We found it easiest to saute the mushrooms and almost completely reduce sauce ahead of time; this way your "last minute" attention can go to making sure the beef is cooked perfectly.
This recipe calls for dried sour cherries, which are different from more commonly found sweet cherries (usually Bing). Sour cherries are smaller and--while too tart to eat raw--are fabulous for use in sauces and preserves.
To Marinate: Remove silver skin from filets. Save any trimmings or cut a little off each filet to make sauce. Place beef into a large plastic bag; add garlic, rosemary, bay, and corn oil and gently mix. Marinate in the refrigerator for at least 4-6 hours, preferably overnight.
To Cook: Preheat oven to 400º. Remove beef from marinade— being sure to pick off any hard pieces of bay, rosemary, or garlic—and season generously with salt and pepper. Allow beef to come to room temperature. Sear each piece over high heat in skillet filmed with olive oil, about 2 minutes on each side. While searing, do not move the filets. Remove from pan and transfer to an ovenproof dish. Finish by roasting in oven 5-7 minutes, or till desired temperature is achieved. Meat should be just firm to the touch for medium rare, 125º F on an instant-read thermometer. Remove beef from oven and let set 5 minutes before serving.
Top steaks with mushrooms and sauce. Mashed potatoes and wilted greens would be welcome additions to round out this menu
Add butter and olive oil to a very hot saute pan. Once butter has melted, add the mushrooms. Toss to coat well and cook for about 5 minutes or until the mushrooms have softened. Reduce to medium heat. Make a well in the center of the pan and add the garlic and parsley. Slowly incorporate garlic and parsley into the mushrooms. Season with salt and pepper and set aside until ready to serve.
Sear beef scraps in a large sauce pan until very golden brown and crispy, about 5 minutes. Remove beef from pan. Drain excess oil from pan if necessary. Saute shallot and garlic 5-7 minutes, until translucent. Add red wine and cook down for another minute. Turn heat to high; add stock and cherries to pan and reduce by half. Liquid should be thick and syrupy. Season with a little salt and a splash of lemon juice.
Executive Chef David Frakes