Monday, February 18, 2013

Le Cellier's Mushroom Filet and DCL's Herb-Crusted Sea Bass

I recently had the opportunity to check out some amazing products from Certified Steak & Seafood Company. They sent me some of their delicious aged Filet Mignon steaks as well as some beautiful Chilean Sea Bass fillets to try out in my kitchen. I absolutely loved both, and made some really delicious dishes with them, which I will share below. Here is some info on these products:

Photo courtesy Certified Steak & Seafood

Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Photo courtesy Certified Steak & Seafood

Chilean Sea Bass

A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.


Let's start with the filet. After a recent bad experience with the filet mignon at a local steakhouse, the filet from Certified Steak & Seafood was a breath of fresh air! Honestly, the steaks were beautiful, perfectly marbled, nicely portioned, and individually vacuumed sealed and frozen for convenience. The company actually ages all the steaks themselves for several weeks. This certainly shows in the final result. I seasoned my steaks simply with salt and pepper and grilled them to medium rare.

I served them in the style of the Mushroom Filet at Le Cellier Steakhouse in the World Showcase at Disney World's Epcot. I served the steaks with Mushroom Risotto and White Truffle Butter Sauce, as they do in the restaurant. The steaks were unreal. Even though they were delicately seasoned, there was tons of flavor deep inside each steak (where no seasoning could ever reach).

Filet mignon is very tricky because it's leaner than other cuts and therefore some people argue that it lacks flavor. These filet mignons were extremely flavorful. They were juicy and decadent and cut like butter. These were the best filets I have ever eaten in my home.

Honestly, they didn't even need the sauce. Don't get me wrong, the sauce was delicious. With hints of white truffle and a touch of acid, it's a nice balance to the meatiness of the steak. Along with the totally decadent mushroom risotto (it uses roasted mushrooms and is finished with cream to make it particularly rich), it was a beautiful plate of food, perfect for a snowy day.

I had been wanting to try this recipe for some time so it seemed like a perfect excuse, but with or without the white truffle sauce, these steaks shine. Funny story, I went to so much trouble selecting the most perfect looking steak out of the bunch with the best grill marks to use for my photo. Set it on my plate and then poured sauce on top, covering the grill marks. Oops!! I assure you, the grill marks were gorgeous. You'll have to take my word for it :)

I actually adapted another Disney recipe, this one for Herb-Crusted Sea Bass from Disney Cruise Line, for my sea bass preparation. These fish fillets are, like the steaks, so full of flavor. They are tender and delicate and moist, even when cooked through all the way. Just make sure you dry the raw fillets thoroughly or else they may release excess albumen (that white stuff) while cooking. This is common with cooking nearly any protein that has been previously frozen.

For the prep, each fillet was topped with duxelles and seasoned bread crumbs. The final result was a delicate fish married with the flavors of stuffed mushrooms. It's actually pretty awesome. There are so many layers of flavor here. Many people have topped fish with bread crumbs or cracker crumbs, but adding the duxelles is a brilliant twist. This fish is seriously addictive. I served it over simply sauteed rainbow chard. It was sliced up and tossed in olive oil and garlic until wilted and then used as a bed for the fish.

I highly recommend Certified Steak & Seafood for their wonderful products. Their steaks and fish fillets were all individually vacuum packed, frozen, and nicely packaged. The products were exactly as described on their website. I would definitely look to them in the future for my steak and seafood needs! In fact, they are offering $25 off your order if you use the coupon code below. It's definitely worth it, if you ask me. Please go and check out their site! Also you can check out their FacebookTwitter, and Pinterest pages!

White Truffle Butter Sauce
Makes enough for 6 to 8 steaks
(From Le Cellier Steakhouse at Disney World's Epcot)

Extra-virgin olive oil, to coat
1 shallot, sliced
1 cup white wine
1 cup heavy cream
1 ounce (2 tablespoons) white truffle oil
4 ounces (1/4 cup) unsalted butter, cubed
Fresh lemon juice, as needed
Kosher salt and freshly ground black pepper
1 tablespoon minced chives

In a small saucepan over medium heat, add the olive oil and the shallots and saute until translucent. Add the wine and reduce by 90 percent. Add the cream and reduce by 75 percent (caution: the cream will boil over if the heat is too high; keep an eye on the cream, stir regularly, and reduce gently).

Remove from the heat and whisk in the butter and truffle oil. Add lemon juice to taste, and season with salt and pepper. Strain the mixture, stir in the chives and keep warm.

Mushroom Risotto
Makes enough for 6 to 8 servings as a side
(Adapted from Le Cellier Steakhouse at Disney World's Epcot)

Extra-virgin olive oil, to coat
4 ounces sliced mushrooms
1/4 teaspoon minced garlic
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot or 1/2 a small onion, minced
8 ounces Arborio rice
3 1/2 cups beef stock or broth
1 cup heavy cream
3/4 cup grated Parmiggiano-Reggiano cheese

Preheat the oven to 375 degrees F.

Toss the olive oil, mushrooms, garlic, salt and pepper. Place on a sheet pan and roast for 20 minutes. Set aside.

In a 3-quart heavy pan, melt half the butter over medium heat. Add the shallot, season with salt and pepper and saute until translucent. Add the rice and cook for 3 minutes, stirring frequently until it begins to look translucent and a white dot is clearly visible in the center of each grain.

Meanwhile bring the beef stock to a simmer. Begin to add the beef stock 1/2 cup at a time (seasoning occasionally), simmering and stirring until each addition has been absorbed by the rice before adding the next.

After all the beef stock is added, heat the cream in the same saucepan just until hot, but doesn't boil over. Keep warm. Fold the roasted mushrooms into the risotto. Begin adding the hot cream, 1/4 cup at a time and being tasting.

When ready, the rice should be al dente. It should be slightly loose with a creamy consistency. If the risotto is still too firm, or the sauce is drying out and not free-flowing, add more hot stock or even water until it is al dente and creamy.

Remove pan from the heat and stir in the remaining butter and cheese. Serve immediately.

Herb-Crusted Sea Bass
Serves 4
(Adapted from Disney Cruise Line)

Mushroom Duxelles:
8 ounces cremini mushrooms
1 shallot
1 tablespoon extra-virgin olive oil
1/4 cup white wine
Kosher salt and freshly ground black pepper

Herb Crust:
3 tablespoons extra-virgin olive oil
1/2 cup bread crumbs
1 tablespoon brandy
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley
1 egg white

4 (8-ounce) sea bass fillets

For the duxelles: Finely chop the mushrooms and shallot in a food processor. Add the olive oil to a saute pan over medium heat and cook the mushroom mixture with the wine until the mushrooms release their liquid and then all the liquid evaporates. Season with salt and pepper. Reserve and chill.

For the herb crust: Mix all the ingredients thoroughly, and set aside.

Preheat the oven to 375 degrees F.

Place the sea bass on a foil-lined baking sheet and spread the mushroom duxelles on top, followed by the herb crust. Bake for 30 minutes, then lower the heat to 350 degrees F for another 10 to 15 minutes, until the fish is firm and the crust is golden, or until it reaches an internal temperature of 145 degrees F (if you use smaller fillets of sea bass, it will obviously decrease the cooking time). Serve immediately.

*Disclaimer* This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.


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