Oregon Strawberries are hand harvested from early June through mid July, and some select varieties are even available through September. Because of the delicate nature of
Since I am not much of a baker, I thought I'd try something a little different.
Filet Mignon with Strawberry and Black Pepper Sauce
2 oz. superfine sugar
6 oz. strawberries, hulled and chopped, plus extra to garnish
2 tsp. black peppercorns, crushed
Juice of 1 small lemon
1 1/3 C. beef stock
4 oz. unsalted butter
1 Tbs. olive oil
Add sugar and strawberries to a saucepan with a squeeze of lemon juice over medium heat for about 10 minutes until the mixture has the consistency of thin jam; stirring occasionally. Sieve the sauce then allow to cool.
In a large non-stick skillet, toast the peppercorns until they are aromatic. Pour in the stock, then add butter and boil to reduce liquid by half. Stir in the strawberry mixture and the rest of the lemon juice; reduce to a rich sauce consistency.
Meanwhile, heat grill over high heat. Brush steaks with oil and sprinkle with salt. Cook to desired doneness (2-3 minutes for rare, and up to 5 minutes each side for well done.)
Serve immediately with the sauce and garnish with fresh strawberry slices.
Serve with garlic mashed potatoes and steamed veggies.
Recipe courtesy of some intense internet searching to find a savory strawberry recipe
Image courtesy of Google Images - as a child I didn't much care for strawberries, perhaps my parents should have served them with steak