Thursday, June 10, 2010

Recipe of the Week: Steak with Strawberry and Black Pepper Sauce

Oregon strawberry season is a sure sign of summer in the Pacific Northwest.

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 Oregon berries, their fresh shelf life is short, and as a result so is the window to stock up. Fresh Oregon strawberries will be available at farmers markets, u-pick farms, roadside stands and local supermarkets all this month!

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

4 Texas prime beef filet steaks

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