Filet Mignon with Balasmic & Red Wine

This is one of our favorite ways to prepare filets in the winter when grilling isn't quite so appealing.

Ingredients:

Filet mignon (how many depends if you want leftovers or not)
1 red onion, sliced
mushrooms (I usually use 1/2 package), sliced
Salt and pepper
balsamic vinegar
red wine

Put a large skillet on the stove and preheat to med-high.  Add red onion first to start to soften it-

Add steaks and surround with mushrooms -

Cook for about 5 minutes and then add balsamic and red wine to cover the steaks.  I use more balsamic than wine.

Cook to desired doneness, flipping once.  We like ours medium-rare, especially with these fresh, grassfed steaks!

Serve with brussels and rice pilaf.

Grilled Sirloin Steak

Not too much in the way of directions for an amazing recipe here...just wanted to show how awesome the grassfed beef we get is!  We took advantage of a warm spell we had and uncovered the grill for this quick, delicious dinner.

The meat comes frozen and thaws best if you put it into the fridge the day before you plan to use it, rather than trying to speed up the thawing process by leaving it out.
Allow the steak to sit at room temperature for about 1/2 hour before grilling.

Make sure that hungry dog does not eat steak.

Season steak.  We really like Simply Organic's Chophouse Seasoning

Preheat the grill to medium-high.

Grill each side approximately 5-7 minutes, depending on the thickness of the steak.

Slice & serve!  Leftovers make great steak sandwiches for lunch, or beef for use in beef barley soup!

(NJ) Cheesesteak Sandwiches

We purchased a box (45lbs) of local, grassfed beef from a local farmer via a friend about a month ago.  As we were making our way through our stash of ground beef, strip steaks, and roasts, we came upon packages of chipped beef on New Years Day and decided to make cheesesteaks.

The ingredients of this recipe are simple:  good quality meat, sliced super thin.  Onions, peppers, mushrooms...whatever you have and whatever you want.  We only had onions for this preparation but it would be great with peppers & mushies.

The directions are even simpler:  brown the meat on medium/low heat with a little s&p.  As it cooks, push it onto the thinly sliced onions, leaving 1/2 of your pan for red meat in need of cooking to go.  Once it is all cooked, spread around to make sure the onions are well browned & add cheese.  I use cheese sparingly because the meat tastes so good, and to avoid unnecessary calories!

Serve on large fresh roll, add ketchup!  Champagne optional ;)  Happy New Year!