The filets were huge and cooked perfectly. Ruth Chris beware. I read and tried a super technique for cooking thick steaks, not just filets. Think it through. Room temperature for about 30 minutes. Salt and pepper steaks. Place on foil lined cookie sheet. Put steaks in oven for 25 minutes at 275 degrees. After that, sautee the steaks in a mixture of olive oil andbutter until browned on all sides. Let rest a few minutes. It should be pink inside but warm.
Mushroom Ragout
INGREDIENTS
1. 1 tablespoon unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 1 large shallot, minced
4. 1 1/2 pounds mixed wild mushrooms, such as chanterelles, oysters and shiitake, thickly sliced
5. 2 tablespoons brandy or Cognac
6. 3/4 cup low-sodium chicken broth
7. 1 cup heavy cream
8. Salt and freshly ground pepper
9. 2 tablespoons snipped chives
DIRECTIONS
1. In a large deep skillet, melt the butter in the olive oil. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the mushrooms and cook, tossing, until browned, about 15 minutes. Add the brandy; simmer until evaporated. Add the broth and cook, stirring frequently, until reduced by half. Add the cream and cook until slightly reduced, about 12 minutes. Season with salt and pepper and stir in the chives.
Salad was a wedge of lettuce topped with a blue cheese dressing.
Simple, yet elegant.
BTW---Wine was Stag's Leap Merlot, Vintage 2005 from a very private collection in the family winery.
It aged beautifully and was superb.
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