Friday, December 21, 2012

Foiled Again: Top Chef Seattle Episode 7 Quickfire Inspiration

By: Finance Foodie

Now that I'm chillaxing in my family's home for my lazy winter break - with a large kitchen and ample cooking tools at my disposal - I decided this would be the perfect opportunity to start cooking again (especially now that I have help with the dreaded task of washing the dishes and pans!).  And as I have been avidly watching Bravo's Top Chef Seattle (have actually watched all TEN seasons -  that's dedication!), I thought what better way to get inspired than to use each episode's Quickfire challange to plan my next dish?
bravo, top chef
In this past Wednesday episode's Quickfire Challenge, the chefs could cook anything they wanted, as well as use anything they wanted to use in the pantry. Sounds easy right? Here's the catch -everything was wrapped in aluminum foil and whatever ingredient they unwrap they had to use! Plus they also had to use the aluminum foil as a cooking vessel. Given all the randomly wrapped most unitentifable items in our freezer - I couldn't think of a more fun way to make a new creative dish (and clean out the fridge at the same time)!
﻿top chef, season 10, seattle, kristen kish, bravo
The winner of the Quickfire, Kristen, made a cake. I however ended up unwrapping a piece of filet mignon from Certified Steak amd Seafood Company. And some Bacon. Looks like I'll be making a savory dish today. Doing a quick Google search, I stumbled across a recipe for bacon wrapped filet mignons on MMMM nothing better than some incestuous meats. Plus it looked super easy and pretty fail proof.

Teixeira's Pan-Seared Bacon Wrapped Filet Mignon
*2 filet mignon steaks
*4 -6 slices bacon
*1 tablespoon butter
*fresh ground black pepper
*sea salt
*toothpick (preferably un-dyed)

1. Preheat the oven to 375 degrees.
2. Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat.
3. Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets.
4. Add the butter to a 12", oven safe skillet and begin to melt over low heat.
5. Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick.
6. Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat.
7. Increase the heat under the skillet to medium and then add the fillets.
8. Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time.
9. Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference.
10. Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb.
11. Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.

So what was the end result? Well, luckily the quality of the meat far outshown the quality of my novice cooking skills. 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, it has to be tasted to be believed. It is a flavor you will remember long after your meal is over.  But don't believe me? Check them out on the cheap for yourselves. Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order. And for the non-meat eaters, they also sell seafood, including my favorite - the Chilean Sea Bass.  Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Plus it's easy to cook - just toss a filet into a pan with some lemon, salt and butter and sear it to perfection!
****Giveaway**** wants to give one reader their own inspiration in the form of a 12 month subscription to Food and Wine Magazine.

Grand Prize: One Year Subscription to Food and Wine Magazine (ARV: $40) - Congrats Michelle Tucker! 

There are FIVE ways to enter
1. REQUIRED: In my comments section, tell me what food item you are most excited to create for the holidays. Also please include your email address so I can contact you if you win!
4. Vote in the Save a Chef competition! Vote via Twitter or Text for 1. #savechefeliza 2. #savecheftyler 3. #savechefkuniko (leave a seperate comment telling me this).
5. Follow Certified Steak and Seafood on Twitter or Facebook (leave separate comment telling me this)

Contest ends Wednesday, December 26, 2012 at 12pm EST. Winners will be chosen via random integer generator on announced on the site shortly afterwards!!

Content, magazine subscriptions and/or other value (other than those labeled "Source: Finance Foodie") provided by our partner, Bravo. This sponsorship (steaks and sea bass) is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

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