KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Faux Filet Mignon

KOL Foods Delmonico, Petite Bistro Tender or Strip Steaks
6 Strips of KOL Foods nitrate free beef or lamb "Bacon”
Kosher Salt
Cracked black pepper
Compound Margarine (Margarine mixed with salt, garlic, basil & a hint of oregano)
Canola Oil (substitute grape seed oil or saffron oil) for frying and searing.

This recipe is so simple, but the taste is so delicious. 

In a flat iron skillet fry up 3 strips of "beef bacon”. While they’re frying, take the steak and wrap the edges with the remaining 3 strips of "beef bacon”. To secure the "bacon” use toothpicks to and ‘pin’ the strips around the steak. Be careful not to stick the toothpicks into the meat, just pin the strips on like you would pin a button onto a shirt.

Once the "bacon” is nice and crispy. Put it aside, but keep the rendered fat in the pan. Turn the heat up on the pan to scorching hot. Do not use a non-stick pan as the non-stick coating can come off with some pans.

Season both sides of the steak with kosher salt and fresh cracked pepper. Once the pan is hot, sear the steak for about a minute and a half per side. Then place in a 350 degree F oven for about three and a half to four and a half minutes for medium depending on the thickness of the steak.

Once done. Put a tablespoon of compound margarine on top of the steak and let it melt into the meat. Let the steak rest on a cutting board for ten to fifteen minutes. Then remove the toothpicks and slice against the grain and serve on a bed of fresh seasonal greens.

Oh and those three strips of crispy "bacon” you put on the side. Those are to munch on while the steak finishes in the oven. You’ll need them when you smell all the wonderful aromas.

Copyright 2013 Avi Levy – Avi’s Kosher Kitchen – Bar Shabatai Productions