Do you like a smoky taste?

I do. We’re big outdoor smokers at my house. (Not the nicotine-addicted kind, mind you.)

We fire up the smoker on holidays (yum — smoked turkey) and whenever we are hankering for something with that undeniable flavor.

Here’s a recipe for a smoke-infused filet in red wine sauce with garlic and lots of other amazing flavors.

Try it this weekend and your taste buds will thank you!

Smoked Filet with Marchand de Vin Sauce
(serves four)
4 6oz Filet Mignon
2 Cups Red Wine
1 Cup Beef Broth
2 Shallots minced
1 Clove Garlic minced
1 sprig fresh thyme
2 Tablespoons cold butter cut into four pieces
Juice of 1 lemon
Salt and Pepper
½ cup wood chips for smoking, such as hickory, apple or cherry

In an outdoor smoker or stovetop smoker, prepare wood chips for smoking and smoke filets for ten minutes.  This is not the cooking method but just a step to increase the flavor of the meat.  Grill filets over high heat. Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

In a medium sauce pan add shallot, wine, broth, thyme and garlic and reduce by two thirds.  Strain out shallot, garlic and herb and remove from heat.  Whisk in lemon juice and butter one piece at a time and serve over smoked filets.

I love all the different names for cuts of meat. But my favorite has to be the Cowboy Steak.

There are conflicting ideas as to the real origin of the name, but generally it is any of the cuts with the bone in like bone-in ribeye. Cowboys in days of old used that bone as a handle when chowing down out on the range.

I don’t think they were able to carry a Reed & Barton flatware set around with them while they were wranglin’ doggies.

Their cut of meat looked something like this . . .

I have a feeling their meal was not as neatly presented but you get the idea.

That kind of history fascinates me. People have been enjoying the simple goodness of a great cut of meat cooked over an open flame for centuries and centuries.

I’d say that puts us in great company!

Now, where’d I leave my lasso???

Okay, maybe you’re ready. Those are just some song lyrics from the beautiful Beyonce Knowles and her gal pals.

But this recipe is really not for the faint of heart. It mixes chocolate (yum), brandy (interesting), beans (hmmm) and habanero jelly (hello spice!).

And, of course, your favorite cut of steak.

Paul over at Last Chance Dinner Club gives us the complete lowdown. He calls it “Paul’s Steak with Chocolate Brandy Sauce and Habanero Jelly.” 

In theory, it sounds like a blending of so many delectable things. Chocolate, liquor, beans, spicy jelly, steak.

But as a combo? I don’t know.

Try it if you dare! Here’s that link again:

http://lastchancedinnerclub.wordpress.com/2008/03/10/paul%E2%80%99s-steak-with-chocolate-brandy-sauce-and-habanero-jelly/