Candace McMenamin
Lexington, SC

Chili-Cinnamon Southwestern Grilled Steak

Ingredients:
4 (10oz.) Kansas City Strip Steaks

Rub:
2 tablespoons chili powder
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon dried oregano

Garnish:  Cilantro sprigs

Directions:
Prepare grill for medium-hot direct cooking.  In a small bowl, combine chili powder, cinnamon, cocoa, salt, and oregano.  Sprinkle on both sides of steak.  Place on grill and cook 5-8 minutes per side or to desired degree of doneness.  Remove from grill and garnish with cilantro if desired. 

Yield: 4 servings

Ingredients:

1/2 c white cooking wine
1/4 c red wine vinegar
1 c apple jelly
1/2 c thinly sliced green onions
1/4 tsp smoked sweet paprika
1 tsp minced garlic
1 tsp seasoned salt
1/2 tsp crushed red pepper

Directions:  Stir together all ingredients in medium microwave-safe bowl.  Microwave on high for 2-3 minutes
until jelly is melted, stirring after each minute. Serve over ribeye steaks

Alex Shapiro
Chicago, IL

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6 ounce) filet mignons

Directions:
In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain.  Pour off excess fat from skillet.  Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat.  Cook shallots in butter stirring until softened.  Add dried blueberries, port and beef stock.  Simmer over medium-low heat until liquid is reduced by half (about 4 minutes).  Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter.  Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon.  Keep sauce warm.

Cook filet mignon to medium rare.  Place each filet on a plate and spoon over the top.  Garnish with tarragon.  Serves 4.