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.

John Pollette
Dunnellon, FL

Ingredients:
1/8 teaspoon paprika
1/8 teaspoon oregano
1/8 teaspoon mexican chili powder
1/4 teaspoon onion powder
1/4 teaspoon brown sugar
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon fresh groud black pepper
dash of ground coriander
dash of ground ginger
1/8 cup of soy sauce
1/8 cut teryaki sauce
2 tablespoons of bourbon
1 tablespoon of bacon drippings – (you can substitute a good olive oil)
couple dashes of tobasco

Directions:
Mix all the dry ingredients together in a mixing bowl.  Add the liquids
and stir to incorporate.  Take a one gallon size resealable plastic bag
and add the mixture.  Then add 2 steaks and remove all possible air within
the bag without spilling any of the marinade.  Be sure that both steaks
are coated extremely well and place in a shallow pan in the fridge. 
Marinate from 4 to 12 hours.  Depending on your preference of the intensity
of flavors.  Then cook to desired doneness. 

John Pollette
Dunnellon, FL

Ingredients:
1/8 teaspoon paprika
1/8 teaspoon oregano
1/8 teaspoon mexican chili powder
1/4 teaspoon onion powder
1/4 teaspoon brown sugar
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon fresh groud black pepper
dash of ground coriander
dash of ground ginger
1/8 cup of soy sauce
1/8 cut teryaki sauce
2 tablespoons of bourbon
1 tablespoon of bacon drippings – (you can substitute a good olive oil)
couple dashes of tobasco

Directions:
Mix all the dry ingredients together in a mixing bowl.  Add the liquids and stir to incorporate.  Take a one gallon size resealable plastic bag and add the mixture.  Then add 2 steaks and remove all possible air within the bag without spilling any of the marinade.  Be sure that both steaks are coated extremely well and place in a shallow pan in the fridge.  Marinate from 4 to 12 hours.  Depending on your preference of the intensity of flavors.  Then cook to desired doneness.