Monday, May 9, 2011


Let me just start & end with....THIS IS TO DIE FOR!  If I had to chose my last meal, this without a doubt, would be it!  If you are looking to impress your guests or just treating yourself, this is the way to go!  One thing I do want to stress is how important the cut and quality of the beef is!  Spend on a high quality, grass-fed filet!  We get ours from Black Earth Meats in Black Earth, WI.  The end result of the filet was like butter, I did not even "have to" use a knife.

This recipe inspiration is from the cookbook "The New Steak" by: Cree LaFavour


-1 tsp. black peppercorn
-1 tsp. whole coriander
-1 tsp. sea salt
-1/4 tsp. ground cloves
-1/2 tsp. cinnamon
-1/2 tsp. unsweetened cocoa
-1/2 tsp. raw sugar
-1 tsp. freshly ground coffee

-2 grass-fed filets
-1 tblsp. grass-fed butter

In a food processor or spice blender, blend all rub ingredients well.  Then pat the dry rub onto all sides of the filet.  Really be sure to press it into the filet, so you have a nice coating. Next melt butter in a cast iron skillet on high.  Let pan get nice and sizzling hot. Then add your coffee-rubbed filets.  Cook 5 min. on each side, then move filets and skillet into a 400 degree oven for 5 min.  This will give you a medium-rare filet.


-2 large parsnips
-2 large golden beets
-2 large red beets
-sea salt & pepper to taste
-2 tblsp. olive oil

Preheat oven to 425 degrees.  Peal root vegetables and slice into thin slices (1/8 to 1/4 inch).  Then, in a bowl toss veggies with oil and S &P.  Next place them on a baking sheet on a single layer.  Place in oven and roast for 35-40min.


-1 bunch kale
-4-5 garlic cloves sliced
-sea salt & pepper to taste
-olive oil

Trim and wash kale.  Heat a cast iron skillet to medium-high and drizzle a small amount of olive oil into pan.  Add kale and garlic with S & P and saute 4-5 min.

ENJOY!  Eat Well & Be Happy!

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