Filet Mignon with green salad and paired with Mastro Scheidt 2017 Cabernet Sauvignon DCV

You may have noticed this is the first picture of beef since the beginning of the shelter at home order. I don't eat a tremendous amount of cow to be honest. I like cow and cow pairs with Cabernet really well, but it has taken a back seat for special occasions these days.

That said, I talked to my long-time friend John, who happens to own a prime steakhouse in Clovis, to see if I could get some steaks off of him. Think of it as "take-out" that you cook at home. And another message, continue to support your local, family owned restaurants, they need and want your support not just now but all the time.

I love cooking steak classic French style in a saute pan and finishing in the oven. Take a hot pan, using bacon renderings, then sear off each side of the filet in the pan and transfer the steaks to a small pan and put in a pre-heated 425 degree oven for 10 minutes. Remove the steak from the oven and place on the open oven door. Season the steak with a pat of butter and allow to rest on the door of the oven for another 5 minutes. Yes, it takes patience to see your steak sit there (please don't walk into the oven door or burn yourself), but it's best that the steak stays warm but doesn't cook. Season the steak again with salt. I'm going for Mid-Rare+ on a thick cut 8oz filet.

Salad Dressing
3 tablespoons Mayonnaise
3 tablespoons Yogurt
2 tablespoons Vinegar
Several shakes Worchester Sauce
A couple shakes of Celery Salt, Garlic powder
Plenty of ground black pepper
Fresh or dry Dill

Mix all the ingredients in a bowl and let stand in the refrigerator for 20 minutes and test to see if you like it. The dried ingredients need time in the bowl to hydrate an incorporate into the wet ones, so don't taste the dressing until after it sets

Make a green salad however you'd like, my version in the picture was romaine lettuce, tomato, cucumber and homemade croutons