Tonight's dinner was inspired by a post someone had posted of their dinner a couple weeks ago on The Woodlands/Spring Food Group on Facebook. She had taken hamburger meat and did a bacon wrapped "steak". From the looks of it, it looked like a filet mignon until you read the description. I was so inspired by it that I had to give it a try. I did a play on it and conveniently had some hamburger meat in the freezer.
I took the meat and lightly seasoned it with garlic and onion powder, basil, salt and pepper. I formed it into the shape of a filet and pan seared it so it forms a nice crust and to render out the fat in the meat. I pulled the meat and poured out some of the fat and reserved a bit of it.
While the pan was still hot, I tossed in the onion and garlic and cooked that down for a bit then added the mushrooms. After the mix had been cooked down, I poured in the red wine that I had left over and let that cook down a bit then added back in the "steaks". Most important part here is to let the wine cook down for a little while. If not the alcohol is going to be overpowering and the beef flavor will not come through. Caution: May get drunk from fumes because I may or may not have gotten drunk from the fumes.
Onto the challenge...how to plate this and make it look clean. There really was no way. I had two plates that I was working on and this was the cleanest look of the two.
There is something about a plate that is a hot mess with gravy...it is just so comforting.
The meal was overall very good. The sauce was very well balance between the flavors of the red wine and the fat from the beef.
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