Beef Bucket List: Grass Fed

We at Suzy Sirloin are excited to announce the launch of another great beef option—grass fed steaks. Now you have a new beef to add to your bucket list! Go ahead and #CelebrateMeat with Suzy Sirloin.

Here are some reasons why you should try this great choice:

• We are lucky enough to know the passionate rancher behind this operation. Based in New York, New Jersey, and Pennsylvania, he has been raising grass fed cattle for the past 20 years and has always stuck to that method. He also grows his own feed on his farm. All local, made with passion and expertise.
• Grass fed beef is unique to its geographic location because of the soil content. Beef from Virginia will have a different taste than beef from Australia or New Jersey. All delicious, all unique.
• According to the Mayo Clinic, grass fed beef is packed with omega-3 fatty acids which is heart healthy. All nutritious and healthy.
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Mrs. Green's Natural Market: Grilled Filet Mignon with Béarnaise Sauce

Courtesy of Mrs. Green’s Natural Market

Recipe by: David Kiser

When grilling premium quality steaks less is more. Just a bit of seasoning and few minutes on the grill gives you succulent, tender filet. Pair with this simple, decadent béarnaise sauce for the perfect home cooked Valentine’s Day dinner for two!

Grilled Filet Mignon Recipe

Serves 2

Ingredients

1 package Suzy Sirloin All Natural Steak
Bill Baron’s All Natural Steak & Burger Seasoning

Instructions

1. Remove the filets from the refrigerator and allow to come to room temperature, about 30 minutes. Season both sides of the steaks with the Steak & Burger Seasoning.
2. Heat a grill pan over medium-high heat until hot. Add the steaks and allow them to cook about 3 minutes. Then rotate them about a quarter turn to make grill marks and cook another 3 minutes.
3. Flip and repeat on the second side, 3 minutes, quarter turn and another 3 minutes. This will get you a rare to medium-rare steak. If you want it more done, place it in a 350⁰ oven for 4 to 5 minutes.
4. Remove and allow to rest on a plate, tented with aluminum foil for about 5 minutes before serving.

Béarnaise Sauce Recipe

Makes about one cup

Ingredients

1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon

Instructions

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

About the Author: David Kiser

David is a seasoned chef with a Culinary Arts Associate of Applied Science Degree from the Art Institute of Houston. Before joining Mrs. Green’s, he spent 14 years with Central Market in Houston where he taught cooking classes, booked chefs, and managed day-to-day cooking school operations. David loves to cook and inspire others to discover the joy of food.

Suzy Sirloin's Personal Favorites

My personal favorite is a Prime aged NY strip steak it’s full of flavor. Berkshire pork is so delicious I had it for lunch, dinner and then breakfast in 1 day – I could not believe how amazing it tastes. I also love pork baby back ribs and bacon.

Secret tips for cooking delicious meat

• All the best steak house chefs tell us to always and only use Kosher Salt- it helps bring out the flavor in the meat.
• Buy it cold, serve it hot, keep it clean
• Buy the best steak you can afford,
• Always cook on the hottest flame and using a cooking thermometer
• Take it off the heat before your desired temperature because it continues to cook in its own heat.