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Well Hellooooo Jack Frost! Where have you been all of my life?

I know, I know. Most of you are probably really missing summertime; the beaches, shorts and t-shirts, flip flops. Me? I’m right at home in a wintry wonderland; snow capped mountains, sweaters and the crackling fireplace. While you may be missing the fresh summer salads, Pinot Grigios, pina coladas and mai tais, I’m really good with bourbon, whiskey and cabernets. And bring on the soups, stews and chilis while you’re at it! Even though nothing beats a cute flip flop, my love for winter may be the only indication I received any traits from my New York born and bred father.

That said, fall and winter seasonal foods do not have to be limited to just soups and stews. Don’t get me wrong, I do love a good spicy chili or creamy potato soup or clam chowder in a sourdough bread bowl, but what I REALLY like in the winter is a hearty, stick to your ribs, Southern Comforting meal like this Espresso Rubbed Filet Mignon with a Bleu Cheese Mushroom gravy. Oh YEAH baby! NOW you are speaking my winter love language!


Espresso Rubbed Filet Mignon with Bleu Cheese Mushroom Gravy

  • 4 Filet Mignon Steaks – This recipe will work with any cut of steak you prefer
  • 1/2 cup Espresso
  • 1/2 cup Espresso Balsamic Vinegar – Or a good aged balsamic
  • 1 cup good olive oil
  • 1 tbsp. salt
  • 1 tbsp. pepper

…for the gravy:

  • 1 wedge Bleu cheese – I prefer Rogue Creamery Smoky Blue or Rogue River Blue
  • 2 tbsp. good olive oil
  • 2 cups fresh mushrooms
  • 1 tbsp. fresh Rosemary, chopped
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1/2 cup good red wine
  • 1 tbsp. flour
  • 2 tbsp. butter
  • Salt & pepper to taste



Add vinegar and oil to a ziplock bag and allow to marinate at least 4 hours. Remove from marinade and place on a plate in the fridge until steaks are dry. Remove from fridge and allow the steaks to come to room temperature. Blend salt, pepper and Espresso. Rub steaks on all sides with seasoning blend. Prepare on grill to your preference or by pan searing on the stovetop and finishing in the oven until your desired temperature is reached.

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For the gravy, heat oil over medium high heat in a skillet.  Add mushrooms, salt & pepper. Saute’ about 5 minutes. Add wine and allow to reduce for about 2 minutes. Add beef stock and Rosemary, then whisk in flour until smooth. Add heavy cream. Whisk in bleu cheese until smooth. Allow to simmer about ten minutes until thickened. Whisk in butter. Serve over steaks and also excellent over rice or mashed potatoes.


Life is too short to eat ugly food y’all.