Huckleberry Balsamic Prime Filet, glazed Roots, and Baby Red Rustic Mash

[civilsmoker]

So we have have been passing on filets for many weeks as they just haven’t looked good…..that changed this past weekend….. scored these 4 USDA Prime cuts and they spoke to me!

I trimmed them up and the salted for a 36 hour dry brine session, the wife likes beef this way!

Bingo all dry brined… they turned a nice deep color!

They got wrapped with bacon and then a light coating of sweet soy for color….

On the Weber gill at 2/3 high…..350 degree closed temp….

I rotated them every 4 mins to get a nice sear…..they got 16 mins of searing…… they were INT of 110 at this point….

They then got moved to the top rack to roast for another 6 mins at the 325. I turned them at 90 seconds to keep the roasting even….pulled them when 2 were 125 INT and 2 at 140 (for the wife and daughter)

Once the filets were pulled they went in the house oven in a rack @ 140 while the sides finished….. the roots pan steaming in seasoned bone broth….

As the bone broth reduced I added a bit of butter, fresh herbs, and raw sugar to caramelize them on high heat….

The full meal deal here, the wife’s home made bacon Cesar…..the roots, baby reds and then all dressed with my wife’s huckleberry preserve, red wine, balsamic reduction……

The money shot topped with some “green” ie chives and chopped herbs!!!!

Proof in the meat pudding!!!! Man this was worth the wait!

Thanks for indulging me in my meat addiction!

 

[indaswamp]

O.M.G.!!!! Salivating!!!! Fanfriggintastic!

 

[schlotz]

Dang civil, you're knocking meals out of the park! Interested in the wine reduction, love the color and betting the taste is killer.

 

[chopsaw]

That's my kind of plate right there . Nice work .

 

[normanaj]

Some great looking vittles you got there!

 

[Jim_C]

Very nice. The huckleberry preserve and balsamic reduction must have added a nice pop of flavor.

Even the title of the thread was all chef like.

 

[civilsmoker]

Dang civil, you're knocking meals out of the park! Interested in the wine reduction, love the color and betting the taste is killer.

Thanks schlotz!

My wife has been making variations of this reduction for many years, there are two past threads (blasts from the past) with versions of the recipe. For the huckle berry part, she adds huckleberry preserves for the sweetness vs the sugar. We have made this with fresh blackberries, ie Gordon Ramsey uses fresh blackberries and preserves in one of his recipes and that is were she refined the recipe from. Its rather easy to make, it just takes the full time to reduce out the alcohol out of the wine.

https://www.smokingmeatforums.com/t...samic-red-wine-reduction.313905/#post-2310395

https://www.smokingmeatforums.com/threads/cherry-wood-roasted-rack-of-lamb.291178/

 

[civilsmoker]

O.M.G.!!!! Salivating!!!! Fanfriggintastic!

Much appreciated swamp!

That's my kind of plate right there . Nice work .

Thanks chop, its a staple in my bood! Meat and spuds!

Some looking vittles you got there!

Many thanks normj!

Very nice. The huckleberry preserve and balsamic reduction must have added a nice pop of flavor.

Even the title of the thread was all chef like.

Thanks J_C! yea the huckleberry tone was very complementary and especially so for the mash, that combo was very tasty!

 

[jaxgatorz]

Freaking fantastic !!!!!

 

[JLinza]

"Good Granny." That looks downright, fantastic. Excellent cook, Civil.

 

[sawhorseray]

I BET IT WAS WORTH THE WAIT, THAT FINISHED PLATE ARE WHAT DREAMS ARE MADE OF. NICE WORK CIVIL, YOUR MEALS ARE ALWAYS TOP NOTCH! RAY

 

[civilsmoker]

So we had a few little parts of leftovers so we had a "nice" lunch today. I butter and herb seared/refired the parts that I string tied back together.... then the wife scratched up some fettuccini Alfredo.....topped with the remaining glaze, some parm and fresh chopped herbs.....

 

[civilsmoker]

Freaking fantastic !!!!!

Thanks jax!

"Good Granny." That looks downright, fantastic. Excellent cook, Civil.

Many thanks JL!

I BET IT WAS WORTH THE WAIT, THAT FINISHED PLATE ARE WHAT DREAMS ARE MADE OF. NICE WORK CIVIL, YOUR MEALS ARE ALWAYS TOP NOTCH! RAY

much appreciated RAY! We live food at our house!

 

[Smoke-Chem BBQ]

Awesome meal, and the photography to go with it!

I've been spending time in the high country picking huckleberries (they don't grow much below 4000-5000') trying to get enough to make huckleberry preserves. I'd have been there already if not for all of the berries getting diverted to pancakes and ice cream toppings... The picking is slow going...best rate for me is about a pint an hour if I'm in a good patch, but I get to see some beautiful country in the Idaho panhandle, and on one trip this little lady. I did NOT intend to get so close to a moose, but I just stumbled into her. Fortunately, she wasn't in a stompin' mood.

 

[BrianGSDTexoma]

OMG! Everything just incredible right down to the salad!

 

[schlotz]

Thanks schlotz!

My wife has been making variations of this reduction for many years, there are two past threads (blasts from the past) with versions of the recipe. For the huckle berry part, she adds huckleberry preserves for the sweetness vs the sugar. We have made this with fresh blackberries, ie Gordon Ramsey uses fresh blackberries and preserves in one of his recipes and that is were she refined the recipe from. Its rather easy to make, it just takes the full time to reduce out the alcohol out of the wine.

https://www.smokingmeatforums.com/t...samic-red-wine-reduction.313905/#post-2310395

https://www.smokingmeatforums.com/threads/cherry-wood-roasted-rack-of-lamb.291178/

Thank civil, definitely going to try this one.

 

[civilsmoker]

Awesome meal, and the photography to go with it!

I've been spending time in the high country picking huckleberries (they don't grow much below 4000-5000') trying to get enough to make huckleberry preserves. I'd have been there already if not for all of the berries getting diverted to pancakes and ice cream toppings... The picking is slow going...best rate for me is about a pint an hour if I'm in a good patch, but I get to see some beautiful country in the Idaho panhandle, and on one trip this little lady. I did NOT intend to get so close to a moose, but I just stumbled into her. Fortunately, she wasn't in a stompin' mood.

View attachment 722570View attachment 722571View attachment 722572

yea fresh huckle berries don't last long! Nice pics, but the Idaho I'm from is just a gravel road and nothing to see......LOL, the house is over 4K BTW...... Very cool on the moose!!!!

OMG! Everything just incredible right down to the salad!

Many thanks Brian! It was a full meal!

Thank civil, definitely going to try this one.

you are welcome, its an easy thing but tasty! Just be sure to spend the full simmer time to get the alcohole to burn out, that will take at lease 30 min.

 

[912smoker]

What a meal CS
Steak is perfection....
and those carrots WOW !

Keith

 

[civilsmoker]

What a meal CS
Steak is perfection....
and those carrots WOW !

Keith

Much appreciated Keith! The carrot cook method was “learned” from the “Professional Cookbook”. You can use white wine or chicken stock (bone broth) as the liquid, 1/4 to 1/3 cup, you boil it covered on high heat till they are par cooked then you remove the lid and then cook out the liquid to concentrate the flavor and glaze….

 

[JLeonard]

as always, pure perfection.

Jim