This…
Put me in the top 10 at the World Food Championships just a few weeks ago.
If you’re not familiar, it’s only THE biggest food sport competition in the world.
So, I have a little story to tell.
I almost didn’t go.
I live in Birmingham, Alabama and I had a 10 hour drive to Kissimmee, Florida. My husband and I had recently separated and I was stressed out, worried about things at home, etc. Although we were on the brink of divorce, Mark was my biggest fan and pushed me to go. I left home, got to Montgomery and turned around and went back home because I didn’t feel strong enough; I was scared. I spent about an hour at home being a pansy ass but ultimately I decided to get my shit together and go.
If there ever was a time to put my big girl panties on, this was it.
I’m so glad I did.
Our challenge was to make an amazing 6 oz. filet and incorporate one of Saucy Mama’s Sauces. My idea was to make a caprese filet with fresh basil, mozzarella, tomatoes and a balsamic drizzle, and I was so damn excited. I was confident.
I had a solid ass plan in place.
But…I had a problem; there was no balsamic sauce. Nada. None. My plans were crushed within a matter of seconds – we had a very short period of time in which to grab the sauces we wanted for our dishes.
This was 10 minutes before the clock started.
I obviously had to change my game plan. Because all the balsamic had been taken, I grabbed Saucy Mama’s Apricot Ginger and Sesame Ginger.
I hyperventilated a little, I thought I might kinda sorta throw up, and was obviously in a state of panic. So my husband (ex) made the executive decision to go get me a glass of wine so I could calm the hell down.
Good move, Mark. And, yes, he was there with me the day of the competition despite our divorce. He was my biggest advocate and help; I really don’t know if I could have done it without him.
The end result was this little pretty thing. I also grilled some asparagus and caramelized shallots and green onions. All of this was topped with some beautiful microgreens given to us by a local farmer there in Florida. The steaks were provided by Kansas City Steaks, and they are amazing- seriously one of the best steaks I’ve ever had.
My last minute idea absolutely ROCKED.
I had absolutely no expectations whatsoever, except to gain experience and to meet some awesome people. I had an amazing time, and although at first I was intimidated to compete with all of these talented foodies, I quickly became comfortable and realized I was in my zone.
All of the competitors did outstanding and I felt honored to be there.
Here’s my recipe – please keep in mind that I don’t have a copy of the written recipe that I turned in, but this is very close, if not exactly the same.
Bon Appetit!
Ingredients
- 10 fresh asparagus stalks, rinsed and bottoms snapped
- Olive oil
- 2 shallots, diced
- 2 green onions, sliced
- 1 cup European salted butter, halved
- 1/3 cup Saucy Mama's Sesame Ginger Dressing
- 1 tbsp Saucy Mama's Apricot Ginger Mustard
- 2 tbsp soy sauce
- 2 6 oz. filet mignon, at room temperature
- 1 tbsp. olive oil
- Salt and pepper
- 2 tbsp. salted butter
- Microgreens for garnish (optional)
Instructions
- Heat grill to medium high and grease.
- Drizzle asparagus with olive oil and sprinkle with salt and pepper.
- Grill asparagus for 2-3 minutes, rolling after 1 minute to cook evenly.
- Salt and pepper filets on both sides.
- Sear, turn heat down to medium and cook until medium rare.
- In a sauce pan, combine half of the butter, dressing, mustard and soy sauce. Bring to a low boil, whisk and reduce to low. Cover and simmer for 15 minutes, stirring occasionally.
- Salt and pepper the steaks.
- Heat the olive oil over medium high heat in a skillet or grill and add steaks to sear on both sides; reduce heat to medium and cook until medium well.
- Melt the other half of the butter over medium heat and add shallots and green onions, sprinkle with salt and cook until caramelized, about 10 minutes, stirring occasionally.
- Allow the steaks to rest for 15 minutes.
- Place the steaks on top of asparagus, top with shallots and onions. Garnish with microgreens.
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