It's What's for Dinner… And Dessert!!!

During May, KMZU hosts the Best Beef Recipe Contest. We've had the contest for a few years now, five I believe. If there is a day that people get to work early, the beef cook off is the day. As promised, I'm posting the winning recipe here. We'll also have the rest of the recipes in our KMZU cook book, as soon as I finish typing it. This year's book will contain all the recipes submitted last year and this year, so there is bound to be something you'll enjoy.
This month is National Dairy Month so we've decided to continue our delicious savory summer with a Dairy Dessert contest. It's underway now. The dessert must include some type of dairy product and the deadline for entry is June 26th. We'll announce the winner for this contest on Tuesday, June 30th, 2009. Recipes can be sent to KMZU Dairy Dessert, 102 North Mason, Carrollton MO 64633.. or email it to us at farmdept@kmzu.com

The 2009 winning Best Beef recipe was submitted by Tom Ecklund of Brookfield. According to Ecklund, it's a concoction he uses for elk and has modified it for beef. His recipe helped him when this amazing Treager Grill which I'm sure he's already put to use!! The recipe is creates an elegant, delicious home cooked steak… Even our die hard grilling guys loved it. Give it a try and let me know what you think!

PAN SEARED FILLET OF BEEF
With a Cranberry Merlot Sauce

Ingredients
Steak: 1 9oz Fillet
Olive Oil
Seasoning: 1Tbsp Cracked Pepper 1 Tbsp Garlic Powder
1 Tbsp Ground Pepper 1 tsp Dried Oregano
1 tsp White Pepper 1 tsp Season Salt
½ tsp Cayenne Pepper 2 Tbsp Salt

Sauce: 1 Cup Water ½ Cup Sugar
½ Cup Dried Cranberries
1 1/3 Tbsp Worcestershire Sauce
2/3 Cup Merlot (Does not have to be expensive)
¼ Cup Butter

Preheat your Oven to 450 Degrees

Preparation
Seasoning: Place all ingredients into a small plastic container with a lid, Shake until combined. Stir with a fork before using, because oregano will sift to the top when you shake it.
Sauce: Using a 12” Skillet on high heat, bring the water & sugar to a soft boil. Add Cranberries to the water and let them boil for one minute. Then add the merlot and Worcestershire, let it reduce for 7 to 8 minutes. Turn heat to low, stir in the butter, you are finished when the sauce coats the back of a spoon. (You do not what it to be syrupy but if it is really translucent just let it reduce longer.)
Steak: In a 10” Stainless Steal skillet, sear all sides of your fillet.
1. Get your pan hot
2. Dust all sides of the fillet with the seasoning
3. Drizzle just enough olive oil to coat the bottom of the pan
4. Sear all sides of the fillet (including edges), roughly 10 to 15 seconds per side
5. Place in 450 degree oven for 6 to 10 min depending on your oven. You want it to be Medium Rare for best results, but you can go to medium if you must. I wouldn’t go over that because then the steak will become tuff

Put it all together: Cut the fillet against the grain into four to five equal strips. Fan the strips out on a plate and spoon some cranberries and a little extra sauce over the strips. You will have extra cranberries and sauce left but if you cut the recipe down too far it doesn’t work out as nicely.

Tip: While your water comes to a boil for your sauce, sear your steak. While your steak is in the oven, finish your sauce. This way you should be done at the same time. Otherwise make your sauce first and take it off the heat and just bring it back to temperature before you top the steak with it.
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Hope you enjoy the recipe and don't forget to send in your favorite Dairy Dessert by June 26th. We're building a great prize package for the winner!!