Went on a long bike ride this afternoon, unsure if I was going to go - it was drizzling rain. But when I got to Vienna - it was almost a downpour. I decided, "why not" - it was warm enough out. I'd only get wet. Big deal. Besides - it's Memorial Day, I have the day off and the weather may clear up. So I headed west towards Purcelville on the W & OD, initially onset in a semi downpour. It cleared up about 30 minutes into the ride. Then it was beautiful. Very humid though. Wasn't sure if i was soaked with rain or sweat. biked up 18 miles, came back (36 total). Was pleasant. On the way back, I kept thinking of the steak I was going to have for dinner, the mushrooms that I was going to prepare in a roasted garlic and white wine reduction sauce. It made me pedal faster. So, with out adeu:


Filet grillé Mignon avec de la sauce rôtie à vin d'ail et de champignon
(Grilled Filet Mignon with Roasted Garlic and Mushroom Wine Sauce)

for grilling:
three to four 10oz Filet Mignon steaks, 1" thick cuts
dry sprinkle for steaks:
You can use McCormick's Montreal Steak Seasoning (or just combine all of these: 1 tbsp. kosher salt, 1 tbsp. cracked black pepper, 1/2 tsp. red pepper, 1/2 tbsp. garlic powder, 1/2 tsp. paprika, 1/2 tsp. celery seed, 1/2 tsp. dry oregano, 1/2 tsp. dry parsley)

for sauce:
5 large stuffing mushrooms, cleaned and sliced semi-thick
8 medium roasted garlic cloves*, roughly chopped
1 tbsp. extra virgin olive oil
2 tbsp. margarine or butter
1 large scallion sliced
1 cup dry white wine
kosher salt and cracked pepper to taste


Make sauce first, then grill steaks:

To prepare sauce:
In a large skillet on high heat, heat olive oil and sauté roasted garlic with scallions and mushrooms for 1 minute, then add margarine or butter and continue to sauté for another minute. Add dry white wine, salt and cracked black pepper - continue to stir for another 2 minutes. Cover and set aside until grilling is complete.

To grill steaks:
On medium high grill (preferably charcoal grill), put steaks on for 2 minutes on each side, then add the dry sprinkle on each side for another minute or two per side - cooked until desired rareness. Plate steak and judiciously smother steaks with Roasted Garlic and Mushroom Wine sauce. Enjoy!

*roasted garlic cloves: On the grill or in a preheated oven at 400 degrees, put a bulb of garlic ( top sliced off) head up, drizzled with olive oil, pinch of cracked pepper and loosely crumpled up into a sheet of tin foil. Let roast on grill or in oven for about 20-30 min. Remove and let cool. Squeeze roasted garlic out of paper skins, chop up and use.