Kansas City Steak

On Saturday night I had a moment that brought me back to my furtive single days. Rooster was in Indiana at the cabin we share with The Bachelor, Ms. Sassy and The Woodsman. I was at home attempting to get organized (AKA catching up on all the movies I have missed this year thanks to pay-per-view).

First pangs of hunger and I was on the phone ordering pizza (I should have been inventing pizza and submitting to Mama Mary's, but I never win that contest. Never). When the delivery man arrived, I ran to the shared front door barefoot and in “gym” shorts that haven't seen the gym in months. That’s when my neighbor entered the building. Instead of doing the proper thing, which would be saying hello-how are-you-and-isn’t-it-a-nice-night, I dashed into my apartment.

Funny how solo pizza eating feels so shameful. I wonder if winning two dozen sophisticated steaks would improve my confidence (or my manners).

KANSAS CITY "SPICE UP YOUR STEAK" CONTEST

The Rules: Recipe must be a steak or steakburger marinade, rub or sauce. Recipe must be able to serve a minimum of 4 people. Judging will be based on the following criteria: Creativity (40%), Originality (40%) and Overall Appeal (20%).

The Prize: Grand Prize: One (1) years worth of steaks awarded in (12) twelve $100 (one hundred dollar) monthly gift certificates + (1) Wilton Armetale Grillware Set valued at $100. ARV $1,300. First Prize: $400 (four hundred dollars) worth of steaks, awarded in (4) four $100 (one hundred dollar) monthly gift certificates. ARV $400.

Rooster's Entry: Blue Port Sauce (real name withheld on Rooster's request)

2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
½ cup dried blueberries
1/2 cup port
¼ cup beef stock
1 ½ teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6-ounce) filet mignons

In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.

Cook filet mignon to medium rare. Place each filet on a plate and spoon sauce over the top. Garnish with tarragon

Serves 4.