Related Posts with Thumbnails


Subscribe to posts



 Subscribe to email posts

 Helle's Bells, my Etsy Shop:

November's Top 5 Posts

Lunch Lady Peanut Butter CookiesSimple Tomato Soup (Campbell's Copycat)Mom's Slow Cooked Boston Baked BeansMake Your Own Christmas Ornament WreathPumpkin Pie Latte




Unless otherwise noted, all content and photos are property of Elle @ Elle's New England Kitchen. Copyright 2008-14. All rights reserved. If you'd like to reprint an article or use a photo, please contact me for permission at ellenekitchen at gmail dot com. All photos, unless specified, have been taken by me, and if used without permission, an invoice will be forwarded to the proper business/individual. Thank you.



Proud member of FoodBlogs

Powered by Squarespace
« Heishi Bead Bracelet and Earrings | Main | Would Elizabeth Bennet wear this? »

Chilean Sea Bass and Filet Mignon

As a member of The Foodie Blogroll, we get to work with some great sponsors and this time around, it’s Certified Steak and Seafood Company.

Read through to the end of this post to see how you can win a $50 Gift Certificate to Certified Steak & Seafood Company!

The lucky winner is Martha Cantrell. Congratulations, Martha!

I was sent some of their Chilean Sea Bass and Filet Mignon to try out. We were so impressed! Everything arrives beautifully packaged and ready for you to thaw out and enjoy.

A bit of info from the company:

“Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.
Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.”

“Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile.”

Visit the Certified Steak & Seafood website! Use coupon FBR125D to get $25 off your order.

My 17 year old took a look at this plate and said "I remember making this exact dinner out of Play Doh!" How hilarious is that?!

To cook the filet, get it to room temp and season it well with salt and pepper. Heat the oven to 400 degrees and get an oven safe skillet nice and hot. Really, nice and hot. Add enough olive oil to coat the bottom of the pan and add each filet. Cook for 2.5 minutes on one side and using tongs (not a fork!), flip each to the other side. Make sure you get some of the oil in the pan under each filet. Cook it for 2.5 more minutes and then add a tablespoon of butter to the pan.

Pop the pan in the oven for 2 more minutes and remember when you take it out that the handle is hot. Add another tablespoon of butter to the pan and tilt the pan carefully toward you. Using a spoon, baste each filet with the melted butter for about a minute. Remove the filets from the pan and set aside to rest for at least 5 minutes.

Put the pan back on the heat and add about 1/2 cup of red wine. Add a couple tablespoons of balsamic vinegar, a teaspoon of grainy Dijon mustard, and a teaspoon or so of agave or honey. Let it cook down for about a minute, taste and adjust for seasoning, and serve it with the rested filets.

To serve on the side, I quartered one pound of baby Portobellos and sautéed them in a bit of oil and butter for a few minutes. Add 3 minced garlic cloves, a good glug of red wine and 1 teaspoon of beef soup base. Add some black pepper and keep sautéing the mushrooms until they’re nice and dark and rich. Again, this is all to taste.

Cerified Steak & Seafood Filet Mignon

Certified Steak & Seafood Chilean Sea Bass

For the Sea Bass, heat the oven to 450 degrees. Pat each filet dry and place in a foil lined pan. Season with salt, pepper and Italian seasoning. Drizzle each filet with olive oil and lemon juice. Add about 1/4 cup of white wine to the bottom of the pan. Place a pat of herbed butter (I used a Trader Joe’s butter that has garlic and herbs in it.) or regular butter on the top of each piece of fish.

Bake for 17-20 minutes. The fish will flake easily when done.

Certified Steak & Seafood Chilean Sea Bass

So as you can see, each of these can be cooked very simply, even on a weeknight. Don’t’ feel limited to special occasions when you can make any night special!

$50 Gift Certificate Giveaway!

1. So easy to enter. Just leave a comment here on this post and let me know what you'd most like to try from Certified Steak & Seafood Company. 

2. If you'd like any extra entries, you can share anywhere you like: Facebook, Twitter, Google+, Pinterest, etc. It's not required, but you can earn an extra entry for each share. Just leave a separate comment here on this post letting me know that you did.

I'll choose one winner (US only, please) in one week, on Friday, March 8th. Good luck!

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (18)

Looks incredibly tasty!!!!!

February 28, 2013 | Unregistered CommenterApril was in CT now CA

Wow!! That looks so juicy and yummy...

March 1, 2013 | Unregistered CommenterRumana

Who would want to select anything other than the Angus Beef or Chilean Sea Bass after having read this post~?~ If, and that's a mighty big if, I had to chose between the two, I think the Sea Bass would win out. I'm surprising myself as I'm big on beef, but your picture of the finished product simply makes my mouth water.

March 1, 2013 | Unregistered CommenterMary Ellen

Umm steak of course.

March 1, 2013 | Unregistered CommenterSusan Sholin

I like the Chilean sea bass too.

March 1, 2013 | Unregistered Commenterdelia

DEFINITELY the sea bass!

March 1, 2013 | Unregistered CommenterApril was in CT now CA

Wow! Hard to choose...I think I'd go with the Chilean Sea Bass. Or maybe a surf & turf! Love the story about the Certified Steak and Seafood Company. I'm glad to learn from your post that they are sponsors this month with Foodie Blog Roll...I've seen a lot of blogs about them this week and had wondered why!

March 3, 2013 | Unregistered CommenterChefs Resources

I would love to have the Chilean Sea Bass. Thanks for the giveaway.

March 4, 2013 | Unregistered CommenterKat

Yum! Lobster and shrimp - we never eat it at our house because Jim doesn't like seafood - but Andrew and I love it! Thanks Elle.

March 5, 2013 | Unregistered CommenterJenny Hartin

I would love to give this a sample. Please enter me for the gift certificate.

March 5, 2013 | Unregistered CommenterKim C B

As a woman farmer, one who raises her very own black angus beef, I would have to, HAVE to say the beef. It's where it's at, and there is nothing lovelier then a tender, buttery tasting, cut with a butter knife, juicy, filet to top off the end of your long, work, day. Truly, on a nice piece of filet, you don't need any condiments to enhance the taste. No steak sauce graces our supper table at home, nor would it for the beautiful photo you posted. Thank you for the chance to comment. ~ Andi of Longmeadow Farm

I would pick the Patagonian Toothfish (Chilean SEA Bass)!!! I love to eat this fish SO much, I think I must have been a Spiny Dogfish in another life! YUM, YUM!!!

March 5, 2013 | Unregistered CommenterMartha Cantrell

What a delicious giveaway. I'm a big fan of Prime Ribs. If I won, I would definitely try the Angus Prime Rib! That's a gorgeous looking piece of meat.

amy [at] utry [dot] it

March 5, 2013 | Unregistered Commenteramy tong

Shared on Twitter:

amy [at] utry [dot] it

March 5, 2013 | Unregistered Commenteramy tong

Shared on Facebook:

amy [at] utry [dot] it

March 5, 2013 | Unregistered Commenteramy tong

great giveaway..

March 5, 2013 | Unregistered CommenterPreety

I love simple, but fancy-ish meals like this :) I LOVE sea bass, but am always weird about ordering fish at the fish counter (NO idea why!), so I'd love to order it from Certified Steak & Seafood Company!

March 7, 2013 | Unregistered CommenterSues

My momma loves some good lobster and my dad some good steak. How I'd love to make these tasty entrees for them! Looks delicious Elle!

March 7, 2013 | Unregistered CommenterEfick

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>