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.”
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.
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.
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.