Beef Magazine is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Video: Fire It Up With Sizzling Steaks, Asparagus!

Article-Video: Fire It Up With Sizzling Steaks, Asparagus!

A few weeks ago, I featured celebrity chef and owner of the Boothill Saloon & Grill, Rory Schepisi, on the blog to share her transition from city-girl chic to starched-jeans cowgirl, her love of beef and her mission to share that passion for cowboys and sizzling steaks with today's consumers. Since then, Schepisi has shared some of her favorite recipes with me, including one she featured on the Rachael Ray Show. Ray is another big beef supporter in the food world! (Read Cheers To Beef Supporter Rachael Ray.)

Since most of us tend to view chef-inspired recipes as somewhat intimidating, I thought I’d test a few of her recipes to see if a regular ranch wife like me could successfully whip up such restaurant-worthy dishes. The results were positive, garnering five stars from my husband!

If you haven’t read my commentary in the June issue of BEEF, Beef Producers Must Promote To Consumers, CattleFax CEO Randy Blach says, "One of the best things we can do when we grill a steak is make a video of it and put it on YouTube. Every rancher has their favorite rubs or marinades, and consumers will place value on seeing a rancher prepare their own beef on the grill. If you don’t know how to put a video on YouTube or don’t think you have the time, get your kids to help you out."

I decided to take Blach’s advice and put together a video of my preparation of the steak and asparagus recipes I have posted below. My goal is to inspire others to get grilling this summer, and you can follow my summer grilling and ranch life updates on Twitter, as well. By the way, it doesn't take special equipment to do something like this. I used a flip camera and bribed my little sister to shoot the video for me!

Watch my video below and try these dishes out on your family tonight! Then, shoot your own video, update your Facebook status, or email friends and family your favorite recipes. Boosting beef demand this summer is a critical component for success in the cattle business, and I think it's time we all do our part. Join me in this effort and, of course, enjoy versatile, healthy, delicious beef with your family this summer!

Filet Mignon Stuffed with Sautéed Shrimp topped with Basil Butter

Courtesy of Chef Rory Schepisi (Makes 4 servings)

- 4, 10-oz. beef tenderloin (I had sirloins on hand. Beef is versatile, and the substitution worked well. The great thing about manning the grill is you get to make your own rules!)

- 8 shrimp, cleaned and diced

- 1 stick butter (if you use unsalted, you will have to season)

- 1/4 cup freeze-dried basil (can use fresh or dried, but freeze-dried works best)

- 1 tsp. chopped garlic

- Salt to taste

- Pepper to taste

- Steak seasoning if desired

Let steak sit and rest at room temperature. In a medium sauté pan on medium heat, add stick of butter. Once butter is completely melted, add the basil and garlic. Lower flame and let basil butter lightly simmer for five minutes. Pour the basil butter into a heatproof bowl, leaving behind a little basil butter in pan. Place bowl of basil butter in refrigerator to be used later as a garnish.

Take filets and insert a small knife into the side to create a pocket in the middle of the filet. Try to keep opening of pocket relatively small. Season filet with either steak seasoning or salt and pepper.

At medium heat, add shrimp to the pan with remaining basil butter. Sauté until shrimp are fully cooked. Remove from heat. Once shrimp is cool enough to touch, stuff sautéed shrimp inside the filet.

If you have a grill, I suggest grilling your filets to a medium-rare temperature. If you do not have a grill, continue to use the same pan you cooked the shrimp in. Bring pan to medium heat. If you have nothing left in the pan, add a teaspoon of butter. Place filets in pan and cook for seven minutes on each side or until desired temperature.

Take the basil butter out of refrigerator and stir to make sure every spoonful has basil and garlic.

This filet goes great with mashed potatoes. Place filet on top of mashed potatoes or alone, then place a dollop of basil butter on filet and serve. Remainder of basil butter can be frozen or kept in your refrigerator to use with other meats and fish.

Sugar Grilled Asparagus

Courtesy of Chef Rory Schepisi (Serves 4)

- 1 bundle asparagus, about 20 spears

- 1/4 cup olive oil

- 1/4 cup sugar

- 1 tsp. kosher salt

- Zest of orange

Preheat grill to medium-high heat. Cut the tough ends off the asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. The asparagus is done when the sugar is caramelized and asparagus start to look burnt. Sprinkle orange zest over asparagus before serving.

Per USDA's MyPlate guidelines, I served the steak and asparagus with the orange slices, a slice of grilled whole wheat garlic toast and a tall glass of milk. Of course, I realize a 10-oz. steak doesn't quite fit the recommended portion size, so I saved half for later. Balance, moderation and simplicity are all themes for the new guidelines. On Monday, I asked for your thoughts on the new MyPlate. Add your two cents here. What's on your plate today?

REMINDER: Tomorrow is the deadline to send in your entry for the BEEF And Roper "Cowboys And Cattlemen" Photo Contest! Send your best to me at amanda[email protected] to win $150 Roper gift certificates! View the gallery here. Chef Schepisi even sent in an entry. Check out her cowboy entry, Klay.