Dry-aged, tender, juicy, and extraordinarily flavorful fillets, a glorious mouth watering extravagance that is worth each and every cent (rather, dollar!) that we spend. While Bobby's (Flay) and Emeril's 25-plus day dry-aged beef fillets are definitely "all that", my 2nd tier (non dry-aged) beef from the local market is still good enough to melt in your mouth and elicit groans of pleasure with the first bite.
A hearty cab simply combined with soy, onions and garlic brings a rich flavor to the tender cut while a topping of sauteed mushrooms lends a touch of earthiness to the mix. With a quick dip into the marinade, the beef is ready to meet the hot grill grates in as little as 15 minutes. Grilled asparagus and a tossed side salad make a noteworthy meal without much fuss (shhhh... no one will ever know!)