Grills are a national staple of suburban backyards, but the ritual began far more recently than some might think. Until the 1940s, grills were relegated to outdoor ventures—those having a picnic, or on a weekend camping trip. When the middle class flocked to the suburbs after World War II, backyard grilling caught on and, well, never really left.
The Fantasma family name is synonymous with quality meat and local, natural food from small, family farmers. The family-owned butcher shop supplies some of the country’s best-known chefs and Kansas City favorites, including Lidia Bastianich and Jonathan Justus.Â
Brothers Nick and Lou Fantasma, along with their parents, own and operate Paradise Locker Meats. While the original location opened in Paradise, Missouri, in 1946, the Fantasmas relocated to Trimble in 2003 after a fire.Â
Paradise Locker Meats has a reputation built on the award-winning quality of its pasture-raised Berkshire pork products, but beef, poultry, seafood, cured meats, and house-made sausages are also available. And despite what Paradise Locker’s name suggests, meatless options can be found in the form of farm-fresh eggs, local cheeses, and spirits.
The Weber grill was invented in suburban Chicago by a frustrated metalworker named George Stephen. He modified a harbor buoy, used the top as a lid, cut vents for controlling temperature, and sparked a cooking revolution. Nick Fantasma’s grilling recipe swaps a traditional grill for a cast-iron skillet, making this recipe easy to replicate whatever the weather, wherever you are. Blackberry brandy sauce accompanies the filet and highlights a local partner, Of The Earth Farm Distillery.
Paradise Filet of Tenderloin with Blackberry Liqueur Sauce
Makes 2 steaksÂ
Ingredients:
- 2 (7- to 8-ounce) Paradise Locker Meats Filets of TenderloinÂ
- 4 tablespoons butter, divided use
- Salt and pepper
- 1 teaspoon minced garlic
Blackberry Brandy Sauce:
- ½ cup Of The Earth Blackberry Liqueur (available in the Paradise Locker retail store)Â
- 6 to 8 whole blackberries
- 2 teaspoons fresh thyme
- 1 tablespoon heavy cream, if desired
Remove steaks from the bag, rinse, and pat dry with a paper towel. Allow meat to come to room temperature—about 30 minutes.
On a 400-degree gas grill, melt 2 tablespoons of butter in a cast-iron skillet. Season filets and sear on both sides to create a light-brown crust, about 3-5 minutes.Â
Move the filets to a cool part of the grill and allow the interior to cook to a temperature of 130 degrees on a meat thermometer. Filets are best served at medium-rare! Remove from the skillet and allow steaks to rest.
Meanwhile, add the remaining 2 tablespoons of butter to the pan juices and allow to melt over medium heat. Add garlic and cook until it begins to color. Turn down the heat and add brandy. Allow the sauce to simmer for 10 minutes.Â
Add berries and thyme and allow to cook several more minutes, until the berries are soft. Smash the softened berries with the back of a spatula and add thyme. Serve with seeds or strain to remove. If a richer sauce is desired, add cream at the end and gently stir to combine.
Ladle sauce over the filet. Serve with new potatoes and roasted asparagus.