My All-Time Top Three Personal Favorite Beck & Bulow Items
At Beck & Bulow, everything we carry is absolutely delicious. I should know - I’ve tried it all. Here’s my top three favorites for the tastiest and most convenient meals that I make on a regular basis. These are the types of cuts that make my mouth water just thinking about them! If you haven’t tried them out, I highly recommend treating yourself. You’ll come back to these favorites time and time again when cooking meals for yourself and loved ones.
1. Bison Filet MignonThis bison filet mignon steak is an icon, there’s no denying it. We have a seventy-year-old customer who describes these filets as being “better than sex”. They’ve converted more than one vegan with their incredibly tender texture and utterly satisfying flavor. If you try a bison filet and don’t like it… you must not like filets. The flavor of bison is just like beef, but subtly sweeter and cleaner. These steaks are a tried and true favorite amongst customers and our own team members. Bison filets are perfect for celebrating a special occasion or just any time you would like to experience a truly delicious and buttery tender steak. With our convenient online meat delivery, you can have these mouthwatering steaks delivered to your door with the click of a button.
I always recommend cooking bison to medium rare (or less if that’s what you like). Bison is naturally super tender, but can dry out if it’s overcooked. These filets cooked to medium rare are absolute perfection. I’m always amazed at how flavorful they are - the only seasoning you need is some sea salt and freshly ground black pepper. For cooking oil, my favorite is definitely bison tallow. It’s awesome for high-heat cooking and makes anything even more delicious.
2. Muscovy Hen Duck BreastDuck breast is one of those things that I didn’t even realize I loved until we started carrying it here at the shop. Muscovy duck is known for tasting like veal. The experience of eating this Muscovy hen duck breast is much more like eating a steak than eating poultry. It has less fat than other duck, yet still the perfect amount for the skin to get deliciously crispy. Duck breast is a favorite of mine because it’s so quick and easy to prepare, yet tastes like a kitchen masterpiece. Would you like our duck breast to be available for online meat delivery? If so, let us know. Currently it’s only available in the shop but that could change in the near future.
Cooking Muscovy hen duck breast is actually incredibly simple. You’ll start on the stove top in a cast iron skillet (or any other skillet as long as it’s oven-safe) and finish in the oven. The entire process takes about ten minutes. Season with salt and pepper, then preheat the oven to 350 degrees. Place the duck breast with the skin side facing down in an unheated skillet. Turn the heat to medium and allow the duck to slowly heat up.
This slow heat will melt, or render, the fat out from under the skin. This is exactly what you want to happen for a perfectly cooked duck breast. Once you see plenty of fat melted into the pan, increase the heat to medium-high and flip the duck breast to sear the other side. To finish, flip the duck breast again with the skin facing down and transfer the skillet to the preheated oven. Bake for 5-6 minutes. Let the duck rest for five minutes before slicing.
3. Wild Caught Alaskan SablefishWild caught Sablefish is also known as black cod, or butterfish. This fish has an incredible, silky texture and the flavor is similar to Chilean sea bass. To make sablefish even better, it’s also a much more sustainable option compared to sea bass (which is extremely overfished). This fish is popular among chefs. Any dish prepared with sablefish feels luxurious and indulgent. We also offer smoked sablefish, which makes an awesome appetizer (or a quick lunch!). Our wild seafood delivery makes this fish available no matter where you are in the United States.
My favorite way of preparing sablefish is to do a simple marinade with white miso, sake, mirin and a little brown sugar. This recipe originated at Nobu, the renowned seafood restaurant. It’s really easy to make and is a total showstopper. It’ll be your new go-to to impress guests. Simply whisk the marinade ingredients together and pour over the sablefish. Reserve a little of the marinade to use as a drizzle after the fish is cooked.
Cover and refrigerate for anywhere from a few hours to three days. When ready to cook, let the fish come to room temperature for about 15 minutes. Preheat the oven to 400 degrees Fahrenheit. In a cast iron skillet, sear the fish over medium-high heat. Transfer to the oven and bake for 12 minutes. For wild seafood delivery straight to your door, check out our online seafood selections.