Now to know me, you’ll know I’m pretty frugal. Not cheap; not by a long shot but I like knowing that I can re-create a dish I’ve had a restaurant just through taste or that if they prepackage something 99% of the time I can make it better than the original. Not really bragging, more like glad that I have this ‘gift’. So about 3 years ago I had this steak (which is rare as I rarely eat steak) that was so amazing that I HAD to know how they made it. Now to know me better you”d know that I’m a HUGE schmooze and flirt (but in a good way). I believe in finding beauty in everything and giving compliments and praise. I mean really, who doesn’t like to hear that they did a job well done or the dish they made was friggen fantastic?!
I got to chit chatting with the waiter who brought over the manager and we got to kibitzing (channeling my days when I hit up this Jewish bakery in Pittsburgh for Challah and the 9,000 the little old woman would correct me on my pronunciation). We talked ‘shop’ and he informed me what the chef uses to season the steak. It was this Montreal Steak Seasoning. Yes.. the same stuff McCormick’s sells in the markets today. If you haven’t tried it.. OH DEAR LORD! It’s heavenly! Put that in your burger or turkey burger. You will sing praises to the heaven’s above! No really, you will 🙂
Well the very next day I went out and bought a little jar of this stuff. I was hooked! I poured some of it out onto a plate to inspect it. I can’t believe I’m going to admit this BUT…
I actually dissected it putting the same ingredients into separate piles. I can’t help it. The engineer in me has to know how it works. Since there wasn’t a program for me to reverse engineer or a dish to unassemble, this was the best way I could figure out what was all in it. Sure some of the stuff was pretty simple as you could disseminate visually however a few of the items you had to taste to figure it out. I think that afternoon I ate 3 tablespoons of spice blend. Yeah, it was NOT pretty. It *almost* turned me off… *almost*. This recipe took a while to put together however I think I got it pretty down pat.
Adding a little spice to your… kitchen 🙂 Montreal Steak Seasoning
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Ingredients
- 3 Tbl dehydrated garlic
- 4 Tbl coarsely ground coriander seeds
- 2 Tbl coarse kosher salt
- 4 Tbl dill weed
- 4 Tbl paprika
- 3 Tbl ground red pepper flakes
- 4 Tbl freshly ground black pepper
- 2 Tbl fennel seeds
Instructions
- Put all the items in a jar/container and shake vigorously.
- Store in a sealed container out of the light.
And yes.. aren’t those the cutest little jars EVER?! My in-laws got me a set of them for my birthday. They are PERFECT for holding my own spice blends. I so love these cute little buggers!
I loved this! I always try to make my own spice blends and this did not disappoint.
★★★★★
It’s so much more economical plus you really know what’s going into your blends!
Best Kitchen Wishes!
Is the dill dried or fresh?
Another question : ), Does the fennel seeds have anise taste to them?
if so can i replace it with a different seeds?
You can omit if you don’t like. It adds just a mild anise flavor but it’s not really noticeable as it blends so well with the other ingredients.
Best Kitchen Wishes!
Dried.
Best Kitchen Wishes!
Hi dear,
Unfortunately, my guests don’t like coriander ( yeah, I’ve learnt the hard way to ask prior the cooking time :)! ).
I was thinking of replacing them by coarsely crushed yellow mustard seeds, not in a spirit of keeping the final taste here, but more to make something as delicious but without these unwwanted seeds ( which is really a shame, the hole coriander plant is a real bless for our health! ).
What do you think ? Any other/better option in your mind ?
Maybe would you have another recommendation to flavour your “Ultimate Roasted Beef Tenderloin Filet” recipe, instead of this very spice seasoning ?
Thanks in advance for your answer, be well!
Hi Samuel 🙂
Hmmm so coriander is the dried seed for cilantro. You could try 2 Tbl cumin seeds. I’m not sure how the yellow mustard seeds would play into it.
Best Kitchen Wishes!
Hello you,
Thank you so much, the tenderloin filet with these spices has been the most amazing meal I’ve ever made.
I followed your advice regarding the cumin seeds instead of the coriander and it was perfect. I also tried the mustard seeds ( in a small portion of the the tenderloin ) and it was very different of course but also very surpisingly good.
Before putting the tenderloin into the oven with the butter for the final 20 minutes of cooking time, I spingled about one tsp of cumin seeds and 1 tsp of fennel seeds that I previously made “crack” on a few hot ghee over high heat in a small pan. It gave a crazy spices smell and taste that added even more colors to your original, unforgottable, recipe.
My invites where as stunned as I was. I’ll do it again, when I’ll have tried all the other goodnesses you are sharing here for my most pleasurable experience.
Thank you so much. Don’t ever stop what you’re doing .. please :).
Be well, all the best in your kitchen!
Samuel
★★★★★
Hi Samuel 🙂
Oh wow, that sounds incredible! Next time, invite your ol’ pal here 😉 I’ll bring dessert! But awesome job! If you’re on Instagram, snap a pic and tag me on it (@thekitchenwhisperer) I’d LOVE to see it! And thank you again so very much for your kind and encouraging words! I truly appreciate it!
Best Kitchen Wishes!
Oh! I’d love to invite you but we would have to plan that very carefully as I live in Switzerland :). Yes, your kitchen seems not to be feared by a few thousand kilometers ( happily for me )! No, no Instagram for now, but I’ll have to think about it now ;). Be well, all the best. Samuel
Oh My Dear, you are a powerful seductor and you play with incredibly charming arguments here:)!
I usually don’t fall in love easily but I can tell you .. I started to see crystalline sparkles everywhere just after having finished the first part of your post “Ultimate Roasted Beef Tenderloin Filet” ( they’ve been so brillant since I started the second part that I’ve been forced to switch to this very post but this reaaally didn’t help with my vision – nor my stomach which I think has already begun a disturbing digestion process:D! ).
It let me no other choice than inviting my parents to diner this Sunday so I now have a good excuse to cook this with that and I promess, I’ll come back to you before the ‘real’ digestion ends to Thank you a second time!
Please don’t stop what you’re doing here :-)! All the best, Samuel
★★★★★
Aw shucks Samuel, you’ve made me blush 🙂 Thank you so very much!
Best Kitchen Wishes!