Photos by Roberto Rodriguez; 801 Chophouse
801 Chophouse
Des Moines, Iowa-based 801 Chophouse swaggered into Clayton in late 2013, proffering an unabashedly upscale steak-house experience. A meal here isn’t cheap — a 12-ounce strip steak costs $42, a 16-ounce rib-eye $52, and the potato and vegetable sides are, of course, a la carte (though the portions are big enough to share) — but the restaurant delivers on your investment with terrific USDA-prime beef as well as veal, lamb and pork chops and both raw and cooked seafood. 801’s excellent service, beautiful, wood-trimmed dining room and old-school charm have catapulted it to the top spot among St. Louis steak houses.
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From the owners
Founded in 1993, 801 Chophouse heralds as the flagship concept with five locations, serving only USDA prime beef and jet fresh fish, paired with a Wine Spectator awarded wine list. Whether you are looking for an intimate meal for two or a place to hold your next event, 801 Chophouse provides the best steakhouse restaurant experience in Des Moines, St. Louis, Leawood, Kansas City and Omaha. 801 Chophouse has two sister concepts, Pig & Finch Gastropub and 801 Fish. 801 Fish is set to open its second location in Clayton, Mo., in the summer of 2015.
801 Fish is the newest restaurant concept of 801 Restaurant Group. With a light, fresh and airy atmosphere, guests can escape from their reality and enjoy fresh, quality and innovative seafood dishes in the heart of the Midwest. 801 Fish continues the 801 Restaurant Group standard of dining excellence with exemplary service and chef driven cuisine offering only globally sourced fresh fish and crustaceans from the world's most pristine waters. 801 Fish is set to open its second restaurant in Clayton, Mo., in the summer of 2015.
RECIPE:
Filet Mignon DeBurgo
Ingredients:
6oz filet mignon
3 whole garlic cloves (chopped or sliced)
2tbs shallots (chopped or sliced)
1tbs fresh basil (chiffonade)
1c. white wine
6tbs unsalted butter (dice into 6-12 pieces)
Salt & pepper to taste
Recipe:
1. Place the filet in the broiler at 1800 degrees. Allow to broiler to sear the exterior of the filet and cook to your desired temperature. (If you do not have a broiler, sear the filet under high heat using a sauté pan and cook to your desired temperature.)
2. Begin the DeBurgo sauce by sautéing the garlic and shallots under medium heat until they appear translucent.
3. Add white wine to the garlic and shallots, continue cooking under medium heat. Stir occasionally until the wine has reduced by 60 percent. (Red wine is fine to use if you do not have white wine.)
4. Add basil to the sauté pan. (If you do not have fresh basil, dry basil is fine.)
5. Incorporate the unsalted butter to the mixture, one piece at a time, until all of the butter pieces have melted.
6. Remove the DeBurgo sauce from the heat and pour the DeBurgo sauce over the filet.
7. Add salt and pepper to taste.