Saturday, April 25, 2015

Filet Mignon With Mushroom Port Sauce ~ Green Onion-Spinach Pesto Swirled Mashed Potatoes

Filet Mignon With Mushroom Port Sauce
Green Onion-Spinach Pesto Swirled Mashed Potatoes
Serves 6.
Ingredients:
6 (6 oz.) filet mignon steaks, 1 1/4 inches thick
Salt and pepper to taste
6 T. unsalted butter, divided use
4 fresh large shiitake mushrooms, stems removed and caps thinly sliced 8 oz. sliced crimini mushrooms

3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups beef broth
3/4 cup Tawny Port
4 tsp. Worcestershire sauce 
1 tsp. aged balsamic vinegar
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Directions:
1. Preheat oven to 400 degrees. Season filets with salt and pepper. Melt 3 T. butter in a large skillet over medium high heat. Sear the filets for about 4 minutes per side and transfer to a baking sheet. Roast filets in oven for 8 to 10 minutes longer for medium rare to medium.
2. Add remaining butter 3 T. butter to skillet and sauté mushrooms with garlic, stirring until liquid mushrooms give off is evaporated. Add both broths, Port and Worcestershire sauce. Simmer sauce until slightly thickened and reduced to about 3/4 cup, about 15 minutes. Stir in vinegar and season to taste with salt and pepper. Serve sauce and mushrooms spooned over filets.
Phillis Carey’s Recipe of the Week April 23, 2015 page 1
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GREEN ONION-SPINACH BASIL PESTO 
SWIRLED MASHED POTATOES
Ingredients:
Potatoes:
3 lbs. russet potatoes, peeled and quartered 4 T. unsalted butter
1/2 to 1 cup half and half, warmed
Salt and pepper to taste


Pesto:
2 cloves garlic, peeled
3 oz. baby spinach leaves
1/4 cup fresh basil leaves
6 green onions, chopped
3 T. pine nuts
1/4 cup freshly grated Parmesan cheese 1/2 tsp. salt
1/3 cup extra-virgin olive oil
Serves 6.
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Directions:
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 T. salt. Continue to simmer until potatoes are tender, about 15 minutes. Drain and return to hot cooking pot; let air dry 5 minutes. Force potatoes through a ricer into a bowl and stir in butter and enough half and half to make a creamy yet fairly firm mashed potatoes.

2. While potatoes are cooking, make the pesto. Drop the cloves of garlic into a running food processor and process until minced. Stop processor and add the spinach, basil, green onions, pine nuts, Parmesan and salt. Pulse to chop. With machine running, add the olive oil to make a fairly thick paste. Swirl pesto through hot mashed potatoes and serve immediately. 

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