Valentine Filet Mignon --
10 Ways
Phillis Carey’s Recipes
of the Week
February 8, 2018
FILET MIGNON WITH CHERRY PORT SAUCE
4 T. unsalted butter, divided use 3 large cloves garlic, sliced
2 small shallots, sliced
1 1/2 cups low sodium beef broth 1 1/2 cups ruby Port
1/3 cup dried tart cherries
6 to 8 (6 to 8 oz.) beef tenderloin steaks (1 1/4 inches thick) 1/2 tsp. minced fresh rosemary
3 T. unsalted butter mashed with 1 T. flour
4 T. unsalted butter, divided use 3 large cloves garlic, sliced
2 small shallots, sliced
1 1/2 cups low sodium beef broth 1 1/2 cups ruby Port
1/3 cup dried tart cherries
6 to 8 (6 to 8 oz.) beef tenderloin steaks (1 1/4 inches thick) 1/2 tsp. minced fresh rosemary
3 T. unsalted butter mashed with 1 T. flour
Serves 6 to 8.
1. Melt 2 T. butter in a saucepan over medium high heat. Add garlic and shallots
and toss 30 seconds. Add beef broth, Port and cherries. Boil liquid until reduced
to 1 cup, about 10 minutes. Set sauce aside.
2. Preheat oven to 400 degrees. Melt remaining 2 T. butter in large skillet over medium high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium doneness.
3. Add reserved sauce to steak skillet along with the rosemary. Boil 1 minute, scraping up browned bits. Mash 1 T. butter with flour and whisk into the sauce; bring to a simmer and cook 1 minute longer. Remove sauce from heat and swirl in the remaining 2 T., butter. Season with salt and pepper and serve sauce spooned over steaks.
2. Preheat oven to 400 degrees. Melt remaining 2 T. butter in large skillet over medium high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium doneness.
3. Add reserved sauce to steak skillet along with the rosemary. Boil 1 minute, scraping up browned bits. Mash 1 T. butter with flour and whisk into the sauce; bring to a simmer and cook 1 minute longer. Remove sauce from heat and swirl in the remaining 2 T., butter. Season with salt and pepper and serve sauce spooned over steaks.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 1
FILET MIGNON WITH CARAMELIZED MERLOT SAUCE Serves 6.
1/4 cup water
1/4 cup sugar
3 T. red wine vinegar
1/4 cup finely chopped shallots 2 T. unsalted butter
2 cups Merlot
1/4 cup sugar
3 T. red wine vinegar
1/4 cup finely chopped shallots 2 T. unsalted butter
2 cups Merlot
2 cups rich veal stock or 1 cup
chicken broth and 1 cup beef broth
6 (1 1⁄4 inch thick) filets
Salt and pepper
2 T. vegetable oil
3 T. unsalted butter mixed with 3 T. flour
6 (1 1⁄4 inch thick) filets
Salt and pepper
2 T. vegetable oil
3 T. unsalted butter mixed with 3 T. flour
1. In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is
dissolved. Boil syrup, without stirring, until golden caramel forms. Remove from
heat and carefully add vinegar down side of pan—caramel will steam and harden.
Cook caramel over medium heat, stirring, until dissolved, about 3 minutes.
Remove from heat.
2. In a heavy saucepan cook shallots in 2 T. butter over medium heat, until golden, about 4 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or broths and boil until reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a strainer into a bowl and set aside. (Can be reheated later and served as is over grilled steak or lamb.)
3. Preheat oven to 425 degrees. For meat, pat filets dry and season with salt and pepper. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking. Brown filets on both sides, about 5 minutes total. Transfer filets to a baking pan and roast in oven for about 10 minutes or medium rare (if filets are thinner they will take less roasting time).
4. Pour all fat from skillet and add the sauce, scraping up any browned bits as the sauce comes to a simmer. Add butter flour mixture a bit at a time, whisking to combine. Simmer until thickened. Serve filets with some sauce drizzled over each and pass the remaining sauce.
2. In a heavy saucepan cook shallots in 2 T. butter over medium heat, until golden, about 4 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or broths and boil until reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a strainer into a bowl and set aside. (Can be reheated later and served as is over grilled steak or lamb.)
3. Preheat oven to 425 degrees. For meat, pat filets dry and season with salt and pepper. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking. Brown filets on both sides, about 5 minutes total. Transfer filets to a baking pan and roast in oven for about 10 minutes or medium rare (if filets are thinner they will take less roasting time).
4. Pour all fat from skillet and add the sauce, scraping up any browned bits as the sauce comes to a simmer. Add butter flour mixture a bit at a time, whisking to combine. Simmer until thickened. Serve filets with some sauce drizzled over each and pass the remaining sauce.
Phillis Carey’s Valentine Filet Mignon 10 Ways -- page 2
INDIVIDUAL BEEF WELLINGTON WITH BACON CARAMELIZED
ONIONS AND BOURSIN CHEESE FILLING
3 thick slices bacon, diced
4 small but thick (5 to 6 oz.) beef tenderloin medallions
1 T. unsalted butter
2 large onions, cut in half and then thinly sliced lengthwise Salt and pepper to taste
1 sheet puff pastry
1-5 oz. pkg. Boursin Garlic and Herb Cheese
1 egg, beaten with 1 tsp. of water
3 thick slices bacon, diced
4 small but thick (5 to 6 oz.) beef tenderloin medallions
1 T. unsalted butter
2 large onions, cut in half and then thinly sliced lengthwise Salt and pepper to taste
1 sheet puff pastry
1-5 oz. pkg. Boursin Garlic and Herb Cheese
1 egg, beaten with 1 tsp. of water
Serves 4.
1. Cook the bacon in a large skillet over medium heat until crisp; remove to paper
towels to drain. Raise heat in the skillet to medium high. Season beef with salt
and pepper and add to the hot bacon fat in the pan. Sear beef, 1 to 2 minutes per
side until very brown but beef is not cooked inside. Cool and then refrigerate until
ready to assemble the beef wellingtons.
2. Add butter to the skillet used to brown the beef and heat over medium heat. Add the onions and season with salt and pepper. Continue to cook onions until caramelized, stirring often, about 25 minutes. Taste and season with salt and pepper. Stir in bacon and cool and then chill mixture until ready to assemble the wellingtons.
3. Unfold puff pastry and cut into 4 squares. Roll each square out on a floured surface until pastry is large enough to wrap around the steaks. Chill puff pastry until ready to assemble the wellingtons.
4. To assemble the wellingtons, lay the puff pastry squares on a work surface. Place 1/4 of the Boursin cheese in the center of each square. Top with 1/4 of the caramelized onions and finally the beef. Brush the edges of the pastry lightly with the egg wash. Fold two opposite corners of the pastry over the beef and then repeat with the other two corners to completely enclose the beef and filling. Chill at least 1 hour and up 4 hours before continuing.
5. Preheat oven to 425 degrees. Set the wellingtons seam side down on a parchment-lined baking sheet and brush with egg wash all over the top and sides. Bake for about 20 minutes or until puffed and brown and an instant thermometer inserted into the center of the beef reaches 125 degrees. Remove wellingtons immediately to serving plates or to a rack if not quite ready to serve. This keeps the bottom from becoming soggy.
2. Add butter to the skillet used to brown the beef and heat over medium heat. Add the onions and season with salt and pepper. Continue to cook onions until caramelized, stirring often, about 25 minutes. Taste and season with salt and pepper. Stir in bacon and cool and then chill mixture until ready to assemble the wellingtons.
3. Unfold puff pastry and cut into 4 squares. Roll each square out on a floured surface until pastry is large enough to wrap around the steaks. Chill puff pastry until ready to assemble the wellingtons.
4. To assemble the wellingtons, lay the puff pastry squares on a work surface. Place 1/4 of the Boursin cheese in the center of each square. Top with 1/4 of the caramelized onions and finally the beef. Brush the edges of the pastry lightly with the egg wash. Fold two opposite corners of the pastry over the beef and then repeat with the other two corners to completely enclose the beef and filling. Chill at least 1 hour and up 4 hours before continuing.
5. Preheat oven to 425 degrees. Set the wellingtons seam side down on a parchment-lined baking sheet and brush with egg wash all over the top and sides. Bake for about 20 minutes or until puffed and brown and an instant thermometer inserted into the center of the beef reaches 125 degrees. Remove wellingtons immediately to serving plates or to a rack if not quite ready to serve. This keeps the bottom from becoming soggy.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 3
FILET MIGNON WITH MERLOT TRUFFLED MUSHROOM RAGOUT
Serves 4.
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1⁄2 lbs. button mushrooms, quartered 1/2 cup chicken broth
1/2 cup beef broth
1 cup Merlot
1/2 cup heavy cream
2 T. vegetable oil
4-6 oz. (1 1⁄4 inch thick) filet mignon steaks 1 tsp. white truffle oil
1. For mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. Add broths, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season with salt and pepper.
2. Heat heavy skillet over high heat until hot. Add oil and coat well evenly. Sprinkle steaks with salt and pepper and add to skillet and cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1⁄4 tsp. truffle oil.
Serves 4.
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1⁄2 lbs. button mushrooms, quartered 1/2 cup chicken broth
1/2 cup beef broth
1 cup Merlot
1/2 cup heavy cream
2 T. vegetable oil
4-6 oz. (1 1⁄4 inch thick) filet mignon steaks 1 tsp. white truffle oil
1. For mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. Add broths, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season with salt and pepper.
2. Heat heavy skillet over high heat until hot. Add oil and coat well evenly. Sprinkle steaks with salt and pepper and add to skillet and cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1⁄4 tsp. truffle oil.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 4
INDIVIDUAL BEEF WELLINGTONS WITH PROSCIUTTO AND
DUXELLES FILLING AND GREEN PEPPERCORN SAUCE
Duxelles:
1-10 oz. bag sliced white mushrooms 3 T. chopped shallots
2 cloves garlic, peeled
1 tsp. fresh thyme leaves
1 T. unsalted butter
1 T. olive oil
Salt and pepper to taste
Beef:
1 pkg. frozen puff pastry, thawed
6 (6 to 8 oz.) filet mignon steaks, 1 1/4 inches thick Salt and pepper to taste
Grapeseed oil for searing
6 thin slices prosciutto
1 T. Dijon mustard
2 eggs, whisked with a bit of water
Minced chives for garnish
Sauce:
2 T. unsalted butter
1/2 cup sliced or coarsely chopped shallots
2 cloves garlic, crushed
3 sprigs fresh thyme
1 cup brandy
4 cups beef stock or broth, low sodium
2 cups heavy whipping cream
2 T. country-style Dijon mustard
3 T. green peppercorns in brine, drained and smashed
Duxelles:
1-10 oz. bag sliced white mushrooms 3 T. chopped shallots
2 cloves garlic, peeled
1 tsp. fresh thyme leaves
1 T. unsalted butter
1 T. olive oil
Salt and pepper to taste
Beef:
1 pkg. frozen puff pastry, thawed
6 (6 to 8 oz.) filet mignon steaks, 1 1/4 inches thick Salt and pepper to taste
Grapeseed oil for searing
6 thin slices prosciutto
1 T. Dijon mustard
2 eggs, whisked with a bit of water
Minced chives for garnish
Sauce:
2 T. unsalted butter
1/2 cup sliced or coarsely chopped shallots
2 cloves garlic, crushed
3 sprigs fresh thyme
1 cup brandy
4 cups beef stock or broth, low sodium
2 cups heavy whipping cream
2 T. country-style Dijon mustard
3 T. green peppercorns in brine, drained and smashed
Serves 6.
1. For Duxelles, place mushrooms, shallots, garlic and thyme in food processor
and pulse until finely chopped. Melt butter with oil in a large nonstick skillet over
medium heat. Add the mushroom mixture an cook for 8 to 10 minutes until most
of the liquid ahs evaporated. Season with salt and pepper and set aside to cool
completely.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 5
Wellingtons (continued)
2. Cut each thawed puff pastry sheet into 4 equal squares. Roll out 6 of the squares into larger squares, about 8 inches across. Cut out decorations from the other 2 squares of pastry. Cover and refrigerate pastry until ready to wrap filets.
3. Season beef well with pepper and lightly with salt. Heat oil in a large sauté pan over high heat; add the filets and brown well but do not cook the center, about 2 minutes per side. Reserve the browning skillet to make the sauce and refrigerate steaks until well chilled, about 2 hours and up to 24 hours. When cold wrap each filet in a slice of prosciutto.
4. To assemble Wellington, set puff pasty squares on a work surface; spread the center of each with 1/2 tablespoon mustard. Divide Duxelles evenly among the puff pastry, mounded in the center. Set one prosciutto wrapped filet, best side down, on each mound of Duxelles.
5. Brush all four sides of the pastry lightly with egg wash and fold two opposite corners up over the filling to overlap on top. Repeat with the other two corners, tucking in edges to completely enclose the filling. Turn pastry over onto a parchment-lined baking sheet. Brush the pastry lightly with egg wash. Arrange decorations on top and brush decorations with egg. Refrigerate the completed Wellingtons for at least one hour and up to 8 hours before cooking. (Wellingtons can be wrapped after chilling and then frozen for up to 2 months.)
6. Preheat oven to 425 degrees. Bake Wellingtons for about 20 minutes or until well browned and meat reaches 110 degrees internally. Serve immediately or within 10 minutes or the pastry will become soggy. (If frozen, cook frozen Wellingtons at 400 degrees for 20 minutes, then reduce heat to 350 degrees and cook another 30 minutes or until a thermometer inserted into the center of the meat reads 110 degrees.)
7. While beef is chilling after browning, make the sauce in the same skillet used for browning. Melt the butter over medium high heat. Add the shallots, garlic and thyme and cook 1 to 2 minutes to soften. Turn heat off, add brandy and ignite with a long match. Shake the pan until flames burn out. Add the beef broth and bring to a boil, scraping up any browned bits form the bottom of the pan. Boil until reduced by half and then strain out the solids. Return to the pan and add the cream and mustard. Bring to a boil and reduced again by half. Add the green peppercorns and serve. (Sauce can be made the day before and reheated before serving.)
2. Cut each thawed puff pastry sheet into 4 equal squares. Roll out 6 of the squares into larger squares, about 8 inches across. Cut out decorations from the other 2 squares of pastry. Cover and refrigerate pastry until ready to wrap filets.
3. Season beef well with pepper and lightly with salt. Heat oil in a large sauté pan over high heat; add the filets and brown well but do not cook the center, about 2 minutes per side. Reserve the browning skillet to make the sauce and refrigerate steaks until well chilled, about 2 hours and up to 24 hours. When cold wrap each filet in a slice of prosciutto.
4. To assemble Wellington, set puff pasty squares on a work surface; spread the center of each with 1/2 tablespoon mustard. Divide Duxelles evenly among the puff pastry, mounded in the center. Set one prosciutto wrapped filet, best side down, on each mound of Duxelles.
5. Brush all four sides of the pastry lightly with egg wash and fold two opposite corners up over the filling to overlap on top. Repeat with the other two corners, tucking in edges to completely enclose the filling. Turn pastry over onto a parchment-lined baking sheet. Brush the pastry lightly with egg wash. Arrange decorations on top and brush decorations with egg. Refrigerate the completed Wellingtons for at least one hour and up to 8 hours before cooking. (Wellingtons can be wrapped after chilling and then frozen for up to 2 months.)
6. Preheat oven to 425 degrees. Bake Wellingtons for about 20 minutes or until well browned and meat reaches 110 degrees internally. Serve immediately or within 10 minutes or the pastry will become soggy. (If frozen, cook frozen Wellingtons at 400 degrees for 20 minutes, then reduce heat to 350 degrees and cook another 30 minutes or until a thermometer inserted into the center of the meat reads 110 degrees.)
7. While beef is chilling after browning, make the sauce in the same skillet used for browning. Melt the butter over medium high heat. Add the shallots, garlic and thyme and cook 1 to 2 minutes to soften. Turn heat off, add brandy and ignite with a long match. Shake the pan until flames burn out. Add the beef broth and bring to a boil, scraping up any browned bits form the bottom of the pan. Boil until reduced by half and then strain out the solids. Return to the pan and add the cream and mustard. Bring to a boil and reduced again by half. Add the green peppercorns and serve. (Sauce can be made the day before and reheated before serving.)
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 6
FILET MIGNON WITH SHIITAKE MUSHROOM PORT SAUCE
6 (6 to 8 oz.) filet mignon steaks, 1 1/2 inches thick Serves 6. Salt and pepper to taste
6 T. unsalted butter, divided use
12 fresh large shiitake mushrooms, stems removed and caps thinly sliced 3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups beef broth
3/4 cup Tawny Port
2 T. low-sodium soy sauce
1 tsp. aged balsamic vinegar
1. Preheat oven to 400 degrees. Season filets with salt and pepper. Melt 2 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 to skillet and sauté mushrooms with garlic, stirring until liquid mushrooms give off is evaporated. Add both broths, Port and soy sauce. Simmer sauce until slightly thickened and reduced to about 1 cup, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Serve sauce spooned over filets.
6 (6 to 8 oz.) filet mignon steaks, 1 1/2 inches thick Serves 6. Salt and pepper to taste
6 T. unsalted butter, divided use
12 fresh large shiitake mushrooms, stems removed and caps thinly sliced 3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups beef broth
3/4 cup Tawny Port
2 T. low-sodium soy sauce
1 tsp. aged balsamic vinegar
1. Preheat oven to 400 degrees. Season filets with salt and pepper. Melt 2 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 to skillet and sauté mushrooms with garlic, stirring until liquid mushrooms give off is evaporated. Add both broths, Port and soy sauce. Simmer sauce until slightly thickened and reduced to about 1 cup, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Serve sauce spooned over filets.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 7
ROAST BEEF TENDERLOIN WITH
BLACKBERRY BALSAMIC WINE SAUCE
1 (4 lb.) whole beef tenderloin, trimmed 1 T. dried thyme
Flaky salt and coarse ground pepper
2 T. grapeseed or vegetable oil
7 T. unsalted butter, divided use (dice and chill 6 T.) 1/4 cup shallots, minced
2 1/2 cups Merlot or a red wine blend
6 T. seedless blackberry jam
3/4 cup aged balsamic vinegar 2 T. chopped Italian parsley
BLACKBERRY BALSAMIC WINE SAUCE
1 (4 lb.) whole beef tenderloin, trimmed 1 T. dried thyme
Flaky salt and coarse ground pepper
2 T. grapeseed or vegetable oil
7 T. unsalted butter, divided use (dice and chill 6 T.) 1/4 cup shallots, minced
2 1/2 cups Merlot or a red wine blend
6 T. seedless blackberry jam
3/4 cup aged balsamic vinegar 2 T. chopped Italian parsley
Serves 8.
1. Remove beef tenderloin from refrigerator. Fold end of roast under and tie roast
in several place. Season beef with thyme and pepper; let stand 30 to 45 minutes.
Preheat oven to 425 degrees. Season meat well with salt and heat oil in a large
skillet over medium high heat. Brown beef on all sides, 8 to 10 minutes total.
Transfer meat to a shallow roasting pan or baking sheet—reserve the skillet.
2. Roast tenderloin at 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 125° (medium-rare) to 135° (medium). Remove the roast from the oven when done and tent with foil; let stand 15 minutes before slicing across into 3/4-inch-thick slices.
3. Meanwhile, to make the sauce, melt 1 T. butter in the skillet used to sear the roast. Add the shallots and cook shallots until tender, about 2 minutes—do not brown. Add wine to the shallots and cook until only 1/2 cup remains. Add the jam and vinegar and continue cooking until 3/4 cup remains. Remove from heat and whisk in cold butter. Season to taste with salt and pepper and drizzle over the sliced beef.
2. Roast tenderloin at 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 125° (medium-rare) to 135° (medium). Remove the roast from the oven when done and tent with foil; let stand 15 minutes before slicing across into 3/4-inch-thick slices.
3. Meanwhile, to make the sauce, melt 1 T. butter in the skillet used to sear the roast. Add the shallots and cook shallots until tender, about 2 minutes—do not brown. Add wine to the shallots and cook until only 1/2 cup remains. Add the jam and vinegar and continue cooking until 3/4 cup remains. Remove from heat and whisk in cold butter. Season to taste with salt and pepper and drizzle over the sliced beef.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 8
BEEF MEDALLIONS WITH COGNAC CREAM SAUCE
4 T. unsalted butter, divided use 1/2 cup chopped shallots
2 tsp. brown sugar
2 cups low-salt chicken broth
2 cups beef broth
1 cup Cognac or brandy
1/2 cup heavy whipping cream
4 (6 to 8 oz.) filet mignon (1 1/4 inches thick) 4 fluted mushrooms (see below)
Fresh chives for garnish
1. Melt 2 T. butter in a heavy saucepan over medium heat. Add shallots and cook until tender, about 4 minutes. Add brown sugar and cook 1 minute, stirring. Add chicken broth, beef broth and Cognac or brandy. Simmer until sauce is reduced to 1 cup, about 30 minutes. Add cream. (Can be made 1 day ahead; cover and chill.)
2. Season steaks with salt and pepper. Melt 2 T. butter in a large heavy skillet over medium high heat. Add steaks and cook to desired doneness, 5 to 7 minutes per side for medium rare to medium. (An alternate cooking method, especially if steaks are thick, is to sear steaks 4 minutes per side and then transfer to a 400 degree oven for 8 to 10 minutes to finish cooking.) Remove steaks to serving plates.
3. Add sauce to steak skillet and bring to a boil, scraping up browned bits from the bottom of the pan. Cook until sauce thickens slightly. Spoon over steaks, top with fluted mushroom and sprinkle with chives to serve.
BAKED FLUTED MUSHROOMS Makes 4.
4 portobellito mushrooms (extra large crimini) 2 T. olive oil
1 cloves garlic, minced
Preheat oven to 400 degrees. Trim mushrooms stems flat with cap. Flute mushroom cap and brush with a mixture of olive oil and garlic. Set on a pie plate and roast for 10 to 15 minutes or until tender. Set on top of steak and sauce to serve.
4 T. unsalted butter, divided use 1/2 cup chopped shallots
2 tsp. brown sugar
2 cups low-salt chicken broth
2 cups beef broth
1 cup Cognac or brandy
1/2 cup heavy whipping cream
4 (6 to 8 oz.) filet mignon (1 1/4 inches thick) 4 fluted mushrooms (see below)
Fresh chives for garnish
1. Melt 2 T. butter in a heavy saucepan over medium heat. Add shallots and cook until tender, about 4 minutes. Add brown sugar and cook 1 minute, stirring. Add chicken broth, beef broth and Cognac or brandy. Simmer until sauce is reduced to 1 cup, about 30 minutes. Add cream. (Can be made 1 day ahead; cover and chill.)
2. Season steaks with salt and pepper. Melt 2 T. butter in a large heavy skillet over medium high heat. Add steaks and cook to desired doneness, 5 to 7 minutes per side for medium rare to medium. (An alternate cooking method, especially if steaks are thick, is to sear steaks 4 minutes per side and then transfer to a 400 degree oven for 8 to 10 minutes to finish cooking.) Remove steaks to serving plates.
3. Add sauce to steak skillet and bring to a boil, scraping up browned bits from the bottom of the pan. Cook until sauce thickens slightly. Spoon over steaks, top with fluted mushroom and sprinkle with chives to serve.
BAKED FLUTED MUSHROOMS Makes 4.
4 portobellito mushrooms (extra large crimini) 2 T. olive oil
1 cloves garlic, minced
Preheat oven to 400 degrees. Trim mushrooms stems flat with cap. Flute mushroom cap and brush with a mixture of olive oil and garlic. Set on a pie plate and roast for 10 to 15 minutes or until tender. Set on top of steak and sauce to serve.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 9
Serves 4.
STEAK DIANE FLAMBÉ
2 lbs. New York Steaks (2 large- 1 1/2 inches thick)
Salt and pepper
4 T. unsalted butter, divided use 6 T. minced shallots
1/2 cup brandy
2 lbs. New York Steaks (2 large- 1 1/2 inches thick)
Salt and pepper
4 T. unsalted butter, divided use 6 T. minced shallots
1/2 cup brandy
Serves 4.
1/4 cup dry white wine or vermouth 4 tsp. Dijon mustard
1/4 cup A-1 steak sauce
1 cup beef broth
1/4 cup heavy cream 2 T. minced chives
1/4 cup dry white wine or vermouth 4 tsp. Dijon mustard
1/4 cup A-1 steak sauce
1 cup beef broth
1/4 cup heavy cream 2 T. minced chives
1. Trim all outside fat off the steaks. Cut steaks in half lengthwise and then pound
each piece to flatten them to 1/4 inch thickness. Season liberally on both sides
with salt and pepper.
2. Melt 2 T. butter in a large skillet over high heat. Add steaks in batches cook 1 minute per side. Remove to a plate.
3. Lower heat and remaining butter and shallots. Sauté shallots for 1 minute. Add brandy and ignite, shaking the pan until flames subside. Whisk in mustard and A-1 sauce and reduce to a syrup.
4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Taste and adjust seasoning. Add chives and return steaks with any accumulated juices to the skillet, turning to coat steaks a couple of minutes as sauce reduces a little more. Serve steaks with sauce.
2. Melt 2 T. butter in a large skillet over high heat. Add steaks in batches cook 1 minute per side. Remove to a plate.
3. Lower heat and remaining butter and shallots. Sauté shallots for 1 minute. Add brandy and ignite, shaking the pan until flames subside. Whisk in mustard and A-1 sauce and reduce to a syrup.
4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Taste and adjust seasoning. Add chives and return steaks with any accumulated juices to the skillet, turning to coat steaks a couple of minutes as sauce reduces a little more. Serve steaks with sauce.
Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 10
BOURBON FLAMBÉED FILET MIGNON WITH
SMOKY BACON SAUCE
1 1/2 cups dry red wine 3 cloves garlic, chopped 2 cups beef broth
1 cups chicken broth
1 1/2 T. tomato paste
1 bay leaf
1 large sprig fresh thyme
1/2 lb. thick cut smoky bacon, cut into 1/4 inch pieces 2 T. softened unsalted butter
2 T. flour
4 (6 to 8 oz.) filet mignon steaks (1 1/4 inches thick) 2 T. bourbon
2 T. chopped Italian parsley
SMOKY BACON SAUCE
1 1/2 cups dry red wine 3 cloves garlic, chopped 2 cups beef broth
1 cups chicken broth
1 1/2 T. tomato paste
1 bay leaf
1 large sprig fresh thyme
1/2 lb. thick cut smoky bacon, cut into 1/4 inch pieces 2 T. softened unsalted butter
2 T. flour
4 (6 to 8 oz.) filet mignon steaks (1 1/4 inches thick) 2 T. bourbon
2 T. chopped Italian parsley
Serves 4.
1. Boil wine and garlic in heavy medium saucepan, watching that it doesn’t scorch,
until reduced to 1/4 cup, about 15 minutes. Add beef broth, chicken broth, tomato
paste, bay leaves and thyme and boil until reduced by half, about 30 minutes. Set
sauce aside or cover and refrigerate up to 1 day.
2. Preheat oven to 400 degrees. Cook bacon in large skillet over medium-high heat until crisp; remove to paper towels to drain. Season steaks with salt and pepper and add steaks to hot bacon fat in skillet and brown 3 minutes on each side. Spoon out any fat left in the pan and add Bourbon; tilt pan into gas flame or ignite with a long match. Shake pan until flames extinguish. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.
5. Whisk reserved wine sauce into skillet drippings and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together the butter and flour and whisk into sauce in bits, boiling sauce to thicken.
4. When ready to serve, rewarm sauce and stir in bacon; adjust seasonings to taste. Spoon sauce over steaks and garnish with parsley.
2. Preheat oven to 400 degrees. Cook bacon in large skillet over medium-high heat until crisp; remove to paper towels to drain. Season steaks with salt and pepper and add steaks to hot bacon fat in skillet and brown 3 minutes on each side. Spoon out any fat left in the pan and add Bourbon; tilt pan into gas flame or ignite with a long match. Shake pan until flames extinguish. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.
5. Whisk reserved wine sauce into skillet drippings and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together the butter and flour and whisk into sauce in bits, boiling sauce to thicken.
4. When ready to serve, rewarm sauce and stir in bacon; adjust seasonings to taste. Spoon sauce over steaks and garnish with parsley.
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