1. Forum
  2. FidoNet
  3. RECIPES

  • 8/13 Filet Mignon Day - 3

    From Dave Drum@1:229/452 to All on Sat Aug 12 17:09:08 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Filet Mignon w/Cafe De Paris Butter
    Categories: Beef, Pork, Vegetables, Herbs, Sauces
    Yield: 4 Servings

    4 (200 g ea) beef eye filets
    4 sl Rindless middle bacon
    1/2 c Beef glaze or red wine jus

    MMMMM--------------------CAFE DE PARIS BUTTER-------------------------
    250 g Butter; softened
    1 tb Salted capers; rinsed
    1 tb Dijon mustard
    1 tb Worcestershire Sauce
    1/2 Stem tarragon; fine chopped
    1/2 Stem chervil; fine chopped
    1 Stem parsley, finely
    - chopped
    1 1/2 tb Tomato sauce
    2 Shallots; fine sliced
    2 ts Curry powder
    1 1/2 Anchovies
    Seasoning

    MMMMM-----------------------MASHED POTATO----------------------------
    8 Dutch cream potatoes; peeled
    1/2 c Cream
    100 g Butter; softened

    MMMMM---------------------------GREENS--------------------------------
    140 g Baby spinach
    140 g Baby Swiss chard
    1/3 bn Silverbeet

    MMMMM--------------------------TO SERVE-------------------------------
    Mashed Potato
    Greens
    Fillet Mignon
    Cafe de Paris Butter
    Glaze

    FILLET MIGNON Wrap eye fillets with bacon and hold in
    place with a skewer. Pan fry to desired doneness, allow
    to rest Heat beef glaze or red wine jus

    CAFE DE PARIS BUTTER: Combine butter with capers,
    mustard, Worcestershire, herbs, tomato sauce, shallots,
    curry powder and anchovies. Blend until pale, season

    Line bench with foil and place butter mix on foil. Shape
    to a 2cm diameter log. Refrigerate. Slice into eight
    rounds before serving

    MASHED POTATO: Halve potatoes and place in salted water.
    Bring to a simmer, cooking until tender

    Drain and mash through a ricer. Return to saucepan and
    stir in cream and 100g butter

    Season and set aside

    GREENS: Heat olive oil in saucepan, saute spinach, chard
    and silverbeet until wilted. Season

    TO SERVE: Arrange potato mash on plate, followed by
    greens, steak and two discs of butter. Ladle beef glaze
    over plate

    RECIPE FROM: https://myfoodbook.com.au

    Uncle Dirty Dave's Archives

    MMMMM

    ... There's never a good time to score an own goal.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to All on Mon Aug 12 16:12:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue Cheese Crusted Filet Mignon w/Port Wine Sauce
    Categories: Beef, Vegetables, Cheese, Herbs, Wine
    Yield: 4 Servings

    1 tb Unsalted butter
    1/2 c Minced white onion
    3 cl Garlic; minced
    1 tb Chopped fresh thyme
    3/4 c Low-sodium beef broth
    1/2 c Port wine
    1 tb Oil
    4 (1 1/2" thick) filet mignon
    - steaks
    3/4 c Crumbled blue cheese
    1/4 c Panko bread crumbs

    Melt butter in a skillet over medium heat. Add onion,
    garlic and thyme. Cook, stirring constantly, until onion
    is tender. Stir in the beef broth, scraping any onion
    bits from the bottom of the pan, then stir in the port
    wine. Bring to a boil, and cook until the mixture has
    reduced to about 1/2 cup. Set aside. This may also be
    made ahead of time, and reheated.

    Set the oven @ 350ºF/175ºC.

    Heat oil in a cast-iron or other oven-safe skillet over
    high heat. Sear steaks quickly on both sides until brown,
    then place the whole pan into the oven.

    Roast steaks in the oven for about 15 minutes for medium
    rare. You may adjust this time to allow the steaks to
    finish just below your desired degree of doneness if
    medium is not what you prefer. Remove from the oven, and
    place on a baking sheet. Stir together the panko crumbs
    and blue cheese. Top each steak with a layer of this
    mixture.

    Start the oven's broiler. Place steaks under the broiler
    until the cheese topping is browned and bubbly. 3 to 4
    minutes. Remove from the oven, and let stand for at least
    15 minutes before serving.

    Serve with warm port wine sauce.

    Recipe By: Herbert Gerber

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If the train doesn't stop at your station, then it's not your train.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)