petermarcus (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
petermarcus) wrote2001-03-18 06:54 pm
petermarcus) wrote2001-03-18 06:54 pm
(no subject)
Cooked dinner tonight and felt like splurging. This recipe is probably faster than it looks. Start to finish for me was under an hour:
Fillet Mignon with Blue Cheese sauce (for two):
2 Fillets (or thick steaks)
Marinade for a couple hours in:
1/2 cup olive oil
2 cloves garlic
sea salt
cracked pepper
1 tbsp dijon mustard
1/2 tsp balsamic vinegar
1 tsp basil
1/2 cup red wine
1/4 cup white vinegar
1/2 tsp red pepper
Grind up 1/4 cup blue cheese and 2 strips crunchy bacon
Cut slits in side of steaks to center of steak. Stuff each with about a tablespoon of blue cheese/bacon mixture
Sauce:
2 tbsp olive oil
2 tbsp butter
2-3 cloves garlic
2 medium shallots
Roughly chop garlic and shallots. Heat olive oil and butter over medium-high. Toss in shallots and garlic. When garlic and shallots smell real nice, pour in:
1 cup red wine
Let it sizzle for a bit to burn off the alcohol, then add:
1 cup beef broth
1 tbsp dijon mustard
1 tsp rosemary
1 tsp thyme
Cracked Pepper
Keep simmering, but not boiling. Reduce by half.
Meanwhile, cook the steaks on a grill, or under the broiler. When steaks are 5 minutes from done, pour sauce into a food-processor or blender. Blend/process for 30 seconds or so. Strain through cheesecloth back into saucepan. Add:
1/3 cup blue cheese
Stir sauce over medium heat until blue cheese is mostly melted, then lower heat. If a thicker sauce is desired, add some cold water mixed with cornstarch, simmer for a couple minutes, then reduce heat.
When steaks are done, pour sauce on plate, place steak in center, pour sauce over steak. Serve with mashed potatoes or croissants.
(Don't take measurements as gospel -- I freeform a lot)
Fillet Mignon with Blue Cheese sauce (for two):
2 Fillets (or thick steaks)
Marinade for a couple hours in:
1/2 cup olive oil
2 cloves garlic
sea salt
cracked pepper
1 tbsp dijon mustard
1/2 tsp balsamic vinegar
1 tsp basil
1/2 cup red wine
1/4 cup white vinegar
1/2 tsp red pepper
Grind up 1/4 cup blue cheese and 2 strips crunchy bacon
Cut slits in side of steaks to center of steak. Stuff each with about a tablespoon of blue cheese/bacon mixture
Sauce:
2 tbsp olive oil
2 tbsp butter
2-3 cloves garlic
2 medium shallots
Roughly chop garlic and shallots. Heat olive oil and butter over medium-high. Toss in shallots and garlic. When garlic and shallots smell real nice, pour in:
1 cup red wine
Let it sizzle for a bit to burn off the alcohol, then add:
1 cup beef broth
1 tbsp dijon mustard
1 tsp rosemary
1 tsp thyme
Cracked Pepper
Keep simmering, but not boiling. Reduce by half.
Meanwhile, cook the steaks on a grill, or under the broiler. When steaks are 5 minutes from done, pour sauce into a food-processor or blender. Blend/process for 30 seconds or so. Strain through cheesecloth back into saucepan. Add:
1/3 cup blue cheese
Stir sauce over medium heat until blue cheese is mostly melted, then lower heat. If a thicker sauce is desired, add some cold water mixed with cornstarch, simmer for a couple minutes, then reduce heat.
When steaks are done, pour sauce on plate, place steak in center, pour sauce over steak. Serve with mashed potatoes or croissants.
(Don't take measurements as gospel -- I freeform a lot)
no subject
You should post this at the cooking community.
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