Along with many other talents, my best friend is a cooking goddess.
Next to the need to keep my children alive, she was my motivation for
learning to cook and love it. She also keeps a blog, which is far more
professional than mine, and I often read it for ideas and inspiration.
Recently, she posted this:
http://www.jannapatterson.com/2014/02/food-nanny-fillet-mignon-and-steamed.html
As soon as I read it, I knew I wanted to try both recipes.
Well, tonight was the night, and while I burned my hand on a pan
handle that had been heated to 500 degrees while making it, it was worth
the pain (and soon to be blisters).
Like my Thai Short Ribs, this is not something I would make regularly
(it is far from healthy), but for a special occasion, it is phenomenal
and doesn’t require too much time or undue effort.
Mr. Pickypants was in Heaven eating it, and so was I.
Definitely a repeater, though not a regular rotation recipe. Try it out!
Food Nanny Fillet Mignon
by Liz Edmunds, The Food Nanny
Serves 4
Cook Time: 10 minutes
Plan Ahead
Let seasoned steaks sit out for 30 min. at room temperature
Ingredients
4 1-inch to 1 1/2-inch thick center cut Black Angus beef tenderloin steak (Fillet Mignon,) room temperature
1 Tablespoon coarse salt
2 Tablespoons crush peppercorns
1 Tablespoon canola oil
4 Tablespoons cold butter
Sauce
4 Tablespoons cold butter
1/4 cup shallot, minced
1/4 cup Merlot or red wine
1/4 cup beef broth
3/4 cup heavy cream
1 Tablespoon parsley, fresh or dried, minced
Directions
Fillet Mignon
Pat
Steaks dry with a paper towel. Place on a platter or baking sheet.
Season each steak on both sides with coarse salt and crushed
peppercorns. (Or use your pepper grinder on the largest grind.) Be sure
to let seasoned steaks sit out for 30 min. at room temperature.
Preheat oven to 500 degrees. When oven is ready continue.
If
NOT making the sauce, pre-heat a cast iron pan over high heat. If you
ARE making sauce, choose a non-cast iron, oven-safe pan. The pan is
ready when you sprinkle with a few drops of water and it sizzles. If the
pan is smoking turn down the heat. Add canola oil. Place the meat in
the pan and sear 3 min. per side. Set your timer.
Quickly place 1
Tablespoon cold butter on top of each steak and move pan into the hot
oven on the middle rack and continue cooking steaks without turning, 4
more min. for medium rare. Set your timer. Remove from oven. Place the
pan on top of the stove.
If not making with sauce, serve
immediately. If making sauce, quickly remove steaks to a platter and
cover with foil to keep warm.
Sauce
To the pan drippings on top of
the stove add, 2 Tablespoons butter, 1/4 cup minced shallot. Stir until
shallots are browned, about 3 to 4 min.
Add Merlot, or any red wine
or cooking wine and beef broth. Stir, scraping up any brown bits. Boil
over moderately low heat until reduced to a syrupy consistency.
Add
heavy cream and any meat juices accumulated on the platter where the
meat is resting. Boil down to half. Swirl in 2 to 3 more Tablespoons
cold butter and the minced parsley.
Season to taste with coarse salt and fresh ground pepper.
Cut steaks into thin slices or serve whole and pour the sauce over meat.
Steamed Honey Glazed Carrots
by Liz Edmunds, The Food Nanny
Serves 2
Cook Time: 10 minutes
Plan Ahead
Cut carrots up and keep in plastic bag.
Ingredients
Whole fresh carrots, peeled and cut into sticks - not “baby” carrots in plastic bags
Softened butter, to taste
Clover honey, to taste
Coarse salt, to taste
Directions
Peel the carrots. Cut in half lengthwise, then in half again. You
should end up with at least 8 carrot sticks per carrot. (Some carrots
are extra thick and you could cut more sticks.)
Steam carrots for 10 min. Remove and toss hot carrots with butter and drizzle with honey. Lightly salt. Serve immediately.
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