knary
02-27-2004, 11:56 AM
Enough booze already. Let's EAT!
(also posted on that Other forum)
Here's one of my all time favorites. Slightly adjusted from a recipe in a favorite cookbook.
----------------------------
4 thick filet mignon medallions. 1 1/2 pounds total
2+ TBS Olive Oil
2 to 3 cups chopped mushrooms - button, ****ake, whatever
2 shallots - minced
2 or 3 cloves garlic - minced
1 to 2 TBS of fresh thyme (or 1 to 2 tsp of dried thyme). I prefer less than more.
4 to 5 TBS butter
2 cups full bodied red wine - Cabernet?
1 cup rich beef broth
Goat cheese
----------------------------
1. Saute shallots, garlic, mushrooms, and thyme in 2 TBS of butter until lightly browned
2. Pour in wine and bring to boil. Boil until reduced by half
3. add beef broth and return to boil. Boil until reduced to less than 2 cups. I aim for 1 1/2 cups or less
4. Remove from heat and whisk in 2 or 3 TBS of butter
5. salt and pepper to taste
6. (optional) puree in blender
7. keep warm until beef is cooked
8. Season beef with salt and pepper.
9. Heat oil in a heavy skillet. When it begins to smoke, add the beef and cook over high heat until it reaches desired doneness. 3 to 5 minutes per side.
10. remove beef from skillet. Mix in any drippings into the mushroom sauce.
11. Serve beef. Pour sauce over meat. Add dollop of goat cheese to top of each medallion.
12. gorge
----------------------------
The mushroom sauce is very simple and can be adjusted as needed. I grab a mixed collection of mushrooms depending on what looks good at the store. When serving, I leave a dish of broken up goat cheese out for people to add as they wish. The best meal combination, so far, has been this main dish with a side of quick roasted asparagus, garlic au gratin potatoes (potatoes, cream, garlic, little bit of onion, salt, pepper, parmesan, etc), baby greens & spinach salad, butternut squash soup, bread, wine, more wine, and a little bit more wine. All together, it's enough to make even the most red-blooded swoon.
(also posted on that Other forum)
Here's one of my all time favorites. Slightly adjusted from a recipe in a favorite cookbook.
----------------------------
4 thick filet mignon medallions. 1 1/2 pounds total
2+ TBS Olive Oil
2 to 3 cups chopped mushrooms - button, ****ake, whatever
2 shallots - minced
2 or 3 cloves garlic - minced
1 to 2 TBS of fresh thyme (or 1 to 2 tsp of dried thyme). I prefer less than more.
4 to 5 TBS butter
2 cups full bodied red wine - Cabernet?
1 cup rich beef broth
Goat cheese
----------------------------
1. Saute shallots, garlic, mushrooms, and thyme in 2 TBS of butter until lightly browned
2. Pour in wine and bring to boil. Boil until reduced by half
3. add beef broth and return to boil. Boil until reduced to less than 2 cups. I aim for 1 1/2 cups or less
4. Remove from heat and whisk in 2 or 3 TBS of butter
5. salt and pepper to taste
6. (optional) puree in blender
7. keep warm until beef is cooked
8. Season beef with salt and pepper.
9. Heat oil in a heavy skillet. When it begins to smoke, add the beef and cook over high heat until it reaches desired doneness. 3 to 5 minutes per side.
10. remove beef from skillet. Mix in any drippings into the mushroom sauce.
11. Serve beef. Pour sauce over meat. Add dollop of goat cheese to top of each medallion.
12. gorge
----------------------------
The mushroom sauce is very simple and can be adjusted as needed. I grab a mixed collection of mushrooms depending on what looks good at the store. When serving, I leave a dish of broken up goat cheese out for people to add as they wish. The best meal combination, so far, has been this main dish with a side of quick roasted asparagus, garlic au gratin potatoes (potatoes, cream, garlic, little bit of onion, salt, pepper, parmesan, etc), baby greens & spinach salad, butternut squash soup, bread, wine, more wine, and a little bit more wine. All together, it's enough to make even the most red-blooded swoon.