Filet Mignon, Mushroom Madeira, Crumbled Bleu

Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese
I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.

I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook’s Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.

Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper.

The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.

 

At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.

About 2 T. butter are swirled into the sauce, seasoning adjusted.
Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.

 

Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles.
In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad…
The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.

Truffle Butter Popcorn, Iron Horse Blanc de Blanc

If you had a chance to read yesterday’s post, you would know that I am now enamored with Michael Mina. Here is another reason: 
Truffle Butter Popcorn with Chives as a bar snack!

…which we thoroughly enjoyed with a glass of Michael Mina Iron Horse Blanc de Blanc 2000. Iron Horse produces a limited number of special cuvées for select chefs and restaurateurs including Michael Mina. (And, oh, by the way note the cool leather bar top).

From their website: Blanc de Blanc is the most elegant and sophisticated of the Iron Horse cuvées, made from 100% Chardonnay.

It is ethereal – like drinking a cloud. It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.
Ah yes, pair with popcorn anyone?

Trio of Duck Fat Fries

I just returned from a trip with my sisters (aoe) to Scottsdale, Arizona. We were fortunate to stay at the fabulous Fairmont Scottsdale Princess where Michael Mina recently opened Bourbon Steak.
One of the chef’s signature items is this Trio of Duck Fat Fries. I’m laughing about posting it immediately after my heart healthy artichoke. Oh well…
I was excited to get a tour of the kitchen. There are 4 deep-fryers in a row. It was explained three contain duck fat and one vegetable oil for vegetarians. The fries are seasoned, then fried, then seasoned a second time so they need their own fryer as to not mix the flavors. This array included smoked paprika fries paired with barbecue sauce, truffled fries paired with garlic aioli, and chive fries paired with spiced ketchup. We all agreed they were the best fries we had ever eaten, bar none. His website gives a detailed recipe, please visit here.

Here, the designer used elements of the southwest; leather, wood, stone to create a breathtaking space. Blown away by every aspect of this restaurant from design and decor, to service, food and drink, I cannot wait to try other Michael Mina restaurants.
I want to extend a special thank you to Chris, Brian, Jennifer, James and the excellent staff at Bourbon Steak for the truly extraordinary evening.

Artichoke with Fragrant Tomato Broth

Artichoke – sans mayo or butter?
You bet.

Heat about a quarter cup of olive oil in a soup pot over medium heat, add 4 cloves chopped garlic, cook for a few minutes but do not brown. Add about 6 cups of vegetable stock along with a  10 oz. can of diced seeded peeled tomatoes and juice, a cup of white wine,  a half teaspoon each of dried basil and thyme, and a bay leaf, sea salt and fresh ground pepper. Add trimmed organic globe artichoke (or two), bring to a boil, then lower the heat and cook covered.
When the artichoke is almost tender, remove the bay leaf, add a half cup of rinsed capers and some chopped fresh basil. Adjust seasoning and finish cooking for about 5 minutes. Serve the tender artichoke in a soup bowl over the fragrant tomato broth. Ladle more broth and garlic and capers over the artichoke. Very flavorful,  and lower fat than some recipes…So I’m submitting this dish to Giz & Psychgrad’s Tried, Tested and True 2 Event at Equal Opportunity Kitchen.
They say, “We are asking you to submit your health-promoting tried, tested and true recipes. This can be any sort of dish – appetizer/soup/bread/main/dessert – your choice. But, it should be a low calorie dish, one that you’ve adapted from a higher fat to be a healthier choice, a vegetarian option, just to give you a few suggestions. Please don’t feel restricted. Just think about a submission that’s healthy and tastes good – that you would feed to someone you love knowing that you were promoting good, healthy eating.” I think this dish fits the bill.
To Your Good Health!