Filet Mignon and Shaved Brussels Sprouts
Craving a simple low-carb meat and veg dinner? Here you go.
- 3/4 lb. slice of beef tenderloin (filet mignon for 2)
- high-heat canola oil
- brussels sprouts
- olive oil
- kosher salt and fresh ground pepper
- balsamic reduction
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Filet Mignon, Horseradish-Olive Tapenade
Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers
Welcome back to the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden.
Tonight’s dinner special is inspired by Chef Nancy Silverton, adapted from a recipe she shares in A Twist of The Wrist, a terrific book of quick flavorful meals. It’s a version of a meat lover’s entree that had been popular for years at Campanile – a truly seminal restaurant – one that influenced the LA dining scene with its farmers market-driven fare spanning over two decades…
The beauty of this dish is that it marries the flavors in one pan – our filet mignon is seared – then the beans are heated in the beef juices, greens added at the end to wilt. Silverton’s suggestion of jarred black olive tapenade paired perfectly with the filet, but here at Borage & Basil, we swirl in some prepared horseradish, which gives the dish an extra kick. Our arugula is flowering, so to finish the plate, the attractive tasty arugula blossoms are scattered about. Arugula flowers taste much like the leaves, but with a delicate crepe paper-like texture.
Borage & Basil’s centerpieces come from the garden as well. Tonight the tables are adorned with a casual bouquet of roses, fennel flowers, yarrow, and Mexican heather.
Beef Filet, Horseradish-Olive Tapenade Recipe
Continue reading “Filet Mignon à la Nancy Silverton”
Cucumber & Truffle Carpaccio with Bucheron
Olive Oil, Verjus, Fleur de Sel, Chives
Filet Mignon Wrapped in Speck
Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio
Painted Bordelaise Reduction
Jupiter aligned with Mars. Our Creative Cooking Crew challenge for the month of February was to put an imaginative spin on “meat & potatoes.” A gift of Truffle Carpaccio arrived in the mail. My dear friend and savvy cook, FA, was coming to town. Meat. Potatoes. Truffles. Sounds like a party. Dinner party.
Continue reading “A Heavenly Dinner Featuring Truffle Carpaccio”
Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry
Served on an authentic reproduction of the Lincoln Presidential dinner service plates.
Abraham Lincoln Presidential China
The Lincoln China was the Kennedys preferred pattern for dining in the White House.
Mary Todd Lincoln was renowned for her enjoyment of shopping, thus she selected the Lincoln White House china shortly after her husband’s inauguration. An elegant French design, the Lincoln china combines the American eagle with various decorations in a brilliant color called “solferino”. This purple-red hue was invented by the French in 1859 and was very popular among the fashionable hosts of the Lincolns’ day. Authentic reproductions can be purchased at the JFK Museum Store here.
Continue reading “Lincoln Dinner at Delmonico’s, February 12, 1900”
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.