With Mr. O-P in the hospital this week with some serious ills,
life has been difficult. There is not much time for cooking, but there is
time for special and nourishing meals. In challenging times, it is important to
treat yourself well, and maintain some type of routine if only in the ritual of
cooking dinner.
This looks pretty fancy, I know, but it is really quite simple to prepare. We had some filets in the freezer, so I was sure to take one out and move it to the fridge the night before so it would be ready when I was. I kept the amount of sauce the same (which is really minimal, at best) even though just making one steak. If you are making this for two, you may just want to double it.
This looks pretty fancy, I know, but it is really quite simple to prepare. We had some filets in the freezer, so I was sure to take one out and move it to the fridge the night before so it would be ready when I was. I kept the amount of sauce the same (which is really minimal, at best) even though just making one steak. If you are making this for two, you may just want to double it.
After patting it dry as per the recipe, I let it set on the
counter for about fifteen minutes to get the chill off. The entire process took
less time than the 45 minutes predicted, and I had a lovely, delicious, and
nourishing meal for one. Few dishes are easier or more special than this one. I
know that everyone has his or her burdens. Treat yourself well. Always. It
makes a world of difference.
Filet Mignon with Mushroom Sauce
From epicurious.com
1 slice bacon
1 small garlic clove, mashed to a paste
1 1/2 tablespoons unsalted butter
6 white mushrooms (about 1/4 pound), sliced thin
2 tablespoons Cognac or other brandy
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 filet mignons, each about 1 inch thick
In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.
1 slice bacon
1 small garlic clove, mashed to a paste
1 1/2 tablespoons unsalted butter
6 white mushrooms (about 1/4 pound), sliced thin
2 tablespoons Cognac or other brandy
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 filet mignons, each about 1 inch thick
In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.
This post is linked to:
