AND STUFF
Because of the nature of the EASY RECIPE that follows, I am reversing the normal order of things, and starting this blog with the story.
Since I started this blog less than one month ago I have had over 10,000 hits and 800 visits! So I know you are enjoying the recipes and stories. But, I want to know who you are! I would really love it if you would register on my blog. You do not have to make comments, rather it’s like a virtual meeting, we will almost meet. And, maybe someday, you will say hi via a comment. Cool.
As you have probably gathered by now, I like to read cookbooks that compile the recipes of regular folks. Great recipes created by non-professional cooks sort of exemplifies my view that you do not have to be a trained chef to prepare great meals.
A number of years ago, our Colorado friends gave us a cookbook published by The Junior League of Denver, entitled, “Colorado Cache Cookbook”. The Junior League of Denver has published a number of cookbooks. I have two of their cookbooks in my library, and I use them on a regular basis. I contacted The Junior League to seek permission to publish the following recipe, and I am very pleased to tell you that they readily agreed to allow me to publish the recipe in its entirety. After you enjoy the recipe, I am guessing you will want to check out their cookbooks at http://www.jld.org/
My Mother and Father-in-law (T&E for short) usually have all their kids and their kid’s families over to their house for a wonderful Christmas brunch. As I come from a family where all the relatives can be counted on one hand, T&E’s Christmas brunch gathering, which includes their 5 kids, the spouses, children, grand children, and now great grandchildren, was at first quite foreign to me. But having gotten used to the size and volume of the gathering, I look forward to the event each year to catch up with everyone, and see the newest grand or great grandchild.
Probably ten years ago, we asked T&E if, after they rested for awhile after their brunch, would they like to come to our house for dinner. Yo baby! Back in my comfort zone, a table for 6, rather than two or three rooms full of guests. They were in, and it was on, and it has become a tremendous seasonal tradition.
I alternate the Christmas feast between a turkey dinner with all the trimmings, and Filet Mignon en Filo Avec Sauce Madere from the Colorado Cache Cookbook. I have also made this Filet Mignon dinner on other special occasions, and it is always fantastic.
The meal is a variation on Beef Wellington, but in this instance each plate is adorned with its own individual filet mignon wrapped in light golden filo. While this recipe is a little more involved than I normally use for my blog, once I received permission to publish it, I could not wait to share it with you. The recipe is straightforward, and requires no tricks or new skills to be pulled off. Trust the step by step recipe, it is well thought out, I know you have the skill, and I know you like to eat good food; you can prepare this meal, just follow the directions. If you do this, you will absolutely create a drop dead gorgeous meal for your guests (and they will wonder when you found time to go to culinary school).
Ok, ready to cook like a pro, deep breath, here we go… hold on wait just a second, I forgot the first thing we need to do, get a glass of wine, ok, deep breath, ready …. Go!!
EASY RECIPE
Filet Mignon en Filo Avec Sauce Madere
The recipe makes 4 servings as set forth.
Ingredients:
4 6-ounce tenderloin filets, cut 1 1/4 inches thick, trimmed, salt and pepper to taste
¼ pound fresh mushrooms minced
2 ounces cooked ham, ground [I do not have a meat grinder, so I mince them small*]
3 shallots, minced
2 tablespoons butter
1 teaspoon Dijon mustard
1 tablespoon dry sherry
8 sheets filo (phyllo) dough
6 tablespoons butter, melted
Sauce Madere:
½ cup beef broth
½ cup Madeira
1 teaspoon Bovril (*I simply use lemon juice as below)
juice of ½ lemon
2 tablespoons butter, softened.
Steps:
Oil a large heavy skillet and in it sear the filets over high heat for 1 minute per side. Season with salt and pepper and set aside. In the same skillet sauté the mushrooms, ham and shallots in 2 tablespoons of butter for about 5 minutes. Add the mustard and sherry. Cook and stir a few more minutes to from a moist paste. Set aside. Brush 1 sheet filo dough with butter and place another sheet on top. Repeat this three more times [so now you have four double pieces of filo –one set for each filet*]. On each stack of filo, place 2 tablespoons of mushroom mixture in the center and top with 1 filet Wrap the filo around the filets and place seam side down on a greased baking sheet. Brush with melted butter and bake at 450 degrees for 12 minutes or until lightly browned. Meat will be medium rare.
Blend pan juices from meat with [beef*] broth, Madeira and Bovril*. Bring to boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally. Remove skillet from heat and swirl in butter. Spoon 2 tablespoons of sauce over each filet and serve. Pour remaining sauce in a sauce boat.
(*is a comment from Roger).
I promise, this recipe is not that hard to make and you will be the Man, or the WoMan, when your guests cut into the filo and take their first bite of the perfect filet mignon inside. I like to serve the meal with garlic mashed potatoes, and a side of fresh string beans.
So, ok, you have plated a beautiful meal that honestly could be on the cover of a food magazine. The meal is special, the night is special, maybe tonight the table talk could be sharing with your guests how you pulled this meal off, and that it was an Easy Recipe.
Good Eating and Table Talk,
Roger
