Sunday, June 21, 2009

Filet Mignons With Balsamic Pan Sauce and Truffle Oil Recipe

I made this dish in the Cafe a few days ago and it was yummy!

Filet Mignons With Balsamic Pan Sauce and Truffle Oil Recipe

• filet mignon steaks, 1 1/2 inches thick (one per person)
• salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons unsalted butter
• truffle oil, for drizzling

1. Sprinkle steaks generously with salt and pepper.
2. Pre-heat your oven to 275F. Take the filet/steak out of its
wrapper, and pat dry with a paper towel and then liberally apply salt
and pepper to the meat. Place the meat onto a roasting pan, and put
the pan into the oven. Cook the meat for 20-25 minutes, or until the
internal temperature of the meat is 90-95F.
3. Once the meat is between 90-95F, remove the pan from the
oven. Coat the bottom of a large, heavy frying pan with olive oil
and heat over medium-high heat. Add the steaks and cook to the
desired doneness (130F for medium rare), 2-3 minutes on each side.
4. Transfer to a platter and let rest, tented loosely with
aluminum foil, while you make the sauce.
5. In the same pan over medium-high heat, add the vinegar
and deglaze by scraping up any browned bits from the bottom. Cook
until slightly reduced and thickened, about 3 minutes.
6. Remove from the heat. Whisk in the butter to form a smooth
7. To serve, transfer the steaks to individual plates, top
with the sauce, and drizzle with a small amount of truffle oil.

Sunday, June 7, 2009

Roast Tenderloin of Beef Mustard Sauce

Last night was a special night here at the Cafe. We were having our friend Deb over for dinner, following a morning of painting our closets in preparation for the new closet inserts which will be installed on Thursday. I mulled over a couple of dinner menus and decided to defrost a beef tenderloin which had been sitting, oh so quietly, frozen in our freezer the past few weeks. I thought about making Tenderloin DeLuxe, a dish that Deirdre really likes, but then I thought I should try to expand my recipe base a little. After a few minutes of searching, I found the recipe listed below.

I am happy to report that this recipe was easy to make and was nothing short of outstanding. I removed the tenderloin precisely when the internal temperature of the roast was 124F and the meat perfectly pink inside. The "mustard sauce" is a bit of a misnomer as the shallots and garlic add more flavor to the sauce than mustard. Regardless of the name, the meal was fantastic. In addition to the beef, I made some long grain & wild rice, a tossed salad with a balsamic vinaigrette, and steamed asparagus. Thanks to our friends at Art of the Table, we washed the roast down with a bottle of 2000 Vina Alberdi Rioja, a Spanish red that stood up to the meal.

We also wanted to have a hearty meal in preparation for what was an excellent Game 5 in the Stanley Cup Finals. Final score: Red Wings 5, Penguins 0. Life agrees with us here in the Cafe.



2 tsp. soy sauce
2 1/2 lbs. beef tenderloin
1 tsp. freshly ground pepper
1 tbsp. olive oil
1 med. garlic clove, minced
3 med. shallots, minced
1/3 c. dry red wine
1 1/2 tbsp. Dijon mustard
1 cup (8 oz.) canned low-sodium beef broth
1/4 c. plus 1 tbsp. heavy cream
2 tbsp. unsalted butter

1. Rub the soy sauce all over the beef and let sit for 30 minutes. Season with the pepper.

2. 350 degrees. In a large, heavy, oven-proof skillet, heat the oil over high heat. Add the beef and cook until well browned on all sides, about 5 minutes.

3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reads 125F degrees on a meat thermometer for rare. Transfer the meat to a cutting board, cover loosely with foil and let sit for 10 minutes.

4. Pour off any fat from the skillet. Add the garlic and shallots and cook over low heat, stirring, until lightly browned, about 2 minutes. Pour in the wine, increase the heat to high and simmer for 1 minute. Stir in the mustard, broth and cream and bring to a boil. Reduce heat to moderate and simmer until the sauce has reduced to 1 cup and is thick enough to lightly coat the back of a spoon, about 6 minutes. Reduce the heat to low and stir in the butter until incorporated.

5. Using a sharp knife, cut the meat into 12 slices. Arrange the meat on plates or a platter, spoon the mustard sauce on top and serve.

Rosemary update

I am happy to report that there are 8 rosemary plants quietly growing in the terra cotta planter. I have been following the advice of the Grass Doctor, so I am watering the rosemary sparingly. I am keeping the soil moist but not saturated. I am hoping that in a few weeks I will have some fresh rosemary to use in the Cafe.