Filet Mignon Oscar-Style with Shrimp

If the recipe for Steak Oscar seems familiar, you are right . It was first featured as part of my Mother’s Day Menu posted way back in May 2014. The menu included recipes for Steak Oscar, Roast New Potatoes with Caviar & Crème Fraîche,  and for dessert an Orange Chiffon Cake with Lemon-Orange Buttercream Frosting. All yummy stuff – perfect when you want to Put on the Ritz so to speak. While it may sound complicated, my men folk served up an awesome Mother’s Day feast.

Kiddo, Hubby and I are back home again, after a wonderful week of meandering on the Central Oregon Coast. There is nothing like a change of scenery to get the creative juices flowing. I love checking out new menus, sampling new specials and learning new things, be it at home or when traveling.

A traditional “Oscar Style” recipe is seared meat (usually Filet Mignon or Veal Cutlet) topped with asparagus, crab and Béarnaise sauce. Truth be told, “Oscar Style” recipes can be made in a variety of ways, including but not limited to Salmon Steaks, Halibut or other firm white fish, with just about any crustacean (shrimp, crab, lobster – even fresh-water crayfish) that has been topped with asparagus and drizzled in sauce such as a Hollandaise or Béarnaise sauce. After all, what is a Béarnaise sauce but a Hollandaise sauce at its core. Both sauces are created by emulsifying butter and egg yolks, while adding just a hint of acidity. Hollandaise Sauce is the final of the five French Mother Sauces, while Béarnaise sauce was introduced to the culinary world much later, and is classified as the daughter of Hollandaise.

Not familiar with the Five French Mother Sauces or wish to learn more? Check out this very informative link: http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794

This particular spin on Steak Oscar-Style utilizes seared Filet Mignon that has been topped with shrimp and drizzled with a Hollandaise Sauce. It is absolutely delicious!

Filet Mignon Oscar Style
Tarragon Hollandaise Sauce:
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend well. The yolk should begin to thicken and increase in volume as the friction from the blades begins to heat the yolks. Add the lemon juice and blend for several seconds.

In a small sauce pan, slowly melt butter. The goal is to melt the butter without allowing it to burn or become browned. Remove from heat and let cool for about a minute. With the blender on, slowly drizzle the melted butter into the yolk mixture a steady stream.

Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Filet Mignon:
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Remove steaks from the refrigerator. Generously salt and pepper both sides of the steaks and let rest on the counter for about thirty minutes.

Preheat the oven to 450 degrees F.

Heat an empty oven-proof skillet over medium-high heat. (A well-seasoned cast iron skillet works best). Once skillet is hot, add the butter and olive oil. When the butter melts, give the skillet a good swirl to blend the butter and oil. Add the steaks to the skillet and sear on both sides until nicely seared, about 3 minutes per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes. Remove skillet with steaks from the oven, cover loosely with foil to retain heat and let rest.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast in a 450 degree oven for 5 to 10 minutes.

Jumbo Shrimp
2 tablespoons butter
12 jumbo Prawns (16 to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish if desired

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink with specks of dark golden brown. Sprinkle on some salt and pepper. Set aside. It it now time to assemble the Steak Oscar Style.

To Assemble the Steak Oscar: Spoon a little of the Hollandaise sauce in the middle of four individual dinner plates. Place each filet steak on a plate over the sauce and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some Hollandaise sauce. If using, sprinkle chopped parsley over and around the steaks for an attractive presentation and serve.

 

Valentine’s Day Romance Surf and Turf Style

I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .

Years gone by, New Year’s Eve was spent at home. We had a tradition in our house of making a Surf and Turf supper complete with mashed potatoes, a Caesar Salad and ended the evening with Chocolate Souffles. Believe me, it takes some real talent in the timing department to have the souffles served at the stroke of midnight. But then, we needed time between courses to digest all the wonderful food and be ready for a spectacular dessert. I once had a friend tell me that I was setting Kiddo’s future bride up for failure, since he was under the impression that everyone ate souffles at home on New Year’s Eve. My response – who said she had to be the one to make the souffle?

In any case, we don’t spend New Year’s Eve at home anymore. New Year’s Eve has evolved into an expanded “Family Affair” at my sister’s home, with lots of kid-friendly appetizers (love appetizers – all those little bites of delicious goodness – after all variety is the spice of life). We play board games and light sparklers at the stroke of midnight. Don’t get me wrong, I enjoy family time. It’s always wonderful to spend time with dear old Dad and reminisce about the days when New Year’s Eve meant Guy Lombardo and Auld Lang Syne. However; I miss the steaks, the lobster and most of all I miss the Souffles. I miss making them, I miss eating them, I miss everything about them. Missing those traditional suppers got me to thinking . . .

And that’s when the light bulb came on. Just because our New Year’s Eve has changed doesn’t mean I can’t mark another day of celebration in the same way – say Valentine’s Day for instance.

Valentine’s Day as a day of romance dates back to the High Middle Ages, when the tradition of courtly love flourished. In 18th-Century England, the day evolved into an occasion for young lovers to express their feelings for one another with the exchange of gifts, poetry, hand-written cards, sweets and flowers. Popular among the gifts were keys – said to be the keys to the giver’s heart with an invitation to the receiver to open a heart filled with love. I don’t know about you, but I find that romantic. By the 19th-Century had written cards had given way to mass produced greeting cards, and keys were replaced with jewelry. Since then, the price tag for romance has continued to escalate.

While the menu may seem a bit complicated, taken in small steps over a period of several days, it all comes together with ease. The Tarragon Garlic Butter and marinated orange zest are prepared two days in advance to give the flavors time to fully develop. The Vanilla Grand Marnier Sauce is intended to be served well-chilled and a day in the refrigerator will achieve that optimal temperature. Everything else on the menu is prepared the day of serving. Hubby grills, I cook and Kiddo lends a hand all the way around. Truth be told, I find cooking together almost as romantic as giving someone the keys to our hearts. I love it when Hubby and I get to spend time in the kitchen together. Somehow it seems magical and I am a firm believer in magic.

On The Menu

• Grilled Filet Mignon served in a Red Wine Reduction Sauce with Tarragon Garlic Butter
• Broiled Lobster Tails Brushed with Butter with extra Butter for dipping
• Garlic Mashed Potatoes

• Cesar Salad

• Chocolate Grand Mariner Souffle served with two sauces (chilled Vanilla Grand Marnier Sauce and Warm Chocolate Grand Marnier Sauce)

Additional suggested vegetables that would be lovely, bringing more color to the plate:

Smokey Pan Seared Asparagus

Brown Sugar Kahlua Glazed Baby Carrots

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Prepare 2 Days in Advance

• Tarragon Garlic Butter – Recipe below
• Marinated Orange Zest – Recipe follows

Tarragon Garlic Butter is great on just about any kind of steak, can be used to butter warm bread or melted for crab legs. A pat or two of Tarragon Garlic Butter is also good with vegetables such as Pan Seared Asparagus or Saute Squash. It will keep up to a week in the refrigerator or up to a month in the freezer.

 

Tarragon Garlic Butter
½ Cup Butter, softened
3 garlic cloves, pressed
1 tablespoon fresh tarragon, chopped

Combine butter, garlic and parsley. Refrigerate until semi-firm.

Remove from refrigerator, form into a log, wrap in plastic wrap and refrigerate until ready to use.

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Marinated Orange Zest is used in the Vanilla Sauce for the Souffles. It adds a beautiful flavor and a hint of color to the sauce.

Marinated Orange Zest
3 Teaspoons finely grated orange zest
1 Tablespoon Grand Marnier

Combine Orange zest and Grand Marnier.

Cover with plastic wrap and set aside at room temperature until ready to use.

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Prepare 1 Day in Advance

• Vanilla Grand Marnier Sauce – Recipe follows
• Thaw Lobster Tails, if frozen (early in the morning is best)

The Vanilla Sauce and the Chocolate sauce are equally optional. You can make just one type of sauce or serve the Souffle with both. I like to put my sauces into little silver pitchers to accompany the Souffles and let everyone pour (or spoon) on the sauces to their heart’s content. Hubby is a Chocolate on Chocolate kind of guy, I adore the chilled Vanilla Grand Marnier Sauce and Kiddo likes to divide his Souffle with one half in Chocolate Sauce, the other in Vanilla Sauce.  Serving the sauces for the Souffle in tiny pitches just seems to add a touch of elegance and sophistication to the overall presentation. But that’s just me.

Vanilla Grand Marnier Sauce
2 large egg yolks, lightly beaten
1 cup whole milk
2 1/2 tablespoons sugar
1 teaspoon Vanilla extract
Marinated Orange Zest
Dash of salt

Place 2 egg yolks in a medium bowl.

Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180-degrees or until tiny bubbles form around edge (do not boil).

Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk.

Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.

Remove from heat. Stir in 1 teaspoon vanilla, marinated orange zest and dash of salt.

Pour into a glass or ceramic bowl; cover and refrigerate until ready to use.

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Prepare Day Of Serving

• Broiled Lobster Tails
• Grilled Filet Mignon with Wine Reduction Sauce
• Garlic Mashed Potatoes
• Cesar Salad
• Chocolate Grand Marnier Sauce – Warm for Souffles
• Chocolate Grand Marnier Souffles

Broiled Lobster Tails Brushed with Butter
4 small, fully cooked Lobster Tails
1/2 Stick CLARIFIED butter (drawn)
1 teaspoon lemon juice
1/4 Teaspoon White Pepper
1/4 Teaspoon Sea Salt
1/4 Teaspoon Garlic Powder
Dash of Paprika

Melt 1/2 stick of butter in a sauté pan. DO NOT stir butter while melting. Carefully tilt pan to draw out clear butter, leaving cream at bottom of pan.

Place clarified butter into a small bowl. Add lemon juice, white pepper, sea salt, garlic powder and a dash of paprika. Blend and set aside.

Preheat broiler of oven. Adjust rack so that tails are cooked 4-5 inches away from heating element.

Place THAWED tails on working surface. Flatten slightly. Using kitchen scissors cut right side of shell at wide side (opposite “tail”) lengthwise toward “tail”. Repeat on left side. Carefully lift shell. Snip at tail, removing the cut strip of shell. Run sharp knife down center of exposed meat to butterfly, flatten to open slightly. Set aside, and make clarified butter.

Lightly brush tails with seasoned clarified butter. Place lobster tails under the broiler, heat until golden and warm. DO NOT over-cook. Broil 2 minute per ounce. Small tails, 8-10 minutes or until meat pulls away from shell easily, brush with remaining clarified butter as needed to keep moist.

Remove from broiler and serve with melted butter and lemon wedges.

Butter for lobster can be served in small cups or better still, warm butter dishes.

Dipping Butter – Plain
1/2 lb butter, melted
Lemons, cut in half

Divide butter among warmers, light candles and let the butter melt gently.  Or melt over very low heat in a pan, pour into dipping containers such as small cups or ramekin dishes.

Slice lemons in half, wrap in cheesecloth and serve with lobsters.

Dipping Butter – Tarragon
1/2 lb butter, melted
Tarragon Leaves – Finely minced

As above, melt butter in warmers. Add Tarragon to taste and serve. If melting butter in a pan, add tarragon at the end, just as butter is removed from heat.

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Grilled Filet Mignon in a Red Wine Reduction Sauce with Melted Tarragon Butter

Grilled Filet Mignon
4 Filet Mignons, about 1-½-2 inches thick
Sea Salt & Fresh Ground Pepper to taste
3 Garlic Cloves, pressed
½ Cup Red Wine
1 Tablespoon Balsamic Vinegar

Season Filet Mignons with salt and pepper. Rub with garlic. Mix together wine and balsamic vinegar. Pour over steaks.

Let sit for 20 minutes, turning once. Build fire for grilling steaks.

Grill Steaks over a hot fire until medium-rare, about 5 minutes. Remove from grill.

Slice butter log into 4 rounds. Place one round on each steak. Tent to keep warm, allow to reset for 5-10 minutes.

Red Wine Reduction Sauce 
1 Cup Full Bodied Red Wine
2 Small Onions, chopped
2 Tablespoons Beef Demi-Glaze*
1 teaspoon dried thyme
1 Bay Leaf
2 Tablespoons Butter, chilled
Sea Salt & Fresh Ground Pepper to taste

Peel and finely chop onions, set aside until ready to use.

Combine wine, onions, demi-glaze, thyme and bay leaf in a heavy saucepan. Bring to a full boil. Reduce heat and let simmer until reduced to 3-4 tablespoons, about 10 minutes.

Once the wine sauce has reduced and thickened, remove from heat. Whisk in butter, 1 tablespoon at a time until smooth and well blended. Season with salt and pepper.

Spoon reduction sauce onto plates. Place filet mignons on top of sauce. Serve at once.

*Demi-glaze is a royal pain – it requires the bone marrow of veal and choice cuts of beef. So I cheat – I use I packet of Swanson’s Flavor Boost. You can also purchase Demi-Glaze from William-Sonoma or other specialty markets.

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Garlic Mashed Potatoes
10 medium Russet Potatoes, peeled and cut into 1-inch pieces
1/2 Cup WHOLE milk
1/4 Cup butter
3 Garlic Cloves, pressed
Salt & Pepper to taste

Optional: Chives or Parsley, finely chopped for garnish

Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well. Place in a large pot with enough water to cover potatoes by 1 inch.

Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.

Meanwhile, heat milk, butter, pressed garlic, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully pour contents of Dutch-oven into colander, drain potatoes well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.

Using a standing mixer, whip potatoes until smooth. Add milk/butter mixture, whip until well blended.

Just before serving, plate potatoes and garnish with chives or parsley if using.

Optional serving suggestions:

• Fill pastry bag fitted with a large star with mashed potatoes. Pipe stars onto plate, serving filet on one side and lobster on the other.
• Use Heart-Shaped Cookie Cutter dipped in olive oil as a mold, position on plate as desired and fill with mashed potatoes. Smooth top, lift cutter and serve.

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Caesar Salad
1 Head Romaine Lettuce
Caesar Garlic Croutons
Parmesan Cheese, Shaved
Caesar Salad Dressing – Favorite

Tear lettuce leaves into large pieces. Pour a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.

Plate on small salad plates, top with a sprinkle of Parmesan Cheese and croutons. Serve immediately.

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Chocolate Grand Marnier Sauce
1 cup heavy cream
1 tablespoon butter
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
4 ounces semisweet chocolate, finely chopped

In a small saucepan, heat the cream and butter.

Whisk in the Grand Marnier, then bring to a boil.

Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve warm.

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Chocolate Grand Mariner Souffle
Butter, for ramekins
1/2 cup sugar, plus extra to coat ramekins
4 eggs, separated
Grated zest of 1 orange
2 tablespoons Grand Marnier
1/8 teaspoon cream of tartar
6 ounces chocolate, melted
Confectioners’ sugar, for dusting
1/2 cup chocolate sauce, for serving

Preheat the oven to 450-degrees with the oven rack in the lowest position.
Brush 4 small ramekins with butter, making sure to coat thoroughly, including rims. Coat completely with sugar, gently tapping out any excess.

In a small saucepan melt chocolate over low heat. Remove from the heat, whisk in the egg yolks, 1/4 cup sugar and pour into a large bowl. Stir in the grated orange zest and Grand Marnier.

In another bowl, beat egg whites with cream of tartar to soft peaks, add remaining sugar and beat just until stiff. Add half of whites to chocolate mixture, stirring to lighten mixture and incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Some white streaks may remain. Spoon batter into prepared ramekins.

Bake the soufflé for 5 minutes.

Lower the temperature to 400-degrees and bake until the soufflé has risen 3 to 4 inches above the top of the mold and is springy to the touch, another 4 to 5 minutes.

Serve immediately, dusted with confectioners’ sugar , with desired sauces on the side.

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Hubby once told me he didn’t need Valentine’s Day to be special – that every day with me was as special as Valentine’s Day no matter what we were doing.

Here’s to wishing you a lifetime of love and holding hands.

2014 Has Been A Hoot! Thank You One and All

On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them.  Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.

Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .

***** APPETIZERS *****

The Importance of Sunny Pepperoni Pie

This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.

The Deviled Egg You Say!

A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .

Christmas Party Potato Platter with Fresh Dill and Red Caviar

Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.

Filipino Egg Rolls – Lumpia

Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.

 

***** MAIN ATTRACTIONS *****

French Beef and Red Wine Stew on Garlic Mashed Potatoes

This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.

Country Ribs with Golden Eagle Barbecue Sauce

Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.

Southern “Fried” Oven Chicken – No Lie!!

This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.

 

***** SOMETHING ON THE SIDE *****

Smokey Pan Seared Asparagus

These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!

Haricots verts à l’étouffée (Stewed Green Beans)

These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.

Filipino Pancit with Chicken, Pork & Shrimp

Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.

Roasted Red Rosemary Potatoes

My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.

 

***** SWEET ENDINGS *****

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box

The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.

Maria Luisa’s Leche Flan

My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.

Fresh Berry Trifle – A colorful Summertime Dessert

This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.

French Vanilla Cake with Blueberry Filling and Fresh Berry Basket

This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.

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As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.

May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon. Filet Mignon is best known for its superior tenderness and should NEVER be overcooked. Unlike other cuts of steak, Filet Mignon has almost no fat, and therefore cannot be forgiving if overcooked. If you like your steak more to the medium to well side, stay away from Filet Mignon. What makes Filet Mignon so tender is also why it has less flavor on its own than other cuts of beef – the tenderloin is a non-weight bearing muscle, rendering it more tender, less marbled and therefore less flavorful. This also makes it a perfect cut of beef for wonderful sauces such as a Béarnaise, peppercorn or wine reduction sauce.

The best wine reduction sauces often include the use of a demi-glaze. If you are feeling very ambitious, you could make your own demi-glaze. And if you do, my hat is off to you! You can purchase demi-glaze. Specialty stores such as William-Sonoma carry demi-glaze. It can be rather expensive when you break it down. While a true demi-glaze, be it home-made or store-bought is far superior, a convenient and cheap alternative is Swanson’s Beef Flavor Booster. Crazy, huh? I’ve heard tell Beef Consomme, undiluted, can serve as a replacement for demi-glaze. Personally, I’ve never tried that, opting for the convenience of Swanson’s Beef Flavor Booster instead.

While this isn’t a dish I would serve every day, for special occasions or a romantic evening at home, it’s simply divine!

I like to serve this with Garlic Mashed Potatoes with a Twist and Grilled Asparagus with a Tarragon Cream Sauce – French Style. It also goes well with a side of New Potato and steamed green beans or something as simple as a green salad and a nice bottle of wine. Oh what the heck, have the wine no matter how you serve the Filet Mignon!.

Filet Mignon in a Red Wine Reduction Sauce with Tarragon-Garlic Butter
Tarragon-Garlic Butter
½ Cup Butter, softened
3 garlic cloves, pressed
1 tablespoon fresh tarragon, chopped

Make the Tarragon-Garlic Butter: Combine butter, garlic and tarragon. Refrigerate until semi-firm. Remove from refrigerator, form into a log, wrap in plastic wrap and refrigerate until ready to use.

Butter can be made several days ahead. The longer the butter matures, the more complex the flavors.

Filet Mignon
4 Filet Mignon, about 1-½-2 inches thick
Sea Salt & Fresh Ground Pepper to taste
3 Garlic Cloves, pressed
½ Cup Red Wine
1 Tablespoon Balsamic Vinegar

Season Filet Mignon with salt and pepper. Rub with garlic. Mix together 1/2 cup wine and balsamic vinegar. Pour over steaks.

Let steaks sit for 20 minutes, turning once. While filets “rest” build a nice fire for grilling the steaks.

Grill Steaks over a hot fire until medium-rare, about 5 minutes. Remove from grill.

Slice butter log into 4 rounds. Place one round on each steak. Tent to keep warm, allow to rest for 5-10 minutes while the butter melts and the steaks retain their succulent juices.

Red Wine Reduction Sauce
1 Cup Full Bodied Red Wine
2 Small Onions, chopped
2 Tablespoons Beef Demi-Glaze*
1 teaspoon dried thyme
1 Bay Leaf
1 large Portobello mushroom, stem removed, sliced thin
1 tablespoon butter, melted
2 Tablespoons Butter, chilled
Sea Salt & Fresh Ground Pepper to taste

Start the sauce at about the same time the filets are placed on the grill. Peel and finely chop onions, set aside until ready to use. Slice mushroom, set aside until ready to use.

Combine 1 cup wine, onions, demi-glaze, thyme and bay leaf in a heavy saucepan. Bring to a full boil. Reduce heat and let simmer until reduced to 3-4 tablespoons, about 10 minutes.
While sauce is reducing, heat 1 tablespoon butter in a sauté pan. Sauté mushrooms until tender and juices released, about 8 minutes over low heat. Remove from heat and set aside.

Once the wine sauce has reduced and thickened, remove from heat. Whisk in butter, 1 tablespoon at a time until smooth and well blended. Add sautéed mushrooms. Season with salt and pepper.

* Demi-glaze is a royal pain – it requires a brown stock made from the roasted bones veal and choice beef, combined with a true brown sauce (one of the Mother Sauces in French Cuisine). You can purchase Demi-Glaze from speciality stores for about $20-30 dollars for a 9 oz jar. Or, as I did in this recipe, use a packet of Swanson’s Beef Flavor Boost.

To Serve Filet Mignon:
Spoon reduction sauce onto individual warm plates. Place filet mignon on top of sauce. Serve at once.

Mother’s Day Menu 2

Usually I don’t like to post recipes unless I’ve made them first.  That way, I know what works and what doesn’t work in the home kitchen. However; if I wait until I’ve given everything a whirl, it will be a silly thing to write about – a Mother’s Day Menu AFTER Mother’s Day.  Earlier I shared a Mother’s Day Menu from a few years ago.  It was a hit – some of my favorite recipes that my guys could fix with almost no help from me.

Last year, we spend the better part of Mother’s Day perusing our local Second Sunday Antique Faire. We kept Mother’s Day very simple in the food department – grilled steaks with baked potatoes. My guys did the grilling and finished off the meal with my all-time favorite – Chocolate Mousse (yum).

This year, I want to try something different and so it was that I spend several days creating brand new menu. Steak Oscar, Roasted New Potatoes with Caviar and a Lemon-Orange Chiffon Cake with Buttercream Frosting. The potatoes are actually intended to be an appetizer, but they seemed to pair perfectly with the Steak Oscar. Steak Oscar is a complete meal onto its self – grilled Filet Mignon, topped with seared asparagus tips, grilled shrimp and a Tarragon Hollandaise sauce. I’ve been counting the days until Mother’s Day just to give this recipe a try.

Naturally, I need to give credit where credit is due.  The recipe for Steak Oscar came from the Food Network – more specifically it is a recipe from Ree Drummond – aka The Pioneer Woman.  I am a huge fan of her books – the way she weaves stories about her family, the Marlboro Man and life on a working cattle ranch into her recipes is delightful.  The recipe for Roast New Potatoes with Caviar & Crème Fraîche is one I picked up from Scrumpdillyicious. For the most part, the recipe is intact. The only modifications I’ve made is to scale back the ingredient amounts since I plan to serve the potatoes as an elegant side and not as crowd pleasing appetizers intended to be served with golden glasses of champagne. Finally, the cake recipe is from Southern Living, March 2012. The moment I saw it, I thought it was perfect – an exquisite finale to an unforgettable spring repast.  

This year my guys are going to do all the cooking.  My only role will be to answer any questions they may have. I have complete confidence in them. Really – I do.

I hope you give these delightful recipes a try – love to hear how they turned out.

*** Steak Oscar ***

Tarragon Hollandaise
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Steak:
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Generously salt and pepper both sides of the steaks.

Preheat the oven to 450 degrees F.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

NOTE: We plan to grill the steaks on the barbecue.  Since the menfolk will be doing the cooking, I wanted to give them a cooking method they were most familiar with – and my hubby is a grilling master.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

Shrimp
2 tablespoons butter
12 jumbo Prawns(16- to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

To Assemble the Steak Oscar: Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

Roast New Potatoes with Caviar & Crème Fraîche
2 lbs unpeeled small new potatoes, halved lengthwise
1 1/2 tablespoons olive oil
1 tablespoon minced chives with extra for garnish
2/3 cups chilled crème fraîche
1/4 cup salmon roe caviar

Preheat oven to 400°F.

Combine potatoes and 2 tablespoons of oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes, cut side down, in single layer on a baking sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 20-25 minutes.

Cool 10 minutes on the sheet. Arrange potatoes, cut side up on a serving platter, trimming the bottoms slightly to keep them upright if you wish.

Gently top each potato with one generous teaspoon of crème fraîche and a small dollop of caviar. The potatoes need to be cool enough so that the crème fraîche adheres to the top and doesn’t slide off, but warm enough that they’re still lovely.

Orange Chiffon Cake with Lemon-Orange Buttercream Frosting
For the Cake
2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Edible Flowers & Kumquats for garnish

Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake in preheated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

For the Lemon-Orange Buttercream Frosting
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
1 (32-oz.) package powdered sugar
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low-speed until blended after each addition. Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.

To assemble cake: Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake. Garnish finished cake with edible flowers as desired.  When serving, place a flower and a few kumquats for a whimsical presentation.

*** Common Edible Flowers ***

Carnations

Chrysanthemums

Dandelions

Day Lilies

English Daisy

Gladius

Jasmine Lavender

Marigold

Pansy

Rosemary blooms

Roses

Violets