Sunday, February 12, 2012
Valentines Day Dinner for Two
I goofed! Click on a picture and you can see the ones on the right.
Take her to the park, or her favorite picnic spot, or just on the patio, and fix a romantic dinner she will never forget.
Peppered Filet Mignon with Mushroom Bourbon Sauce
Mushroom Bourbon Sauce
6 ounces mushrooms
1 1/2 tablespoon butter
1 shallot, finely chopped
1/4 cup dry white wine
1/2 cup beef stock
1/2 cup heavy whipping cream
1 tablespoon Bourbon
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 (3 1/2 ounce) filet mignons, 1 1/2 inches thick
1 tablespoon Dijon mustard
1 tablespoon cracked pepper corns
1/2 teaspoon sea salt
Trim the ends off the mushroom stems; wipe mushrooms clean with a damp tea towel. Pick the 4 best looking mushrooms and cut steme off at the base; thinly slice the rest of the mushrooms. Melt the butter in a 10" Dutch oven with 10 to 12 charcoals under it; brush a little of the melted butter over the whole mushroom caps, and set aside. Add the shallots to the dutch oven, cook until soft and translucent, but not brown, 2 to 3 minutes. Add 4 or 5 more charcoals around the edge of the oven, and add the sliced mushrooms, stirring with a wooden spoon, saute until they are nicely browned and all the mushroom juices have evaporated, 2 or 3 minutes. Stir in the wine, bring to a boil; let boil until the wine has reduced by half, 2 to 5 minutes. Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3 to 5 minutes. Stir in the cream; bring to a boil; let boil until reduced by one-third, 4 to 6 minutes. ( sauce should be thick and creamy) Add the bourbon, bring to a boil; let boil 1 minute. Whisk in the mustard and season with salt and pepper to taste. Set sauce aside while you prepare the steaks. Set the lid on a lid stand over 16 to 20 charcoal. Brush each filet on all sides with mustard. Combine the crushed peppercorns and 1 tablespoon of sea salt in a shallow bowl; stir to combine. Crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the steaks with your fingertips. When lid is good and hot, brush lid with oil, place the filets on lid, until cooked to your doneness, about 3 to 4 minutes per side for rare, 4 to 6 minutes for med-rare, or 7 to 8 minutes for medium. Using tongs, turn the filets on their sides to brown the edges. Whin filets are almost done, place the reserved mushroom caps on the lid with filets, and cook them until they are browned on both sides, about 3 minutes per side. Transfer filets and mushroom caps to a platter; let rest for 3 minutes. To serve, spoon sauce over each filets; top each with a mushroom cap.