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FareShare Gazette Recipes -- March 1999 - F's

 

 

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Filet Mignon with Shallots and Cognac (Chambers)
Foccaccia With Sage

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                     *  Exported from  MasterCook  *
             Filet Mignon with Shallots and Cognac (Chambers)
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Beef                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Two 6-ounce filet mignon steaks 
                          -- about 1 1/4 inches thick
  12      ounces        filet mignon -- total
     1/4  cup           Cognac
   1      tablespoon    unsalted butter
   1      tablespoon    vegetable oil
     1/2  teaspoon      coarsely ground black pepper
   2      large         shallots -- minced
     1/4  cup           beef stock or canned broth
                        Salt
1. Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at
room temperature for 45 minutes.
2. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2
tablespoon of the oil. Rub the steaks on both sides with the pepper. When
the skillet is very hot, add the steaks, cover partially, and cook over
high heat until a crust forms on the bottom, about 2 minutes. Turn the
steaks over and cook, partially covered, until nicely crusted on the other
side, about 2 minutes. Continue cooking over moderate heat, turning once,
for about 2 minutes per side for medium-rare. Transfer the steaks to a
plate and keep warm.
3. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon
oil in the skillet. Add the shallots and cook over moderately high heat,
stirring frequently, until translucent, about 3 minutes.
4. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a
match and cook over high heat until the flame burns out, about 30 seconds.
Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3
minutes. Stir in any accumulated juices from the steaks.
5. Season the steaks with salt and transfer to individual plates. Spoon the
pan sauce on top and serve.
MENU: *Sauteed Spinach with Garlic and Orange *Oven-Roasted Red Potatoes
with Roquefort *Filet Mignon with Shallots and Cognac
*For a traditional starter, osetra caviar with sour cream and toast points
is hard to beat. A less obvious but delicious choice is poached seafood
ravioli, sauteed in butter with sage. As a simple but luxurious finale,
share a box of chocolates.
Timetable:
* Bake the potatoes. * Then, prepare the ingredients for the filet mignon
and spinach; cook both these dishes no more than 10 minutes before serving.
--Bob Chambers, "Romantic Dinner for Two," Food&Wine Feb 98
Email from kitpath@earthlink.net (Pat Hanneman) Posted on FareShare 3/99
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : SERVES: 2  SOURCE: Bob Chambers, exec chef, 
Lancome/L'Oreal Corp NYC
                     *  Exported from  MasterCook  *
                           Foccaccia With Sage
Recipe By     : Adapted from Herbs in the Kitchen (Dille & Belsinger)
Serving Size  : 8    Preparation Time :0:35
Categories    : Breads                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable oil
   1      10 ounce can  refrigerated pizza dough -- thawed
                        homemade pizza dough -- punched down
   2      dozen         fresh sage leaves -- chopped
   2      medium        vidalia onion -- sliced thin
                        salt
   6      tablespoons   olive oil
With vegetable oil, lightly grease two baking pans to fit the crusts, 
round or rectangular.  If using bread or pizza dough, 30 minutes before 
baking, shape them into two 9 x 12 rectangles with rounded edges and place 
on the oiled baking pans.
Preheat the oven to 425.  If you have baking stones, place them on the 
bottom rack.  Just before baking, make depressions in the dough with your 
thumbs.  Scatter the sage and onion over the dough and season lightly with 
salt.   Drizzle with 3 tablespoons olive oil, letting some collect 
depressions.
Place the baking sheets directly on the stones or on the middle rack of the 
oven.  Bake about 15 minutes. Brush remaining olive oil over the tops twice 
during the first 5 minutes of baking.  When the bread is done, it'll be 
light golden brown and crisp on the outside. Cool on racks or cut and serve 
warm.
Contributed to FareShare by arc63 (Aleeda Crawley) 3/22/99
Formatted in MasterCook by Art Guyer
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