Text 11685, 110 rader
Skriven 2008-08-07 08:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Feet dont fail me now!
==============================
-=> CAROL SHENKENBERGER wrote to RUTH HAFFLY <=-

 CS> True! One amazing thing is we aqll adjusted our recipes to fit the
 CS> group health needs or were very careful to not make anyone feel bad if
 CS> they couldnt eat something.

 CS> I really wanted some pecan pie but traded that off for a beer or so ;-)
 CS>  I traded off the tiramisu also but gorged on the fresh fruit dishes.

At picnics all bets are off. You really missed out by skipping the tiramisu.
And the pecan pie was excellent in spite of the slightly carbonised crust. Good
job, Janis and Gail.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filets Mignons W/Spiced Butter
 Categories: Beef, Vegetables
      Yield: 2 servings
 
           Cooked artichokes
    1/4 lb Haricots verts or other thin
           - green beans, trimmed
           Spiced butter
      2    (1 1/2" - 2" thick) center
           - cut filets mignons
    1/2 ts Salt
    1/4 ts Black pepper
    1/2 tb Vegetable oil
    1/2 c  Dry white wine
    1/4 c  Veal demi-glace
 
  Special equipment: an instant-read thermometer
  
  An Eastern-inspired spiced butter makes filet mignon even
  juicier than usual. Artichokes and haricots verts, cooked
  separately and then baked together, taste luxuriously rich
  in a way that complements the meat nicely.
  
  Prepare Vegetables:
  
  Cut artichoke bottoms crosswise into 3/8-inch-thick slices,
  then cut stems diagonally into 3/8-inch-thick slices.
  Transfer slices to a 1 1/2  to 2 quart baking dish and set
  aside.
  
  Cook haricots verts in a 3- to 4-quart pot of boiling salted
  water, uncovered, until crisp-tender, about 4 minutes. Drain
  in a sieve and transfer to a bowl of ice and cold water to
  stop cooking. Drain and pat dry, then toss with artichokes
  in baking dish. Cut a 1-inch chunk from spiced butter log,
  then cut chunk into bits. Dot vegetables with butter, then
  cover with plastic wrap and set aside until ready to bake.
  
  Cook steaks and vegetables:
  
  Put oven rack in middle position and preheat oven to 350°F.
  
  Heat an 8- to 9-inch heavy skillet (not nonstick) over
  moderately high heat 2 minutes. While skillet is heating,
  pat steaks dry and sprinkle all over with salt and pepper.
  
  Add oil to skillet, swirling to coat, then sear steaks on
  one side, without moving, until a deep brown crust forms,
  about 3 1/2 minutes. Turn steaks over and sear 3 1/2 mins
  more. Using tongs, brown edges of steaks briefly (less than
  1 minute total), then transfer to a small baking dish,
  reserving skillet. Cook steaks in oven until thermometer
  inserted horizontally into center of steaks registers 125°F
  for medium-rare, 12 to 18 minutes.
  
  Before steaks are finished, add vegetables to oven and bake,
  uncovered, until butter is melted and vegetables are heated
  through, 10 to 15 minutes.
  
  Just before serving:
  
  Remove steaks from oven and top each with a 1/4" slice of
  spiced butter. Let stand in baking dish, loosely covered
  with foil, 5 to 10 minutes.
  
  While steaks stand, add wine to skillet and deglaze by
  boiling, stirring and scraping up brown bits, until reduced
  to about 1 tablespoon, about 5 minutes. Stir in demi-glace
  and any juices from baking dish and bring to a boil over
  moderately high heat. Cut remaining butter into pieces and
  add to skillet 1 at a time, swirling skillet until each
  piece is incorporated and sauce is thick and creamy.
  
  Divide vegetables and steaks between plates. Pour sauce
  over each serving.
  
  Cooks' note: Haricots verts can be cooked (but not baked)
  1 day ahead and cooled completely, uncovered, then chilled
  in a sealed plastic bag lined with paper towels.
  
  Recipe By Shelley Wiseman
  
  February 2007 | Gourmet
  
  Serves 2
  
  Meal Master Format by Dave Drum - 07 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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