Recipes Included On This Page Filet Mignon with Shallots and Cognac (Chambers) Foccaccia With Sage Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - 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 at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -