Saturday, April 14, 2007

Really Really Not My Food

So, generally, I'd like to post pictures of food I haven't already dug into... but.. we were hungry... and it had been a few days since I'd blogged, and I'm still new... so I had a couple of bites before I remembered... oops!

What you see is Bobby Flay's Black Pepper Crusted Steak with Toasted Goat Cheese blah blah blah with Giada De Laurentiis' Baked Mashed Potatoes (only I didn't bake them, and I used smoked mozz. instead) and some asparagus with Emeril Lagasse's Sauce Bearnaise... whew! Luckily, I already had the chile sauce for the steak done (frozen extra from earlier).

We had my friend Stephanie over for dinner, so we thought we'd make an evening of it, hence the steaks. She was lovely enough to bring Wegmans awesome chocolate cake and ice cream, and we had a ton of wine. I think I might still be full. :)

Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce,1977,FOOD_9936_26238,00.html

4 filet mignon steaks, each 1 1/2-inches thick
1 tablespoon ground cumin
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
4 (3/4-inch thick) slices goat cheese
Red Chile Sauce, recipe follows
Chopped cilantro, for garnish

Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.

Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.

Red Chile Sauce:
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 New Mexican red chiles, lightly toasted
2 quajillo chiles, lightly toasted
1 ancho chile, lightly toasted
6 to 8 cups homemade chicken stock
1/4 cup creme fraiche
2 tablespoons maple syrup
Salt and freshly ground pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.

Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

Accompanied by:

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Adapted from:,1977,FOOD_9936_32174,00.html

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.

[Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes. ]

Skipped the part in brackets. I will say that it’s a great thing to do for holidays… you can get the mash ready ahead of time, and pop it in the oven right at the end of the dinner prep.


Bearnaise Sauce,1977,FOOD_9936_6401,00.html

3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.

1 comment:

Stephanie said...

I loved this recipe!!! The goat cheese on the steak is fantastic, thanks for sharing!