2 fillets of beef
2 cloves of garlic, crushed w/ the outer skin still on
sprig of thyme, rosemary and a bay leaf (all 3 if on hand but any combination will do)
1 cup chicken stock
salt and pepper to taste
Season beef with salt and pepper. Add olive oil to a hot pan. Get a good sear/color on all sides of the fillets. Some of the color will be lost when the chicken stock is added so this step is crucial. Searing all sides should take about 2 – 2.5 minutes.
Drain any excess olive oil and add the chicken stock to the hot pan.
Throw in the cloves of garlic and herbs. Glaze the fillets with the stock in the pan and let cook for about 4 – 6 minutes more until medium-rare/medium. (garlic and herbs can be excluded if you don’t have any on hand but it will give the steak an amazing flavor when incorporated). Turn off the heat and set aside the steak to rest.
To serve: slice the filets in half, horizontally, and place on plates. Spoon some of the chicken stock sauce over the steaks. from Gordon Ramsay. Suggests serving with gremolata.
1 large Fillet Mignon
2 shallots (sliced)
3 cloves garlic (smashed with peels on)
1/4 lb. chestnut mushrooms (quartered)
1/4 lb. Shitake Mushrooms (quartered)
1/8 lb. Oyster Mushrooms (quartered)
1/2 cup Cream (eyeball it)
2 Egg Yolk
Chives (eyeball it)
Salt & Pepper to taste
Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.
Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.
That?s it for the Gratin.
Fillet of Steak:
Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you?ll dry it out.
Spoon the Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes.
1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
1 sprig thyme
2 sprigs rosemary
3 crushed cloves of garlic
2 garlic cloves, peeled and finely chopped
2 large onions, peeled and sliced
4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
salt & pepper
Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.
Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.
Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don?t forget to season each layer with salt & pepper as you go.
Pour the chicken stock from earlier over the potato mixture until it?s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.
Bake in the oven for approximately 20 ? 25 minutes or until soft and golden on top.
Cut 4 lengths of butcher’s twine about 12 inches long. Lay the twine sections about 1 inch apart horizontally in front of you on a cutting board. Lay the fillet roast lengthwise across the twine so that the thin end of the roast is nearest to you.
Tie the roast across the middle with the center section of twine. Do not tie so tightly that you’re cutting into the meat, just tie it to hold it together. Continue tying the twine until your roast is neatly tied and less floppy to handle.
Add salt and pepper your fillet roast. Preheat your oven to 400 degrees F.
Heat the butter and canola oil in your skillet over high heat. When the fats have melted and look like they’re about to begin smoking, add your beef and let it sear on one side for about 2 minutes before turning. Turn the beef and continue searing on each side until the roast is brown all the way around.
Transfer your fillet to a roasting pan and turn off the stove top. Add any pan juices to the roasting pan, then place it into the oven.
Bake your roast at 400 degrees F for about 10 minutes, then check internal temperature with the thermometer. Place the thermometer into the center of the roast and allow it to come to rest at a temperature. Remove the roast from the oven when it reaches 135 degrees F.
Let your fillet roast sit for 10 minutes prior to carving, then slice into desired thickness and serve.
1 4-pound fillet of beef
1/4 cup Dijon mustard
1 tablespoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil
Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 F and position a rack in the center.
Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should simmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425? F. Roast about 25 minutes for rare or until a meat thermometer reads 130 F when inserted into the center. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.) Remove the fillet from oven and allow it to rest 10 minutes before slicing. A fillet will cost $60-$150, depending on quality.
Makes 36 hors d?oeuvres; 8 to 10 buffet servings; 6 servings for a sit-down dinner