Flaming Filet Mignon with Worcestershire-Chive Butter
sounds so fancy.
or intended sweetie :)
It includes fire so be careful...
And it's so easy!
Although it is a little expensive at $14.99/lb for the beef tenderloin.
I've seen it as much as $19.99/lb.
Three filets last night cost me $29 at $15.99/lb.
$29 for two people isn't so bad for cheat night :) or date night :) For your honey :)
Let's start with the Worcestershire-Chive Butter
that goes on top of the Filet Mignon.
By the way, I forgot to bring out the prepared butter that tops the filets until 3/4 of the way through our dinner last night. Crap!
This is all you need for the butter...very simple!
Keep in mind, this is a steak butter recipe. This butter is much too intense to use on chicken, fish, bread or anything else because of the worcestershire sauce but it is absolutely fantastic on any cut of steak.
Bobby Flay/Food Network.com
Angie's Note: This recipe as is, makes a ton of herbed steak butter, I cut this recipe in half and froze what I didn't use.
1 tablespoon olive oil
1/4 cup finely chopped shallots (out of shallots? Use a mild onion).
1 teaspoon finely chopped garlic
2 sticks unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons chopped chives
Salt and freshly ground pepper
Mix all ingredients together with a spoon.
Now onto the Gruyere Potatoes below...
Not many ingredients with these potatoes but they will knock your socks off. Tasty, rich, and super creamy with a big Gruyere bite.
These potatoes are made with Gruyere cheese which can be expensive as well.
Adapted generously from Danny Boome
1 1/2 pounds baby new red potatoes (original recipe uses 1 pound)
1 1/2 cups grated Gruyere cheese (original uses 2 cups which I have in the past, this was way too strong for my taste)
1 cup milk (original recipe uses heavy cream, this was very rich but I would use it again if I had it in the fridge)
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can be inserted, but potatoes are not falling apart.
Drain potatoes and place back in pan. using a fork, mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream (milk), butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top, fill each ring....blah blah blah...guess what, Angie no have-y these strange weird 2 inch wide rings, what????....so I use a large muffin pan, have done this each time and it works great! So, spray a large muffin tin. Fill each tin with the potato mixture and place in oven for 20 minutes or until the top is golden brown.
So easy here...
boil the potatoes.
Mash potatoes with fork...NOT...a fork was too difficult so I used my masher and just kept the potatoes chunky and then mixed afterwards with the fork.
Caution: This mixture is so good you will need bucket-loads of self contol to keep from eating out of the pan.
Fill each tin with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
In this picture the moon looks white, but it was truly a beautiful shade of orange.
Mindy had other ideas.
She wanted to go inside.
No doggie, you are going out with me and we're going to frolic in the field under the pretty harvest moon.
No, no chew toys either. We're going out into the field barefoot, cuz that's how I roll, and we're going to get some exercise while the potatoes are cooking.
Now, c'mon silly dog, let's go before the moon hides!
See that orange moon over there?
See the beagle who finally resigned herself that we were going moon-gazing?
We were quickly joined in the field by
Holyfield and Vinny....
I checked the oven...
perfectly golden Gruyere Potatoes!
Now it's time to get started on the
Flaming Filet Mignon.
The process I use for the Flaming Filet Mignonis from Danny Boome from foodnetwork.com as well.
Season the filets with salt and pepper.
Heat a skillet over medium-high until the pan is hot and then drizzle with olive oil.
Place the filets into the pan and cook to medium-rare, about 5-7 minutes per side.
Once the filets are cooked to your liking,
pour 2 ounces brandy into the skillet.
Carefully tilt the skillet towards the flame to flambe.
The flames get HIGH and last for about 20 seconds
When the flames burn off, remove the filets from the pan.
Run a knife or spatula around the potatoes and plate with the Filet Mignon.
Partner with a side of asparagus &
but it's fun to make together or make as a surprise!
And the Worcestershire-Chive butter (not pictured) on top of the steak is absolutely fantastic.
The potatoes are finger lickin' good too, their creaminess and bite make for a nice compliment to the big steak flavors.
If you ever try this menu, email me and let me know, I'd love to hear how it turned out!