On this episode of Dinner and Drama with Kristin & Drew we dish the drama behind the maiden voyage of the Titanic along with tales of survival and heroism from the passengers and crew. Spoiler alert: The boat sinks. Hearts Go On. And there was definitely room on that door for Jack.
And what will we be serving tonight? An Authentic recipe that the passengers themselves may have been served! Filet Mignon Lili!
Filet Mignon Lili
Serves 6
INGREDIENTS
FILET MIGNON
§ 6 filets (2 1/2 pounds)
§ 1/2 teaspoon each of salt and pepper
§ 1 tablespoon each of butter and vegetable oil
§ 2 cloves garlic
§ sliced 6 foie gras (goose liver) medallions (recipe below)
§ 6 cooked artichoke hearts, quartered
§ 6 slices black truffle (optional)
SAUCE
§ 2 tbsp. butter
§ 3 large shallots or 1/2 onion, finely chopped
§ 1 1/2 tbsp. tomato paste
§ 1 bay leaf
§ 1 sprig fresh rosemary
§ 1/2 cups each of cognac, Madeira and red wine
§ 3 cups homemade beef stock
§ Salt and pepper
POTATOES ANNA
§ 3/4 cup melted unsalted butter
§ 6 medium baking potatoes, peeled and very thinly sliced
§ 1 tsp. each of salt and pepper
DIRECTIONS
SAUCE
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
2. Stir in tomato paste, bay leaf and rosemary until well combined.
3. Stir in cognac, Madeira and red wine; bring to boil.
4. Boil for 10 minutes or until reduced to about 1/2 cup.
5. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.
6. Season to taste.
7. Keep warm.
POTATO
1. Brush 11-inch oven-proof skillet with enough melted butter to coat.
2. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.
3. Place pan over medium-high heat for about 10 minutes or until bottom is browned.
4. Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.
5. Broil for 1 to 2 minutes or until brown and crisp.
6. Let stand for 5 minutes.
FILET MIGNON
1. Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
2. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
3. Remove from pan and let stand, tented with foil, for about 10 minutes. Wipe out pan and return to high heat.
4. Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve.
5. Toss artichokes in pan juices and cook for 2 minutes or until heated through.
PLATING YOUR DISH
1. Cut cooked potato rounds into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
2. Ladle sauce around edge of plate; garnish with artichokes.
On this episode of Dinner and Drama with Kristin & Drew we dish the drama behind the maiden voyage of the Titanic along with tales of survival and heroism from the passengers and crew. Spoiler alert: The boat sinks. Hearts Go On. And there was definitely room on that door for Jack.
And what will we be serving tonight? An Authentic recipe that the passengers themselves may have been served! Filet Mignon Lili!
Filet Mignon Lili
Serves 6
INGREDIENTS
FILET MIGNON
§ 6 filets (2 1/2 pounds)
§ 1/2 teaspoon each of salt and pepper
§ 1 tablespoon each of butter and vegetable oil
§ 2 cloves garlic
§ sliced 6 foie gras (goose liver) medallions (recipe below)
§ 6 cooked artichoke hearts, quartered
§ 6 slices black truffle (optional)
SAUCE
§ 2 tbsp. butter
§ 3 large shallots or 1/2 onion, finely chopped
§ 1 1/2 tbsp. tomato paste
§ 1 bay leaf
§ 1 sprig fresh rosemary
§ 1/2 cups each of cognac, Madeira and red wine
§ 3 cups homemade beef stock
§ Salt and pepper
POTATOES ANNA
§ 3/4 cup melted unsalted butter
§ 6 medium baking potatoes, peeled and very thinly sliced
§ 1 tsp. each of salt and pepper
DIRECTIONS
SAUCE
1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
2. Stir in tomato paste, bay leaf and rosemary until well combined.
3. Stir in cognac, Madeira and red wine; bring to boil.
4. Boil for 10 minutes or until reduced to about 1/2 cup.
5. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.
6. Season to taste.
7. Keep warm.
POTATO
1. Brush 11-inch oven-proof skillet with enough melted butter to coat.
2. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.
3. Place pan over medium-high heat for about 10 minutes or until bottom is browned.
4. Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.
5. Broil for 1 to 2 minutes or until brown and crisp.
6. Let stand for 5 minutes.
FILET MIGNON
1. Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
2. Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
3. Remove from pan and let stand, tented with foil, for about 10 minutes. Wipe out pan and return to high heat.
4. Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve.
5. Toss artichokes in pan juices and cook for 2 minutes or until heated through.
PLATING YOUR DISH
1. Cut cooked potato rounds into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
2. Ladle sauce around edge of plate; garnish with artichokes.