I served this Pupu (Appetizer) on New Year's Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.
Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.
Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce
Serves 8
Filet
4 - 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter
Baked Garlic
2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.
Gorgonzola Sauce
1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter
Cooking the Steaks - This is a FOOLPROOF way to cook Filet Mignon
Preheat oven to 375.
Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.
Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.
Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) - set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).
When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) - set timer. Go back to making sauce.
When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.
Save any accumulated juices and add to Gorgonzola Sauce.
Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.
Preparing Gorgonzola Sauce
In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.
Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.
Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.
Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce
Serves 8
Filet
4 - 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter
Baked Garlic
2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.
Gorgonzola Sauce
1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter
Cooking the Steaks - This is a FOOLPROOF way to cook Filet Mignon
Preheat oven to 375.
Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.
Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.
Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) - set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).
When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) - set timer. Go back to making sauce.
When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.
Save any accumulated juices and add to Gorgonzola Sauce.
Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.
Preparing Gorgonzola Sauce
In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.
Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.
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