Pan-roasted Filet Mignon Stuffed With English Stilton Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
: 1 pound red bliss potatoes, quartered
: Cracked black pepper
: Salt
: 1 tablespoon dried thyme
: 2 tablespoons olive oil
: 1 cup veal stock
: 3 ounces bacon, chopped
: 1 cup veal stock
: 2 tablespoon chopped shallots
: 1 teaspoon chopped garlic
: 1/2 cup walnut pieces
: 4- 8-ounce filet mignons
: 1 cup crumbled Stilton cheese
: 1/2 cup port wine
: 1 cup vegetable oil
: 4 whole shallots, cut into 1/4-inch rings
: 1/4 cup flour
: 1 tablespoon chopped parsley
: Preheat the oven to 400 degrees. In a mixing bowl, toss the
potatoes with thyme and 1 tablespoon olive oil. Season with salt and
cracked black pepper. Place the potatoes in an oven-proof saut
pan.
Roast the potatoes for 20 minutes or until golden brown. Remove the
potatoes from the oven and turn into a mixing bowl. Place the saut
pan on the stove. Over medium-high heat, deglaze the pan with the
veal stock. Reduce the stock by half, about 8 minutes. Set the veal
reduction aside and keep warm. In a hot saut
pan, render the bacon
until crispy, stirring occasionally, about 8 minutes. Stir in the
shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the
heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set
the potatoes aside in a warm place. On the side of each filet make a
2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of
the cheese. Season the filets with salt and cracked black pepper. In
oven-proof saut
pan, add the olive oil. When the oil is hot, sear
the filets for 2 minutes on each side. Place the pan in the oven and
roast the filets for 6 to 7 minutes for medium-rare. Remove from the
filets from the pan and set aside. Place the saut
pan on the stove.
Over medium-high heat, deglaze the pan with the port wine. Reduce the
wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan
and heat the oil. Dredge the shallots in the flour, coating the
shallots completely. Fry the shallots in the hot oil until golden
brown, about 2 minutes. Remove from the oil and drain on a
paper-lined plate. Season the shallots with salt. To assemble, divide
the potatoes by four and mound the potatoes in the center of each
plate. Lay each filet on top of the potatoes. Spoon the veal
reduction over each filet. Drizzle each plate with the port wine
reduction. Garnish each plate with the remaining Stilton cheese,
fried shallots and parsley.
Yield: 4 main-course servings
Title: Pan-Seared Squab with Dried Cherry Reduction
Categories: Meats, Emeril, World
Yield: 2 Servings
2 Squabs (1lb ea)
Essence
3 tb Olive oil
1/4 c Shallots; julienne
1 c Dark chicken reduction
2/3 c Dried cherries
1 ts Garlic; minced
2 tb Unsalted butter
Salt and black pepper
1 c Creamy grits (recipe from
-Creole Veal)
2 tb Parsley; finely chopped
Essence
Season squab with Essence. In a saute pan, heat olive oil. Sear the
squab for 5-6 minutes on each side. In a saute pan, heat 1
tablespoon of olive oil. Saute the shallots for 1 minute. Add the
chicken stock. Bring the chicken stock to a boil. Reduce to a simmer
and stir in the dried cherries and garlic. Simmer the sauce for 2
minutes. Season with salt and pepper. Mount in the butter. Mound the
grits in the center of the palte. Arrange the squab against the
grits. Spoon sauce over the squab. Garnish with parsley and Essence.
Source: Essence of Emeril, #2321, TVFN Formatted by Lisa Crawford,
4/27/96
Source from luhu.jp
: Cracked black pepper
: Salt
: 1 tablespoon dried thyme
: 2 tablespoons olive oil
: 1 cup veal stock
: 3 ounces bacon, chopped
: 1 cup veal stock
: 2 tablespoon chopped shallots
: 1 teaspoon chopped garlic
: 1/2 cup walnut pieces
: 4- 8-ounce filet mignons
: 1 cup crumbled Stilton cheese
: 1/2 cup port wine
: 1 cup vegetable oil
: 4 whole shallots, cut into 1/4-inch rings
: 1/4 cup flour
: 1 tablespoon chopped parsley
: Preheat the oven to 400 degrees. In a mixing bowl, toss the
potatoes with thyme and 1 tablespoon olive oil. Season with salt and
cracked black pepper. Place the potatoes in an oven-proof saut
pan.
Roast the potatoes for 20 minutes or until golden brown. Remove the
potatoes from the oven and turn into a mixing bowl. Place the saut
pan on the stove. Over medium-high heat, deglaze the pan with the
veal stock. Reduce the stock by half, about 8 minutes. Set the veal
reduction aside and keep warm. In a hot saut
pan, render the bacon
until crispy, stirring occasionally, about 8 minutes. Stir in the
shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the
heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set
the potatoes aside in a warm place. On the side of each filet make a
2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of
the cheese. Season the filets with salt and cracked black pepper. In
oven-proof saut
pan, add the olive oil. When the oil is hot, sear
the filets for 2 minutes on each side. Place the pan in the oven and
roast the filets for 6 to 7 minutes for medium-rare. Remove from the
filets from the pan and set aside. Place the saut
pan on the stove.
Over medium-high heat, deglaze the pan with the port wine. Reduce the
wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan
and heat the oil. Dredge the shallots in the flour, coating the
shallots completely. Fry the shallots in the hot oil until golden
brown, about 2 minutes. Remove from the oil and drain on a
paper-lined plate. Season the shallots with salt. To assemble, divide
the potatoes by four and mound the potatoes in the center of each
plate. Lay each filet on top of the potatoes. Spoon the veal
reduction over each filet. Drizzle each plate with the port wine
reduction. Garnish each plate with the remaining Stilton cheese,
fried shallots and parsley.
Yield: 4 main-course servings
Title: Pan-Seared Squab with Dried Cherry Reduction
Categories: Meats, Emeril, World
Yield: 2 Servings
2 Squabs (1lb ea)
Essence
3 tb Olive oil
1/4 c Shallots; julienne
1 c Dark chicken reduction
2/3 c Dried cherries
1 ts Garlic; minced
2 tb Unsalted butter
Salt and black pepper
1 c Creamy grits (recipe from
-Creole Veal)
2 tb Parsley; finely chopped
Essence
Season squab with Essence. In a saute pan, heat olive oil. Sear the
squab for 5-6 minutes on each side. In a saute pan, heat 1
tablespoon of olive oil. Saute the shallots for 1 minute. Add the
chicken stock. Bring the chicken stock to a boil. Reduce to a simmer
and stir in the dried cherries and garlic. Simmer the sauce for 2
minutes. Season with salt and pepper. Mount in the butter. Mound the
grits in the center of the palte. Arrange the squab against the
grits. Spoon sauce over the squab. Garnish with parsley and Essence.
Source: Essence of Emeril, #2321, TVFN Formatted by Lisa Crawford,
4/27/96
Source from luhu.jp
Tags
Emeril