I'm hunting this down when I'm out and about today. Why? Because it's just gotta be good, that's why!I rarely sit down to watch T.V, but I was having remote problems and I knew it was going to take me awhile to figure it out. What was on the tube? Rescue Chef with Danny Boome. I've never watched the Rescue Chef before but he was making Fillet Mignon with Chive Butter and I could taste it! Then he started slicing asparagus in preparation for Pan-fried Asparagus and Shallots and while that was searing he removed Potato Gratin from the oven in these cute little tins...foil lined rings 2-inches wide. As I salivated and dreamed of what it would taste like, he mentioned it only took 30 minutes to make and I was SOLD!
FILET MIGNON with CHIVE BUTTER
For the butter:
1 stick butter, softened
Coarse salt and freshly ground black pepper
1 bunch chives, left whole
For the steaks:
4 (8-ounce) filet mignon steaks
1 tablespoon olive oil
Salt and freshly ground black pepper
2 ounces brandy
Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet.
Serve steaks while hot.
PAN-FRIED ASPARAGUS and SHALLOTS
1 pound asparagus, thinly sliced on a bias
1 large shallot, thinly sliced
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
POTATO GRATIN
1 pound baby new potatoes
2 cups grated Gruyere cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F.
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 easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them.
Remove the ring and serve hot.
Of course, no dinner is complete at my house without dessert. Since I was at Food Network clicking away I gave Barefoot-Contessa a look and my, oh my, she had a video where you could make Lemon Bars with her. Ya! That's what we're having. The kids might like the Peanut Swirl Brownies though. DANG! Now I'm confused.
LEMON BARS
Cream 2 sticks of butter and 1/2 cup sugar. Add 2 cups flour with mixer on low and 1/8 tsp. of salt. Pat into ungreased 9x12 pan, with floured hands, chill for 15 minutes before baking at 350 degrees. How long? She didn't say.
Combine 6 eggs, 3 cups sugar, 2 Tbsp. grated lemon zest, 1 cup fresh lemon juice and 1 cup flour. Add the flour slowly to prevent clumping. Pour mixture over crust and bake 350 degrees for 30-35 minutes. Cool. Cut into 12 big squares and dust with confectioners sugar.
How easy is that?
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