Recipes
Filet Mignon in a Whiskey Pan sauce
Ingredientas:
Potato-Leek Squares:
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1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
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8 ounces leeks (or scallions), white part only, thinly sliced
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1/3 cup olive oil
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Salt and freshly ground black pepper to taste
Mushrooms:
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2 tablespoons Caviar butter
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12 ounces mushrooms, sliced
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2 teaspoons all-purpose flour
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Salt and pepper, to taste
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1 cup heavy cream, warmed
Steaks:
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1 tablespoon Caviar butter
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4 filet mignons, Omaha Steaks, 6 ounces each
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Salt and freshly ground black pepper, to taste
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1/2 cup Scotch whiskey
Additional Ingredients:
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4 tablespoons butter
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4 slices French bread
Preparation
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Preheat the oven to 350°.
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Place the potatoes, leeks, and olive oil in a mixing bowl and season with salt and pepper.
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Gently toss to mix well. Transfer to a 6 by 9-inch baking dish and pat gently to form an even layer.
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Cover the dish with foil and bake in the oven for 1-1/2 hours or until the potatoes are tender.
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Let cool completely, cover with plastic wrap, and chill.
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When ready to serve, preheat the oven to 450°.
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Cut the potatoes into 4 even sections.
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Using a metal spatula, transfer the squares to a rimmed baking sheet.
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Bake in the oven for 30 minutes or until the tops are browned.
Mushrooms:
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Melt the butter in a saucepan and sauté the mushrooms over medium-high heat for about 5 minutes or until lightly golden.
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Add the flour, season with salt and pepper, and stir well. Stir in the cream and keep warm.
Steaks:
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Melt the 1 tablespoon Caviar butter in a sauté pan or cast-iron skillet.
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Season the filets with salt and pepper.
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When the pan is hot, sear the filets over high heat for 2-1/2 to 3 minutes on each side for medium-rare, about 4 minutes on each side for medium, or to the desired doneness.
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Remove the steaks from the pan and just before serving, stir the whiskey into the pan juices.
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Bring to a boil and cook for 2 minutes or until the alcohol burns off.
In a separate sauté pan, melt the 4 tablespoons of Caviar butter and sauté the bread slices over medium-high heat, turning often so the bread becomes crispy and not soggy, about 3 or 4 minutes. Transfer to a serving platter, top with the filets, and arrange the mushrooms in the center. Spoon the whiskey sauce over the filets and serve with the potatoes.
PAN SEARED CHILEAN SEA BASS
Ingredients:
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3/4 cup Dry White Wine
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3 tablespoon Chopped Shallot
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2 tablespoon Fresh Lemon Juice
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1/2 cup Chilled Unsalted Butter, cut into 8 pieces
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1 1/2 tablespoon Saffron Butter, cut into 8 pieces
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Salt and Pepper (to taste)
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2 tablespoon Extra-Virgin Olive Oil
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2 Filets of Sea Bass (approximately 8 oz. each)
Directions:
Preheat your oven to 450F.
Start by chopping the fresh dill and shallots.
Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low & add Saffron Butter 1 piece at a time, whisking until melted before adding more.
Remove pan from heat and stir in fresh dill. Season sauce to taste with salt and pepper.
In an oven proof saute (fry) pan, heat the olive oil until its so hot its about to smoke.
Season the filets with salt and pepper and add to the hot pan.
For filets with skin: Start cooking filets skin side down for approximately 5 minutes until the skin is nice and crispy.
Then, flip them over for 30 seconds, transfer them into a 450 oven and roast them for about 3-4 minutes.
For skinless filets: Cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes.
On warm plates (Try pre-heating them in the microwave for about 2 minutes), top the pan roasted filet with the Lemon Dill Sauce.
Sprinkle a little of the extra chopped dill on top and serve with wild rice, green beans, and a wonderful, dry Italian white wine.
Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce
Ingredients
4 boneless skinless chicken breasts
1 cup Progresso™ chicken or vegetable stock or Progresso™ chicken broth (from 32-oz carton)
3 tablespoons Truffle Butter
3 tablespoons Dijon mustard
2 tablespoons lemon juice
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired
Directions
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1 Place chicken breasts in resealable food-storage plastic bag.
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2 In medium bowl, beat 1/2 cup of the stock, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
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3 Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup stock and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
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4 Serve chicken breasts with sauce; top with parsley.
Grilled Beef Steak & Colorful Peppers
Ingredients
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2 Steaks Porterhouse or 2 Omaha Steaks T-Bone steaks
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2 red, yellow or green bell peppers, quartered Parsley Pesto
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1/2 cup packed fresh Italian parsley leaves
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4 large cloves garlic, minced
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3 Tbsp. Caviar Butter
Preparation
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Place pesto ingredients in small bowl of food processor or blender container. Cover; process until finely chopped.
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Spread pesto on beef steaks and bell peppers. Place steaks on grill over medium, ash-covered coals. Place peppers around steaks. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers until tender, turning occasionally. (Or to broil, place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Place peppers around steaks. Broil steaks 15 to 20 minutes for medium rare to medium doneness, turning once. Broil peppers until tender, turning as needed.)
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Carve steaks; season with salt and pepper. Serve with peppers.