Wednesday, February 6, 2013

A Meal to Impress...

your Valentine!
 
 
 
FILETS BOURSIN
2 Tbsp. soy sauce
6 (1" to 1-1/4" thick) slices beef tenderloin
1 (17-1/4 oz) package frozen puff pastry, defrosted
1/4 cup plus 2 Tbsp. fine, dry bread crumbs
4 ounces Boursin cheese (recipe follows)
 
Duxelles:
1-1/2 pounds mushrooms
2 medium onions or 8 shallots
¼ cup chopped parsley
Few drops of fresh squeezed lemon
Salt and pepper
2-3 tablespoons butter
 
Clean and trim stems of mushrooms. Chop very fine (or grate) mushrooms. Wrap in towel and squeeze out excess moisture. Heat butter and lightly brown chopped onions or shallots. Add mushrooms, salt and pepper and a few drops of lemon juice and stir over high heat until all moisture has completely evaporated. Stir in chopped parsley. Set aside and let cool completely.
 

Preheat oven to 400.
Rub soy sauce on both sides of filets. Heat oil over medium heat. Add filets and sear on each sdie about 2 minutes per side.
Cut pastry sheets in 4 squares. Roll 6 squares out to 10". Other two sheets can be used to cut designs for garnish (leaves, ribbons, etc.)
Sprinkle bread crumbs in center of each square to cover area size of filets.
Place filets on top of bread crumbs.Top with heaping Tbsp. of the Duxelle mixture.
Place dots of cheese on top of each Duxelle mixture. Gather pastry around filets, moisten with water and pinching at top to form topknot. Cut shapes from extra dough and adhere to each pastry pouch with water. Place knot side up in shallow baking pan. Bake ate 400 for 20-25 minutes until golden brown and puffed.
 
BOURSIN CHEESE
1 clove garlic
4 ounces unsalted butter, softened
8 ounces cream cheese
1/4 tsp. salt
1/2 tsp. fresh snipped basil
1/2 tsp. majoram
1/2 tsp. fresh snipped chives
1/4 tsp. crushed thyme
1/4 tsp. fresh ground pepper
1/2 tsp. fresh dill weed
Process all ingredients in blender or food processor until smooth. Spoon in small serving bowl. Chill overnight. Serve at room temperature.
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HERB GARDEN GREEN BEANS
2 Tbsp. olive oil
1/4 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/2 cup diced celery
1 cup chopped parsley
1 Tbsp. fresh snipped rosemary
1 Tbsp. fresh snipped basil
1/2 tsp. salt
2 lbs. fresh green beans cut in 2" pieces
Fresh ground pepper
 
Melt oil & butter in skillet. Add onion, garlic and celery. Cook over medium heat 5 minutes. Add parsley, herbs, and spices. Cover and simmer 10 minutes. Cook green beans in boiling water until crisp tender. Drain well and toss with sauce. Top with fresh ground pepper and additional parsley.
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BLUE CHEESE ONIONS GRATIN
1 lb. Spanish or Vidalia Onions
6 ounces blue cheese, crumbled
6 Tbsp. unsalted butter at room temp
2 tsp. worcestershire
1-1/2 tsp. fresh chopped dill weed
freshly ground black pepper
 
Preheat oven to 425 Generously grease 13x9 baking dish or pan. Slice onions and place in baking dish. Mix remaining ingredients and spread over onions. Bake in center of 425 oven for 20 minutes. Broil briefly to brown top.
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IRISH COFFEE PIE
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
Preheat oven to 300. Combine above ingredients and press in 9-inch pie plate. Bake 8 minutes; cool completely.
 
Filling:
1/2 cup milk
2-1/2 cups miniature marshmallows
3 Tbsp. Irish whiskey
1 qt. coffee flavored ice cream
1-1/3 cups whipped cream or topping
Shaved Chocolate
 
In medium suacepan, heat milk and marshmallows over low heat until marshmallows are melted. Remove from heat and cool 5 minutes. Stir in whiskey. Chill 1 hour.
Pack ice cream into crust. Freeze.
When marshmallow mixture is chilled, beat 2-3 minutes on high speed of mixer. Fold in whipped topping. Spoon onto frozen pie. Freeze 3 hours before serving. Garnish with shaved chocolate.

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