Tag Archives: filet

JR’s Brandy Mustard Filets

The Chef told me “this should have been the first recipe to go on the blog.  It’s stupid good.”  This got me to thinking about which recipe was actually the first, and it should come as a surprise to no one that it was Fat Girl Special Dip from the resident FG herself. How classy!
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I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce for proof), so I have no doubt this is as fantastic as The Chef says.
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Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
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4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
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  1. Season steaks with salt and pepper.
  2. Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
  3. Remove steaks to plate to rest.
  4. Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
  5. Add brandy and ignite. When flame dies, return skillet to heat.
  6. Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.

Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.

*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.

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Filed under Beef, French food, Main Course, Meat, Sauces, Special Occasion

Filet Bites

This is another simple but yummy recipe from Morganthony’s Christmas Party 2K9. Morg really went above and beyond last year, probably because Tony’s obsession with Christmas requires we start celebrating early in November. That girl’s gonna make someone an excellent wife some day. April 16 to be exact.

Several filets (or another good cut of meat), cut into 1.5-inch cubes
1/4-1/2 stick of butter
salt and pepper to taste

  1. Brown the butter in a skillet. (If you’ve never made browned butter before, you basically melt it over medium-low heat and whisk until it turns a hazlenut color. If you burn it start over. Burned butter is the only kind of butter that sucks.)
  2. Cook salt-and-peppered steak in butter for a few minutes on each side stirring frequently (until medium-rare).
  3. Serve with toothpicks on the jolliest Christmas tray you can find. I serve these with a mayo-horseradish dipping sauce (2:1 ratio of mayo to horseradish), but these are great naked or with A-1. Sorry, but my inner redneck loves that stuff.

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Filed under Appetizers, Beef, Meat, Party food