hardline
New member
with all the postwhorin' i thought we needed some substance. im always looking for something new to cook. ill start
Sweet n Hot Fillet Mignon
ingredients
2 fillets 1.5" to 2.5"
2 bottles of a good Cab
1 pack of baby bellas srooms
1 pack shitaki srooms
ancho, Chipotle, and good old mexican chille powder
sea salt
cracked pepercorn
honey
garlic fresh
cooking
fire up the oven to 450
take
1 tbls of chili powders
.5 tbls sea salt
1 tbls crack pepercorn
put on a plate and mix
open first bottle of wine and pour glass
now drink said glass
take the srooms and remove stems (stems are always bad)
slice thin and put to side
fill empty glass with more wine and drink
take the fillets and encrust the tops with spice mix set aside
put a pan on the stove put a tbls or so of olive oil and bring up to a smoke
place the fillets in the pan a shear for about a min
take pan and put it in the oven for 15 to 20 min
time for another drink
in another pan put in three wedges of butter. let it melt, brown butter is bad a has a nutty
toss in some thinly sliced garlic.
let it simmer for a min
toss in the srooms let the cook for 5 min or so
now you should have about a half bottle of red left if not pour yourself another glass.
pour the half bottle into the pan and reduce in about 10 min squeze about 3 tbls of honey into the reduced wine sometime i use 4 just add until it is sweet enough for you.
pull the fillets out
Plating
white plates work best.
spoon a few tbls of the reduction on to the plate. no srooms
place the fillets into the center of the reduction on the plate
spoon some of the srooms on top of the fillets then drizzle some more of the reduction.
put the remainder of the reduction into a suace bowl
pop the cork on the second bottle and enjoy
Sweet n Hot Fillet Mignon
ingredients
2 fillets 1.5" to 2.5"
2 bottles of a good Cab
1 pack of baby bellas srooms
1 pack shitaki srooms
ancho, Chipotle, and good old mexican chille powder
sea salt
cracked pepercorn
honey
garlic fresh
cooking
fire up the oven to 450
take
1 tbls of chili powders
.5 tbls sea salt
1 tbls crack pepercorn
put on a plate and mix
open first bottle of wine and pour glass
now drink said glass
take the srooms and remove stems (stems are always bad)
slice thin and put to side
fill empty glass with more wine and drink
take the fillets and encrust the tops with spice mix set aside
put a pan on the stove put a tbls or so of olive oil and bring up to a smoke
place the fillets in the pan a shear for about a min
take pan and put it in the oven for 15 to 20 min
time for another drink
in another pan put in three wedges of butter. let it melt, brown butter is bad a has a nutty
toss in some thinly sliced garlic.
let it simmer for a min
toss in the srooms let the cook for 5 min or so
now you should have about a half bottle of red left if not pour yourself another glass.
pour the half bottle into the pan and reduce in about 10 min squeze about 3 tbls of honey into the reduced wine sometime i use 4 just add until it is sweet enough for you.
pull the fillets out
Plating
white plates work best.
spoon a few tbls of the reduction on to the plate. no srooms
place the fillets into the center of the reduction on the plate
spoon some of the srooms on top of the fillets then drizzle some more of the reduction.
put the remainder of the reduction into a suace bowl
pop the cork on the second bottle and enjoy