Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

admin — Sat, 02 Jan 2010 02:31:11 +0000

I served this Pupu (Appetizer) on New Year’s Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.

Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.

Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce

Serves 8
Filet
4 – 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter

Baked Garlic

2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.

Gorgonzola Sauce

1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter

Cooking the Steaks – This is a FOOLPROOF way to cook Filet Mignon

Preheat oven to 375.

Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.

Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.

Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) – set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).

When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) – set timer. Go back to making sauce.

When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.

Save any accumulated juices and add to Gorgonzola Sauce.

Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.

Preparing Gorgonzola Sauce

In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.

Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.

Herbed Garlic-Horseradish Crusted Prime Rib

admin — Sat, 26 Dec 2009 07:06:16 +0000

This year we spent Christmas on Oahu. Just had a small gathering with a few of our friends and neighbors. We missed our extended family, but it was still one of the best Christmas seasons ever. People in Hawaii are suprisingly festive, despite a lack of cold weather, and there are many events for the entire month. Most, if not all, of the holiday traditions on the mainland are followed here in Hawaii. Especially when it comes to food.

Nothing says Christmas Dinner more, to me, than Prime Rib. I have nothing against turkey or ham, but these are my favorites only for Thanksgiving. Something a little more special is perfect for Christmas. Delicious, savory, satisfying … just as good for left overs. Prime Rib on Christmas has become a tradition in our home and one well worth continuing. When you taste this recipe, I think you will agree!

Christmas Dinner – Island Style!!

Herbed Garlic-Horseradish Crusted Prime Rib

1 – 5 lb boneless standing rib roast (cooking instructions are the same for a bone-in roast)
6 Medium Bunches of Fresh Herbs: rosemary, thyme, sage, tarragon
2 TBSP Chopped Rosemary
2 heads Baked Garlic
Sea Salt
Pepper
1 4 oz Jar prepared Horseradish
1 Stick Butter
2 Boxes Beef Broth

Make Crust for Meat:
Cut top 1/2 inch off of two garlic heads, drizzle with olive oil and then bake 2 heads Garlic at 350 degrees for about 40-45 minutes, until soft. Can be done in advance. Let cool. Squeeze the insides of each clove of baked garlic into food processor bowl. You should have around 30-40 cloves of garlic. Cream garlic together with prepared horseradish and 2 TBSP fresh chopped rosemary.

Sear Meat:
Before cooking, pat roast completely dry. This well help the meat sear. Liberally salt and pepper all sides of the roast. Heat 2 tbs olive oil on med-high heat in heavy stainless steel or cast iron skillet. Place roast in heavy pan and sear each side (all sides) for about minutes each, until browned. Remove meat. Deglaze pan with 1/2 cup red wine. Remove liquid and bits and reserve for later.

Roast Meat:
Pre-heat oven to 450 degrees. Get out large roaster pan with rack. Spread garlic-horseradish mixture thickly on all sides of the seared meat with a spatula. Press and spread three bunches of herbs into bottom crust of roast. Lay roast on roasting rack. Press remaining three bunches of herbs into top and sides of roast. Place several pats of butter on top of herbs on roast. Pour in 1 box of beef stock and the reserved liquid from deglazing. This can all be done in advance, if desired, and the meat refrigerated overnight, but you MUST let roast come to room temperature prior to cooking (this may take up to 2 hours).

Make sure roast is at room temperature. Place roast in the oven. After 15 minutes, turn heat down to 325 degrees. Continue to cook. Cooking time will depend on exact weight of roast and doneness desired. You will need a meat thermometer to test. I recommend checking the internal temperature after 1 hour, no matter the size of the roast, just to check progress. Also, every 1/2 hour, check beef broth at bottom of pan to ensure that it has not dried up or burned. Continue to add more broth or water, if necessary, so that you have about an inch of liquid at all times.

When the roast reaches the desired doneness (temperature), remove from the oven. After you take the meat out, cover loosely with foil and let rest for 25-30 minutes, during which the meat will continue to cook a bit more.

For Rare meat, the thermometer should read 120-125 degrees, when inserted into the center at the thickest part of the roast, not touching any bone or fat. Medium-rare is 130-135 degrees. Medium, 140-145 degrees. Medium-Well, 150-155 degrees, Well-done, 160 degrees or more.

As an example, a 5 pound roast will take about 1 hr to 1 1/4 hrs total in the oven for Rare. A 10 pound roast will take about 2 to 2 1/4 hrs for Rare. Cooking times may vary greatly, so please use a thermometer. You do not want to ruin this gorgeous and expensive cut of meat.

Making the Jus:
Remove all the pan drippings from the roasting pan, combine with any juices which have settled from the resting roast. Bring to a boil, reduce heat and simmer, slightly thickening the liquid. Salt and pepper to taste. Serve with and drizzle over meat.

The Weekend Gourmet » beef recipes

Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

Herbed Garlic-Horseradish Crusted Prime Rib