Meat and potatoes don’t have to be boring. You know you’re a true Chicagoan when you agree with this statement. True Chicagoans know that with just a little finesse, the meat and potatoes meal can become a culinary experience.
I realized last night I haven’t featured any sort of red meat for Tasty Tuesday, or any other day for that matter. While I try to only eat red meat about once a week, I still love me a good cut of steak.
This Filet Mignon recipe comes from a pretty book (pretty because of the pictures!) called Gourmet Every Day. I love this book because it has recipes which taste gourmet yet are actually quite simple (and quick!) to make; and well, did I mention the pretty pictures?
The husband and I choose this meal when we want to treat ourselves to a good Midwestern meal with some refinement.
gourmet plating doesn't hurt the dish either, eh?
Filet Mignon with Mustard Sauce
1 (7-8 oz) filet mignon (2” thick)
½ teaspoon olive oil
1 ½ tablespoons Cognac (or you may substitute with Brandy or cooking sherry)
¼ cup beef broth
¼ cup water
2 tablespoons course-grained mustard
1 teaspoon unsalted butter
Instructions
Halve filet crosswise and season with salt and pepper. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare, slightly longer for medium (if you have a meat thermometer, the meat is rare at 125 degrees F, medium rare at 135 degrees F, and medium at 145 degrees F)
Let stand on a cutting board, tented loosely with foil, about 5 minutes (this allows the meat to rest readers. You want to make sure not to ignore this step, as this is when the juices redistribute and make it that succulent piece of meat your mouth is watering for. Cut into it too early, and all of those juices will wind up on your cutting board – no good!)
While filets are standing, deglaze the skillet with Cognac over moderate heat, stirring and scraping up brown bits (the brown bits hold a lot of flavor!). Add broth and water and boil until reduced to about ¼ cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste (taste the sauce at this point, and adjust to your liking).
Thinly slice filets and serve with the sauce, and your favorite version of frites and a veggie.
Serving 4? Double it!