Subj : 8/13 Filet Mignon Day - 5
To   : All
From : Dave Drum
Date : Tue Aug 12 2025 07:00:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet Mignon w/Cafe De Paris Butter
 Categories: Beef, Pork, Vegetables, Herbs, Sauces
      Yield: 4 Servings
 
      4    (200 g ea) beef eye filets
      4 sl Rindless middle bacon
    1/2 c  Beef glaze or red wine jus

MMMMM--------------------CAFE DE PARIS BUTTER-------------------------
    250 g  Butter; softened
      1 tb Salted capers; rinsed
      1 tb Dijon mustard
      1 tb Worcestershire Sauce
    1/2    Stem tarragon; fine chopped
    1/2    Stem chervil; fine chopped
      1    Stem parsley, finely
           - chopped
  1 1/2 tb Tomato sauce
      2    Shallots; fine sliced
      2 ts Curry powder
  1 1/2    Anchovies
           Seasoning

MMMMM-----------------------MASHED POTATO----------------------------
      8    Dutch cream potatoes; peeled
    1/2 c  Cream
    100 g  Butter; softened

MMMMM---------------------------GREENS--------------------------------
    140 g  Baby spinach
    140 g  Baby Swiss chard
    1/3 bn Silverbeet

MMMMM--------------------------TO SERVE-------------------------------
           Mashed Potato
           Greens
           Fillet Mignon
           Cafe de Paris Butter
           Glaze
 
  FILLET MIGNON Wrap eye fillets with bacon and hold in
  place with a skewer. Pan fry to desired doneness, allow
  to rest Heat beef glaze or red wine jus
  
  CAFE DE PARIS BUTTER: Combine butter with capers,
  mustard, Worcestershire, herbs, tomato sauce, shallots,
  curry powder and anchovies. Blend until pale, season
  
  Line bench with foil and place butter mix on foil. Shape
  to a 2cm diameter log. Refrigerate. Slice into eight
  rounds before serving
  
  MASHED POTATO: Halve potatoes and place in salted water.
  Bring to a simmer, cooking until tender
  
  Drain and mash through a ricer. Return to saucepan and
  stir in cream and 100g butter
  
  Season and set aside
  
  GREENS: Heat olive oil in saucepan, saute spinach, chard
  and silverbeet until wilted. Season
  
  TO SERVE: Arrange potato mash on plate, followed by
  greens, steak and two discs of butter. Ladle beef glaze
  over plate
  
  RECIPE FROM: https://myfoodbook.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Haggis is a peppery pate that if it was French would be a delicacy.
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