Filet Mignon With Red Wine And Cepe Sauce, And Crispy Potato Cakes With Caviar
|Beef marrow bone||10 (1 Inch Each)|
|For the potato cake garnish:|
|Creme fraiche||1⁄4 Cup (4 tbs)|
|Lemon||1⁄4 , juice squeezed|
|Snipped chives||1 Teaspoon|
|Freshly ground white pepper||To Taste|
|For the potato cakes:|
|Russet potatoes||20 Ounce, unpeeled (2, 10 Ounce Each)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Sturgeon caviar||4 Ounce (For Garnish)|
|For the sauce:|
|Cepe/8 medium||4 Large, brushed clean with a dry towel (Fresh)|
|Minced shallot||2 Tablespoon|
|Cabernet/Sauvignon, red bordeaux wine||2⁄3 Cup (10.67 tbs) (Good Quality)|
|Veal stock||3⁄4 Cup (12 tbs), homemade|
|For the steaks:|
|Mignon steaks||32 Ounce (4, 8 Ounce Each)|
|Freshly ground black pepper||To Taste|
|Chervil leaves||2 Teaspoon (For Garnish)|
1. Carefully separate the marrow from the bones.
2. In a bowl, place the marrow and cover it with salt water; let it soak overnight in refrigerator; change the water at least once.
3. In a bowl, prepare the potato cake garnish; put together the creme fraiche, lemon juice, chives, and pepper and mix well and let it sit at room temperature for 2 hours until the creme fraiche re-thicken.
4. Grate the unpeeled potatoes coarsely and immediately shape into patties or cakes of about 1/2 inch thick.
5. Preheat the oven to 400 degrees and preheat the grill.
6. Separate the stems from the cepes and slice them into 1/4-inch-thickness and reserve.
7. In a heavy sautÃ© pan or skillet, pour oil until 1/8 inch height and heat over medium heat.
8. When the oil is hot, using a spatula carefully add the potato cakes in the oil.
9. Cook for 2 to 2 1/2 minutes per side until golden brown.
10. Top each potato patty with a dollop of creme fraiche and garnish with a spoonful of caviar before serving.
11. In an ovenproof sautÃ© pan or skillet, heat 1 tablespoon of the butter and sautÃ© the cepe caps over medium heat for about 1 minute.
12. Turn over the caps over and season with salt and pepper.
13. Place the pan in the oven and bake 7 to 8 minutes or alternatively finish on the grill.
14. Remove from the oven and keep aside.
15. In another sautÃ© pan, melt 1 tablespoon of butter.
16. Stir in the sliced cepe stems and sautÃ© over medium-high heat until golden brown.
17. Stir in the shallots and sautÃ© for about another 30 seconds until they are just soft.
18. Add wine to the pan to deglaze and heat until the liquid in the pan is almost dry.
19. Stir in the stock and heat until the liquid is reduced slightly and the sauce begins to thicken.
20. Remove the pan from the heat.
21. Drain the soaked marrow and slice into 1/4-inch-thick pieces.
22. Add the marrow slices into the sauce and let it sit for 1 minute to soften; if required heat the pan slightly but do not boil.
23. Gradually stir in the remaining 2 tablespoons of butter.
24. Taste the sauce and adjust seasonings to taste and keep the sauce warm.
25. Season the steaks with salt and pepper; keep aside.
26. On the hot grill, place the fillets and cook for 5 to 6 minutes per side for medium-rare or about 7 minutes for medium.
27. In each of the warm serving plate, center steak and place 2 large (or 1 medium) cepes next to the steak; cepe cap facing side down.
28. Fill the caps with the sauce.
29. Pour the remaining sauce over the meat.
30. Garnish with chervil.