Digging Up The Past

Today is National Filet Mignon Day. Oh how I once loved Filet Mignon. While still one of my favorites, I’m more a Ribeye gal these days. Filet Mignon is like a blank canvas – open to the sauces that render the meal unforgetable.

While I truly wanted to share a brand new recipe to celebrate today, there are things going on in our personal life that prevent me from being in my beloved kitchen right now. Perhaps I’ll open up a little later in the month. In the meantime I’ve recreated my favorite recipes from a birthday menu shared back in 2018. Enjoy and may the peace of the Lord be with you.

Compressed Watermelon and Tomato Salad with Goat Cheese

Filet Mignon with Brandy Cream Peppercorns
Asparagus with Lemon and Olive Oil

Mousse au Chocolat

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Compressed Watermelon and Tomato Salad
1 small seedless Watermelon
16 small Tomatoes, assorted colors
3 oz Goat Cheese, crumbled
4 Basil Leaves, cut into narrow strips
1/4 cup Balsamic Vinegar
1/4 teaspoon Fresh Ground Pepper
Sea Salt to taste

Cut one end off the watermelon. (You want to begin working with a watermelon that has a flat; even end). Discard end slice or nibble on it while you work.

Cut round disk from remaining watermelon about 1 inch thick. Remove rind. Using a small shot glass, cut 8 circles from watermelon.

Place circles into a vacuum seal bag. Seal according to manufacturer’s directions. Cut second round disk from watermelon.  Again, cut 8 small circles from watermelon disk and seal in a vacuum seal bag.

Place vacuum sealed bags into the freezer for at least 3 hours. (Note: if bag is not gently compressing watermelon, place a pie tin on top of bag. Place a bag of frozen vegetables on pie tin to compress watermelon).

Once compressed; remove from freezer and let thaw. Keep chilled in refrigerator. You want the melon crisp-cold but not frozen.

When ready to serve, slice small tomatoes (grape size) in half. Stack fresh basil and roll tightly, creating a cigar-shape. Cut basil width-wise to shred into very narrow strips.

Place four watermelon circles on the center of four well-chilled salad plates. Place tomato halves around watermelon in a pretty arrangement. Sprinkle each plate with a little goat cheese. Scatter basil around plate..

Drizzle each salad with a little balsamic vinegar. Season with fresh pepper and a pinch of salt. Serve and enjoy.

Filet Mignon with Brandy Cream and Peppercorns
6 Filet Mignon, 3/4 inch thick
2 tablespoons Ketchup
3 tablespoons Dijon Mustard
5 drops Worcestershire Sauce
2 tablespoons Green Peppercorns
3 tablespoons Butter
3 tablespoons Olive Oil
1/3 cup Brandy
1/2 cup Heavy Cream
Salt to taste

Remove steaks from the refrigerator and let come to room termperature on the counter for even cooking.

In a small bowl, combine ketchup, mustard, Worcestershire sauce and green peppercorns. Set aside until ready to use.

Melt butter with oil in a large skillet over medium-high heat. Add Filet Mignon Steaks and sear for about 2 minutes on each side. (If necessary, work in batches to avoid overcrowding the pan).

Remove steaks and set aside. Cover with an inverted metal bowl or tent to keep warm.

Add brandy and deglaze skillet by stirring the bottom of the pan. Add ketchup-mustard mixture and cream, mix well.

Return steaks to the skillet. Season with a pinch of salt and continue to cook until medium-rare, about 6 to 8 minutes total, turning once midway through.

Plate Filet Mignon Steaks individually and spoon pan sauce over steaks just before serving.

Asparagus with Lemon Olive Oil Dressing
Lemon and Olive Oil Dressing
1/2 cup best quality Olive Oil
1 medium Lemon, freshly squeezed
2 Garlic Cloves
Gray Finishing Salt to taste
Pinch White Pepper or to taste

Place olive oil in a four-cup measuring cup. Slice lemon, squeeze juice into the oil. Peel garlic, press directly over the oil mixture. Season to taste with salt and pepper. Whisk well to emulsify the dressing, set aside.

Asparagus
2 bunches Asparagus
Pinch Salt
Lemon Wedges or slices

Snap off the woody ends of the asparagus. If using the thicker variety of asparagus, peel each spear starting from just below the tips all the way down the spear. Tie all the asparagus spears together into a bunch with some butcher’s string.

Place bundled asparagus, tips pointing up, into the basket of the asparagus steamer and set aside.

Add enough water to asparagus steamer to bring level to about 1 1/2 inches. Add a generous pinch of sea salt or Kosher Salt. Place cooker over medium-high heat and bring to a boil. Carefully lower basket into asparagus steamer and cover.

Steam the asparagus for about 5 minutes or so, until just tender. Remove the basket from the steamer, and let the asparagus drain on a plate on the counter.

Arrange asparagus on a serving platter, layering if necessary. Whisk the dressing one more time to blend, pour over asparagus. Garnish with lemon wedges or slices and serve warm.

Mousse au Chocolat
8 ounces good quality semi-sweet chocolate
6 eggs, at room temperature
whipped cream (optional)

Note: Of all my Mousse recipes, this is by far the simplest – two ingredients, with the option of adding a third. It is straightforward and unassuming. Just remember to use a gentle hand and enjoy its simple perfection.

Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.

Separate the egg yolks and whites into two large clean bowls. Using a hand or stand mixer, whip the egg whites until stiff peaks form.  Set aside.

Allow the chocolate to cool just slightly then stir the melted chocolate into the egg yolks, beating vigorously with a wooden spoon until the mixture is smooth.

Stir one-third of the egg whites into the chocolate mixture and mix until thoroughly blended. Using a sharp-edged spatula, carefully fold the rest of the egg whites into the mixture.

Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish.

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Blessed be God who filled my soul with fire!