Recipe of the Day Categories:
La Cense Beef
Filet Mignon: "From
the tenderloin, it's
the leanest and most
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La Belle Cuisine
Filets Mignons with Roquefort Sauce
Piret's; The George and Piret Munger Cookbook
by George and Piret Munger,
1985, Houghton Mifflin Company
person and Piret's the place [San Diego, CA] come vividly to
book, which is part culinary journal, part cookbook. So many
cooks have crossed the threshold of Piret's that the text reads
like a guide
the current American food establishment."
- Anne Willan, Founder, Ecole de Cuisine La Verenne
Dauguin, owner/chef of Mapotel de France in Auch, taught
Monaco this exceptional filet mignon entrée
when they cooked a
special dinners at Piret’s in 1980.”
2 ounces Roquefort cheese, mashed
4 tablespoons unsalted butter
1 tablespoon oil (preferably
grape seed oil)
4 filets mignons (1 1/4 inch thick), each
with string (see note)
Salt and freshly ground white pepper
1 1/2 cups rich
veal stock, preferably
1 tablespoon pine nuts
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1. In a small mixing bowl, work the Roquefort and the butter
using a wooden spoon, until they form a smooth, creamy paste.
Divide the mixture into 4 or 5 chunks.
2. Meanwhile, heat the oil in a large, heavy skillet over
high heat until the
is nearly smoking. Lower the heat to medium-high,
and sauté the
one side for 3 minutes. Turn the filets, sprinkle the
sides with salt and white pepper, and sauté 3 minutes longer for
meat. Transfer the
filets to a warmed serving platter, partially cover,
and keep warm.
3. Pour the fat from the skillet, add the reduced veal
stock, and deglaze
the skillet over high heat, scraping up the browned bits.
1 minute and whisk in the butter-Roquefort mixture, a
at a time, allowing each piece to emulsify completely before adding
the next. You
may need to move the skillet on and off the heat to
emulsify the butter but not so hot that
it becomes oily
[similar to preparing
a beurre blanc].
4. When the sauce coats the back of a metal spoon, spoon it
beef. Sprinkle on the nuts, and serve immediately.
To bard the filets, wrap the sides of the steaks with bacon or thinly
salt pork or fresh pork, and tie the fat in place with kitchen twine or
fasten with toothpicks. Remove the fat before serving. Barding keeps the
lean filets from
drying out during high-heat cooking.
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