Filet Mignon with Morels in Truffle Butter and Tarragon Marsala Sauce

I have been insanely busy. I feel like all I do anymore is write papers! I had four papers due last week, and a huge one due yesterday that caused Mikey and me to have to postpone our Valentine's Day dinner to last night.

Every year for Valentine's Day I like to make Mikey and myself a gourmet dinner because I think that it's more special than going out to a restaurant and having someone else do the cooking. The meal always has to include: red meat, potatoes, and a chocolate dessert.
Last year I made:

Filet Mignon with Mushroom Brandy Sauce

with

Mashed Potatoes with Pancetta and Leeks

and

Dark Chocolate Souffles with Cardamom Creme Anglaise

It was a brilliant success if I do say so myself. HOWEVER, this year just may have topped it!

Today I'll be sharing with you the main course: Filet Mignon with Morels in Truffle Butter and Tarragon-Marsala Sauce.

In the next few days I will be posting the scrumptiously fresh salad I made, and the INCREDIBLE tarts I baked for dessert!

These steaks were some of the best I have ever had, and that is truly saying something because Mikey and I tend to treat ourselves to the multitude of Prime steakhouses in the Seattle area that charge nearly $100 per steak whenever we deserve a pat-on-the-back.

I'm not saying I'm the best filet cooker in Seattle by any means (though I think I did a pretty excellent job :P). I attribute the amazing flavor to the sauce. It was earthy and rich and absolutely to-die-for! I especially loved the spongy-ness of the morels; they absorbed the sauce beautifully.

I served the steaks with a very simple mashed potato: yukon gold potatoes, butter, cream, salt, and pepper. I think that a good steak sauce always needs a nice starch because I am someone who like to eat everything together. The perfect bite, for me, would be a scoop of sauce-soaked potatoes with a bite of steak on top!

Clearly this meal was not at all low-cal or healthy, but are holiday meals ever supposed to be? Don't answer that, haha. *I* think they shouldn't be!

 Filet Mignon with Morels in Truffle Butter and Tarragon Marsala Sauce

recipe adapted from here

ingredients:

• 1 1/2 ounces dried morels
• 2 6-to-8-ounce filets
• sea salt & freshly cracked pepper
• 2 tbsp truffle butter, divided
• 3/4 cup chopped green onions
• 1/3 cup heavy whipping cream
• 1 tbsp chopped fresh tarragon + more for garnish
• 1 tbsp dry Marsala

1. Place the dried morels in a 2-cup measuring cup and fill it with warm water to the 1 1/2 cup mark. Let the morels soak for about 20 minutes, until soft. Drain and reserve 1/2 cup of the soaking liquid. Cut the morels in half.
2. Pat the steaks dry and sprinkle with sea salt and freshly cracked pepper. Melt 1tablespoon of the truffle butter in a medium nonstick skillet over medium-high heat. When the pan is hot, add in the steaks and cook to desired doneness (obviously medium-rare is the only doneness), about 4 minutes per side. It is VERY important that you don't move the steaks around while they cook or you won't get a nice sear.
3. Transfer the steak to a plate and tent with tinfoil to rest while you make the sauce.
4. Add the other tablespoon of truffle butter to the skillet. Add in the morels and green onions and saute until tender, about 3 to 4 minutes. Add in the cream, tarragon, marsala, and reserved soaking liquid from the morels. Simmer until the sauce is lightly thickened (it will be quite runny still but that is what you want), about 5 minutes. Season with salt and pepper.
5. Serve the sauce over the steaks, sprinkled with extra chopped tarragon for garnish.

Braised Short Ribs over Creamy Goat Cheese Polenta

This is the last of the recipes that I have to share with you from my time spent with my family in Florida, and though the pictures are the worst, I think it may just be the tastiest. It's a super comforting dish that really just sticks to your bones.


Though the recipe itself is fairly straightforward and easy, finding the short ribs was an absolute nightmare. Apparently no one in Sarasota, Florida eats short ribs or something... it was extremely bizarre. I had to go to 3 different grocery stores and a butcher's shop to find them! I was flabbergasted when my family's tried and true neighborhood butcher responded to my bone-in short rib request with "Aren't those kind of rare?" WHAT? Are you, the extremely qualified butcher, asking me if this cut of meat is sparse in the meat-world??? Well, I certainly didn't think so considering they seem to be a staple on every restaurant's menu, but clearly I was sorely mistaken. I was told by the butcher in the next store that "All the snow birds went home so we don't really have them anymore." Excuse me? Do only northerners consume short ribs? All in all, I found the experience both frustrating and peculiar. I finally ended up locating some short ribs with the help of a phone call from one butcher to another, and I ended up buying out there entire stock (which was not very much... like 16 short ribs).


Anyways, despite the issues finding the main ingredient, this recipe was fantastic and completely worth all of the effort. The meat literally falls off of the bone and there is no need for a knife. The polenta is so good (and easy!) that I will be making it time and time again. I loved the slight tang that the goat cheese imparts. The best thing ever though is the fact that the creamy polenta soaks up all of the juicy cooking sauce from the meat- major yum!

Braised Short Ribs over Creamy Goat Cheese Polenta

recipe from here

serves 4

ingredients:

short ribs:

• 8 bone-in beef short ribs
• sea salt & freshly ground pepper
• 1/4 cup all-purpose flour
• 6 slices pancetta, diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 shallots, minced
• 3 carrots, diced
• 2 cups dry red wine (I used a Cabernet Sauvignon)
• 2 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

polenta:

• 1 cup yellow cornmeal (I used Bob's Redmill)
• pinch of sea salt
• 2 tbsp butter
• 4 ounces goat cheese (not the crumbled kind!)

for the short ribs:

1. Preheat oven to 350 degrees.
2. Salt and pepper the ribs, and then dredge them in flour, shaking off any excess. Set aside.
3. In a large dutch oven, cook the pancetta over medium-high heat until all fat is rendered and the pancetta is really crisp. Remove the pancetta pieces from the pot and set aside (don't discard!), leaving the rendered fat in the pot.
4. Raise the heat to high and add the olive oil to the pot with the pancetta grease. Brown the ribs on all sides (you'l know they are browned when they are easily able to be lifted from the bottom of the pot). Set ribs aside.
5. Lower the heat to medium and add in the onions, shallots, and carrots. Cook for 2-3 minutes and then pour in the wine, being sure to scrape up the browned bits on the bottom of the pan. Bring to a boil and cook for about 2 minutes.
6. Add the beef stock, a pinch of freshly ground pepper , and the stock to the pot. Add in the ribs (they should be mostly submerged), and the sprigs of thyme and rosemary (yes, leave them whole). Put on the lid.
7. Cook in the oven for 2 hours, then reduce the temperature to 325 and cook for an additional 30-45 minutes. Remove pot from the oven and allow to sit for about 20 minutes with the lis still on before serving. Right before you serve, skim the fat off of the top of the liquid. Serve over Creamy Goat Cheese Polenta (recipe below) with cooking juices spooned over top.

for the polenta:

1. Bring 4 1/2 cups of water to a boil.
2. Add in the cornmeal in a thin stream, whisking constantly to avoid any clumps.
3. Reduce the heat to medium-low and cook for 15 minutes, adding salt and tablespoons of water as necessary.
4. When the polenta is done, stir in the butter and goat cheese. Serve with Braised Short Ribs (or anything else because it's so darn good!).

Slow-Cooker BBQ Beef with Sweet Cole Slaw

Mikey and I have owned a slow-cooker for quite some time now but have actually never used it (shame on us!). It's not that I never wanted to, it's just that I'm so used to preparing such labor-intensive meals when I do cook, that the prospect of throwing something in the pot and then turning it on only to touch it again hours later was completely foreign to me. How terrible is it that I'm intimidated by something being too easy to cook?
Anyways, we both had been craving BBQ lately and I have always wanted to make some myself, so I thought it would be the perfect occasion to try out the slow-cooker. 
I found this great recipe for BBQ beef and it could not have been easier. Seriously, what was I thinking waiting this long to toss something in the crock pot?! I literally put it in in the morning, added the sauce when I got back from class, whipped up the coleslaw a couple hours later, and then viola! Dinner in a flash (well it technically took like 10 hours... but my personal input was minimal)!
This BBQ beef is absolutely sublime, you guys! It's sweet, tangy, and oh-so-comforting. And, paired with the cool slaw it is the perfect entree for a dinner outside on a summer evening. I served mine up on cute little Brioche buns, but they would also be great on Hawaiian rolls (any slightly sweet roll really).
Oh, and just so you know, this makes AWESOME leftovers :).

Slow-Cooker BBQ Beef

recipe adapted from here

ingredients:

• 3 1/2 lb beef chuck roast
• 1 cup water
• 1 tbsp + 1 1/2 tsp apple cider vinegar
• 2 tbsp dark brown sugar
• 2 tbsp honey
• 1 tsp dry mustard
• 2 tbsp Worcestershire sauce
• 1 1/2 cups ketchup
• 1 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• 2 cloves garlic, minced

1. Place the roast in the slow-cooker along with the water. Cover and cook on low for 4 hours.
2. Remove 1/2 cup of the broth from the slow-cooker and discard.
3. In a medium-sized bowl, mix together all of the remaining ingredients. Pour over the meat; cover and continue to cook for 3 more hours on low.
4. Remove the meat from the slow cooker (try to shake off the excess juices/sauce) and shred on a cutting board using 2 forks. Try to remove the fat from the meat now as well. Place back in the slow-cooker, mix around with t he sauce/juices, and cook for 3 more hours on low.
5. Serve on buns topped with Sweet Cole Slaw (recipe below).

Sweet Cole Slaw

recipe adapted from here

ingredients:

• 1 10-ounce bag of shredded cabbage for cole slaw
• 6 ounces broccoli slaw mix
• 1 shallot bulb, diced (2-3 tbsp)
• 2/3 cup Miracle Whip (it's sweeter than mayo)
• 2 tbsp vegetable oil
• 2 tbsp granulated sugar
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/2 tsp poppy seeds

1. Combine the slaw mixes and shallot in a large bowl.
2. In a medium-sized bowl, whisk together the remaining ingredients. Pour over slaw and toss to coat.
3. Chill at least 2 hours prior to serving

A Valentine's Feast Part 1- Filet Mignon with Mushroom Brandy Sauce and Mashed Potatoes with Pancetta and Leeks

I like to make Valentine's dinner for Mikey and myself because I think it's more special than going out. Last year I made an Herb-Crusted Rack of Lamb, Hasselback Potatoes, Lemon-Butter Green Beans with Pine Nuts, and Mocha Pots de Crème. It turned out delicious but I was still fairly new to cooking and I recall feeling pretty stressed. This year I decided to take on a bit more since I'm now more comfortable in the kitchen. I chose recipes that I could prepare a couple of hours ahead and just let stand at room temperature until I was ready for them. It made everything so much simpler!

The meal (FEAST!) was so incredibly good. I was actually really surprised by how wonderful it all turned out! It was truly a special treat and I think that Mikey honestly appreciated a lot :).  

The sauce for the filets was to-die-for. It would be good on anything and I loved how it soaked into the potatoes. Oh the potatoes! Let's just talk about those babies for a second. They had a nice woody flavor from the time that complemented the mushrooms in the sauce in a beautiful way. The pancetta imparted such a tasty savory flavor that paired nicely with all of the veggies within the potatoes (BTW these potatoes got my boyfriend eating both leeks and zucchini which he hates!). They were the perfect accompaniment to the juicy filet (which I perfectly cooked to a glorious medium-rare despite the fact my thermometer would not read anything besides 100 degrees). I HIGHLY recommend this meal, and just wait until you see dessert (coming in Part 2)!

Filet Mignon with Mushroom Brandy Sauce

recipe adapted from here

ingredients:

• 2 filets (I got a 6 ounce for me and an 8 ounce for Mikey)
• coarse sea salt and fresh cracked pepper, to taste
• 2 tbsp unsalted butter
• 1/4 cup chopped shallots
• 2 big handfuls crimini mushrooms, sliced
• 1 tsp dark brown sugar, packed
• 1 cup low-sodium chicken broth
• 1/2 cup low-sodium beef stock
• 1/2 cup brandy
• 1/4 cup heavy cream
• fresh chives, to garnish

1. Melt 1 tablespoon of the butter in a medium sauce pan over medium heat. Add in the shallots and mushrooms and saute until tender, about 4 minutes. Add the brown sugar and stir for about a minute. Add in the chicken broth, beef stock, and brandy and simmer until the sauce is reduced to about 1/2 cup, about 30 minutes. Add in the cream and stir. (This sauce can be made 1 day ahead. If making ahead, cover at this point and chill until ready to use.)
2. Pat the steaks dry with a paper towel. Sprinkle with salt and pepper. Set aside.
3. Melt the other tablespoon of butter in a medium to large skillet over high heat. Add in the steaks and sear on all sides, DO NOT TOUCH STEAKS WHILE SEARING (I seared mine for about 4 minutes per side, and then just quickly seared the edges). Transfer steaks to a plate and and top with aluminum foil to rest for 5 to 10 minutes. 
4. Pour the sauce into the skillet that you just cooked the steaks in and be sure to scrape up and browned bits in the pan. Bring to a boil and season with salt and pepper if necessary.
5. Serve steaks with Mashed Potatoes with Pancetta and Leeks (below), spoon sauce over top, and garnish with chives.

Mashed Potatoes with Pancetta and Leeks

recipe slightly adapted from here

ingredients:

• 12 ounces yukon gold potatoes, unpeeled (this doesn't look like a lot but it's more than enough for two people)
• 3 ounces sliced pancetta, chopped
• 3 tbsp extra-virgin olive oil
• 3/4 cup chopped leeks, white and pale green parts only
• 3/4 tsp dried thyme
• 1/4 cup carrot, diced into 1/4 inch pieces
• 1/3 cup zucchini, diced into 1/4 inch pieces
• salt and pepper to taste

1. Cook potatoes in a pot of boiling salted water until tender, about 30 minutes.
2. Meanwhile, saute pancetta in a large skillet over medium- high heat until crisp. Remove from skillet and set aside on a small plate.
3. Add one tablespoon of the olive oil to the same skillet. Reduce the heat too medium-low and add in the leeks and dried thyme. Saute until the leeks are tender, about 5 minutes. Add in the carrot and saute for another 4 minutes. Finally, add in the zucchini and saute about 1 minute longer, until veggies are crisp-tender.
4. Drain the potatoes. You can peel them now too if you wish but I like my mashed potatoes with skin-on. Return the potatoes to the same pot, add in the remaining 2 tablespoons of olive oil and mash away! Stir in the pancetta and vegetable mixture and season with salt and pepper. (This can be made up to 2 hours ahead of time. Keep at room temperature until ready to use and then reheat over low heat.)

No calorie calculations for this meal :)! Valentine's Day is a day for indulging.

Japanese Curry

I saw this recipe over at Closet Cooking and have been wanting to try it for a couple of months now and have even had the curry roux stashed in my pantry for a while but I just never got around to it. Boy am I glad I finally found the time to make this!

Japanese Curry

recipe from here

ingredients:

• 1 tbsp oil (I used Canola)
• 1 lb beef, cut into bite-sized pieces (I just used the pre-cut beef for stewing)
• 2 onions, chopped
• 1 sweet potato, grated
• 2 carrots, cut into bite-sized pieces
• 2 potatoes, cut into bite-sized pieces
• 1 sweet apple, grated (I used a Honeycrisp apple)
• 1 tbsp honey
• 1 box Japanese curry roux
• beef stock

1. Heat oil in a large dutch oven.
2. Add the beef and brown on all sides. Remove beef and set aside.
3. Add onions and saute until soft.
4. Add the beef back in and cover with beef stock.
5. Bring to a boil, reduce heat and simmer until beef is fall apart tender, about 1 to 2 hours.
6. Add the carrots, potatoes, apple, honey, and curry roux and cover with more beef stock.
7. Stir until the curry roux is fully dissolved.
8. Bring to a boil, lower heat and simmer until vegetables are tender, about 20 minutes.

I love Japanese curry and this recipe does not disappoint in the least. The sweet and savory combo that you get from the honey and apple with the beef and curry is absolutely sublime! I served mine with some Jasmine rice to soak up all of that tasty sauce.