Saturday, February 2, 2013

Carmela Soprano's Filet Mignon with Red Wine Sauce

Today is Groundhog Day.
No, you don't have to cook one.
And, if you live in Manitoba, the shadow doesn't make any difference.
We will have winter weather for another couple of months.
At the very least.
Makes Groundhog Day a waste of time for the groundhog... 
but what else does he have to do?


Groundhog Day is a reminder that we have to get ready for Valentine's Day.
Even though Carmela loves Tony, she has been know to say that he's going to hell.
Not exactly Valentine's Day sentiments.

No, for Valentine's Day my choice from the Soprano ladies is Adriana La Cerva.
She was Christopher Moltisanti's fiancé until, well, best not go there.
Before we lost the lovely lady, Adriana wrote a chapter Cibo D'Amore.
It's one of my favourite chapters in Artie Bucco's The Sopranos Family Cookbook.
Her recipes are perfect for Valentine's Day.


Adriana's Filet Mignon with Red Wine Sauce makes a dinner a memorable experience.
Okay… not as memorable as a steak dinner at Tad's in Manhattan.
But, since most kitchens - home or restaurant - don't cook a steak over a conveyor belt, it'll do.


When the wine is cooked for a while it evaporates and thickens a bit.
So when the wine is reduced, it is a little syrupy.
Oh, if we could reduce ourselves over a bit of heat!


Anyway… Adriana's recipes are simple and classic.
Just like Adriana.


                        Filet Mignon with Red Wine Sauce

Serves 2

Pat dry
2 filet mignon steaks, about an inch thick

In a medium skillet melt over high heat
2 Tablespoons unsalted butter
1 teaspoon olive oil

Place the steaks in the skillet and cook 1 1/2 to 2 minutes for rare.
Sprinkle with 
salt and pepper
Transfer the steaks to hot serving plates.

Pour off most of the fat in the pan.
Add 
2 Tablespoons minced shallots or green onions
Cook for 1 minute.
Add
1 Cup dry red wine
Bring the wine to a simmer.
Cook, scraping the bottom of the pan, until the wine is reduced.
Remove the pan from the heat.
Stir in
1 Tablespoon unsalted butter
Spoon the sauce over the steaks.
Serve immediately.


Would I make Filet Mignon with Red Wine Sauce again?
Of course.
And to make it perfect, I'd serve it with a baked potato and garlic bread.
A Tad's steak dinner makes me feel like I'm 18 again.


One recipe down.  Forty-seven more to go.

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