Beef Tenderloin Steaks with Goat Cheese Sauce
2/3 cups milk 1 slice white bread, crusts trimmed, torn into small pieces 1 large egg, hard-boiled, chopped 1/4 cup crumbled soft fresh goat cheese 1 garlic clove, crushed 1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil juice of 1 small lemon Pinch sugar Pinch salt 1 teaspoon ground white pepper Pinch nutmeg 1 pound beef tenderloin cut into 8 slices 1/2 cup all purpose flour 1/4 teaspoon black pepper 1/8 teaspoon salt 1 tablespoon butter 1 tablespoon olive oil 1/4 cup Cabernet Sauvignon 2 tablespoons Cognac 3 tablespoons finely chopped fresh chives
Scald the milk in a small saucepan. In a small food processor, combine the scalded milk, bread, egg, and garlic. Process until well blended. Add the goat cheese, garlic, mustard, olive oil, lemon juice, sugar, salt, pepper, and nutmeg. Process to a smooth consistency. Transfer sauce to a medium saucepan.
Using the heel of your palm, briefly pound out filet slices to about inch thickness. Mix flour, salt, and pepper. Lightly dredge steaks in flour mixture, shaking off excess. Melt 1 tablespoon butter together with olive oil in a large skillet over high heat. Saut beef in batches until brown, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add cognac. Touch a match to wine/congac mixture to flame. Add beef; turn to coat.
Bring goat cheese sauce to a simmer. Stir in 2 tablespoons of the chives. Spoon onto plate; top with beef slices; dot beef slices with a bit of sauce.
Serve with gnocchi and Cabernet Glazed Shallots
Cabernet Glazed Shallots
1 tablespoon butter 8 shallots, peeled and trimmed 2 cups Cabernet Sauvignon 3 tablespoons sugar 1/3 cup sparkling apple juice
Melt the butter in heavy skillet over low heat. Add the shallots. Saute until the shallots are begin to soften, stirring occasionally, about 10 minutes. Add the Cabernet and sugar. Stir until the sugar dissolves. Simmer mixture until the liquid is reduced to a glaze consistency, stirring occasionally (about 20 minutes).
Add the apple juice to skillet, increasing heat to return liquid to boil. Reduce heat and simmer until the liquid is reduced to a glaze consistency, stirring occasionally (about 15 minutes). Season to taste with salt and pepper.
Serve with:
Gnocchi (locally I can get the Frerrara brand)
A well-aged Cabernet Sauvignon (preferably 10 years old or more)
Scatter remaining chives over each plate and dot plate borders with remaining glaze from shallot preparation.
