Special Birthday Dinner Menu . .My Son Has Expensive Taste - GIVE THEM FOOD...and other ways to cope with life Blog at Allrecipes.com - 137697

GIVE THEM FOOD...and other ways to cope with life

SPECIAL BIRTHDAY DINNER MENU . .my son has expensive taste 
 
Nov. 16, 2009 3:58 pm 
Updated: Nov. 23, 2009 4:48 am
If I were to take my whole family out for this dinner it would cost a fortune.  I can make it for about 1/5 of the price.  This is a special request menu usually on birthdays but I have served it on Christmas Eve.  I have made this for years and it is always such a hit, I had to share it with you. I just made it for my son's 24th. birthday.

You can start with a salad if you like but make it simple because this is a filling dinner.  Much of this menu can be made ahead so don't think it too difficult, it's really quite easy.

FILLET MIGNON WITH GARLIC HERB CHEESE AND RED WINE SAUCE
GARLIC MASHED POTATOES
BUTTERED GREEN BEANS
INDIVIDUAL CHOCOLATE MOLTEN POTS

Make the sauce:  *takes  25 minutes so I usually make it early or the day before...don't add butter until ready to serve.

2 cups dry red wine..Chardonney or Burgundy or anything you like
1 cup beef stock
1 cup chicken stock
1/4 cup finely chopped shallots
2 tsp fresh thyme pulled from stem or 3/4 tsp dried
1/4 cup chilled unsalted butter to finish

1.  mix all but butter into pan and boil hard to reduce to 1/2 cup total liquid...this takes about 25 minutes...careful  it reduces quickly at the end.  if you make a boo boo, add a little more stock

2.  just before serving, bring back to good simmer and whisk in the butter a little at a time.

Make the garlic herb cheese for filling: also can be made day ahead

2 oz cream cheese at room temp
1 tsp minced garlic
1 tsp fresh thyme....or 1/4 tsp dried
1 tsp fresh tarragon...or 1/4 tsp dried
1 tsp fresh chives or green onion
1 tsp fresh basil or 1/4 dried
S&p

1.  mix all together well and keep in fridge until ready to use.

Prepare the fillets:

4    6-8 oz beef tenderloin fillets   (we have 5 in our family so I usually buy a 2 lb piece and cut it evenly...ask the butcher to give you a piece without the tail...meaning a piece that is even through out)
* I've used Cosco's fillet already cut into pieces but they're pretty big
*whatever you do the steaks should be 1 1/2" thick
* I usually can get the fillet for $17.99 per pound at Kroger...I ask them to cut a 2 lb piece

1.Cut a wide  X into each fillet going deep but not all the way through
2.  open the X up a little and stuff with some of the Garlic herb cheese..I use all the cheese for 5 steaks....smooth the top..but steaks back in the fridge until ready to cook.

MAKE YOUR POTATOES AND GREEN BEANS NOW-use any AR recipes..TIP:  cook the green beans and then throw them into ice water until almost ready to eat.  This will stop the cooking process and keep them green. While waiting for your steaks to cook, heat them in the pan with a little oil, garlic S&p or whatever else your recipe calls for before serving.

*At this point your sauce is made without the butter,  your potatoes are made and kept warm, your green beans are cooked and shocked, your steaks are stuffed and you can hold this until about 20 minutes before you want to sit down to eat.

Make the fillets:

*When you're ready, Preheat the oven to 400 degrees.  heat a little olive oil in the pan and sear the fillets over med high heat, cheese side down first, flip and do other side.
*bake the fillets cheese side up , uncovered  for 16 minutes ....these will be rare,  use a meat thermometer and  cook a little longer if you don't like them quite so pink, go in 2 minute increments....the most cooked they should be is brown on the edges with pink in the middle....so don't overcook them....they continue cooking a little after you remove from heat.
The boys like them rare but my daughter and I like ours more cooked.
* Add the butter to your heated sauce
* Serve the sauce over the steaks...get some of the shallots from the bottom of the pan for each steak

TIP:  Heat your dinner plates and serve each plate with  the potatoes, green beans and fillets with the sauce on top and pass extra


INDIVIDUAL CHOCOLATE MOLTEN POTS
*these can be made up to 8 hours ahead, kept in fridge, brought to room temp before baking, I usually stick these in the oven just before we sit down to eat...remember to set your timer.

8 Tbsp unsalted butter
8 oz semi sweet quality chocolate...you can use good chocolate chips
4 large eggs
1 large egg yolk
1/4 tsp salt
1 tsp pure vanilla
1/2 cup sugar
2 TBSP AP flour

Preheat oven to 400 degrees and put rack in middle of oven.

-generously grease and flour 8   4 inch ramekins and put them on a cookie sheet
- melt butter and chocolate slowly on stove or in microwave
- in a bowl, beat eggs, yolk , vanilla, salt, and sugar at high speed until volume triples and color is light..this will take 10 minutes or a little less if using a counter mixer....be patient this step is important
-pour egg mix over the chocolate, sprinkle the flour over that and gently fold until all the color is evenly mixed scraping the bottom of the bowl often
-pour into the ramekins and bake 12-13 minutes....the outer rim should be crusty and the middle will be jiggly.
-serve warm with ice cream or whip cream.

Add some good bread and a nice wine and you've got a great high end restaurant quality meal for about 1/5 th of the price!  I hope you try this and enjoy it!


 
Comments
Nov. 16, 2009 6:53 pm
It sounds wonderful. I like the way you've made the preparation so easy to read and follow.
 
Nov. 17, 2009 8:46 am
Can I just come for dinner too?
 
Nov. 17, 2009 6:05 pm
Wow, that looks fantastic. I have some filets in the freezer, we get the whole tenderloin at the commisary for 7.89 per pound. It's such a deal that I get one whenever I run out of filets! Anyway, I don't cut them that thick but I might try this for our anniversary! Thanks so much for posting this!!!
 
cocojo 
Nov. 18, 2009 7:14 am
Thanks Food Dancer, it's the teacher in me.....thecard...sure, just let me know when you come through scenic ohio.....Cindy, wow! that's an amazing price!...yeah, try the thicker cut, it does make a difference.
 
Nov. 19, 2009 4:07 pm
Oh my .... Sounds delicious I've always been intimidated by steak I will have to give this a shot :-D
 
Nov. 21, 2009 7:48 pm
Coco, I love hot chocolate but I have had these before and I have to tell you, I was Not that crazy about them.I know, weird. HHHMMM. Anyway, I get those cinnamon candies at any drug store, Wal Mart, market. i never have a problem finding them. Hope you see this before the big day! Toddels, Patty ♥
 
Nov. 22, 2009 9:44 pm
Heck No!! I loved it! I couldn't find SF reg. cherry jello, so I used the black cherry. It was a little darker then this photo but it was fab. and next time I will hunt for the SF cherry instead. I will do it for X-mas! I also signed up or DD signed me up for that baking class and I start in January. If they will have me! :) Fingers crossed and will let you know what happens!! The fillet sounds soo good! I would have asked for blue cheese crumbles on mine! TEE
 
cocojo 
Nov. 23, 2009 4:48 am
patti...k, then I'll try that jello thing. So glad you've forged ahead on your class. I'm sure you'll love it. Keep me posted. Your could sub blue cheese for the herbed cheese...I just wouldn't use the herbs then. have a good day!
 
 
 
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cocojo

Member Since
May 2009

Cooking Level
Professional

Cooking Interests
Baking, Stir Frying, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet

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Gardening, Reading Books, Music, Painting/Drawing, Charity Work

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About Me
Loving life at 50ish. Kids are gone and I'm focusing on my career! I enjoyed running a chocolate truffle business for 3 years and now teach adults and children about chocolate. I also teach hands on cooking classes at a local cooking school and am writing my first cookbook! Please visit me at my blog www.allrecipes.com/cook/givethemfood
My favorite things to cook
I love to cook almost anything but particularly enjoy Italian. I have been studying Vegetarian and Vegan cooking for the last few years and love to make healthy meals.
My favorite family cooking traditions
from scratch cinnamon buns on Christmas morning...they take forever but Oh! so worth it!
My cooking triumphs
landing my dream job as a teaching chef.
My cooking tragedies
when I was teaching myself to cook way back in college, I made these wonderful oatmeal raisin cookies for my roomies....only problem was I forgot the flour! The cookies became one big mass that overflowed the cookie sheet and made a huge mess in the oven!
 
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