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
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!