Friday, December 21, 2007 - BIRTHDAY CELEBRATION
This doesn’t really count for the Weekend Cookbook Challenge – Celebration Dishes, mainly because there was no cookbook involved. But, it was a celebration – it was my birthday!
So, what would a wannabe-chef, who doesn’t wannebe working those hours or in that heat do for his birthday? Cook his own birthday dinner, that’s what.
Fillets on a Mushroom Pillow with Béarnaise Sauce
2 Portobello Mushroom caps
1 Clove of Garlic, crushed
2 Sticks of Butter, divided (“Yeah, baby!”)
1-2 Tbls. chopped, Fresh Tarragon
1 Shallot, diced
½ cup of White Wine
2 Grass-Fed Beef Fillets
5 Egg Yolks
Salt and Pepper
Pull the stems out of the mushroom caps and using a spoon, scrape the gills out of the inside of the caps. Melt a stick of butter in a pan large enough to hold the mushroom caps side by side and add the crushed garlic and caps. Keep warm, but do not simmer for at least 30 minutes.
Sauté the shallot in a bit of butter until softened and add tarragon; cook for a minute. Add wine and reduce until the wine is nearly evaporated. Cool.
Salt and pepper the fillets and sauté them in a little butter (of course) over medium-high heat until rare or medium-rare (NO HIGHER – EVER!). Let rest for a few minutes.
While the fillets are resting put the egg yolks and the tarragon mixture in a blender along with a pinch of salt. Melt a stick of butter and while as hot as possible, add to the whirring blender of egg yolk mixture in a thin stream. Just as you think all is lost, the mixture will come together into a beautiful béarnaise sauce.
Put a butter-loved mushroom cap on a plate, top with a fillet and smother with Béarnaise sauce.
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