Help - Filet and Asparagus Recipes

[RUSTYSMOM]

I cannot seem to master the search feature on this site. Would someone be so kind as to provide the recipe for the Filet Mignon with Mushroom Sauce (it was on the last page of an issue this year as a best ever), and the Asparagus with sesame sauce (I htink that was the name). I am planning a special dinner party and wanted to serve these items with double stuffed potatoes. Does this sound like a good menu? Any suggestions for a good starter? I am looking for things that can be made prior to the guests arriving. Thanks!!

[lanie]

Hi Rustysmom - here is the filet recipe - don't have the asparagus one - sorry http://www.cookinglight.com/bbs/frown.gif lanie

Filet Mignon with Mushroom-Wine Sauce

1 tbsp. butter/margarine (divided)
1/3 cup finely chopped shallots
1/2 lb. fresh shitake mushrooms
1 1/2 cups Cabernet Sauvignon or other dry red wine, divided
1 can Campbell's Consommé, undiluted and divided
Cracked black pepper
4 (4-oz.) filet mignon steaks (about 1 inch thick)
1 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. dried thyme
Melt 2 1/2 tsps. butter in a nonstick skillet over medium heat. Add shallots and mushrooms, sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé, cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon, place in a bowl. Increase heat to high, cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl, set aside. Wipe pan with a paper towel.
Sprinkle pepper over steaks. Melt 1 1/2 tsps. butter in pan over medium heat. Add steaks, cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter - keep warm.
Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet, scrape skillet to loosen brown bits. Bring to a boil, cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, cook 1 minute, stirring constantly. Serve sauce with steaks. Yield 1 steak and 1/2 cup sauce.

[sneezles]

Rustymom
They are both from the Aug/00 issue, I'm not a very fast typer but maybe if this goes back to the top someone with it on MasterCook can import them for you. If not, I'll type away...but it will take awhile

[RUSTYSMOM]

Thanks so much Lanie. Now that I thoroughly read the recipe I am not sure this is the best choice. I really want something special that does not require alot of work as hte guests are there. Do you have any other suggestions? I may still go with the filet - not sure yet. IF not this time I will definately make it soon. Thanks

[mightyh]

What about the spinach stuffed beef tenderloin from the make ahead supplement? That would be elegant and easy...

[RUSTYSMOM]

Originally posted by sneezles:
Rustymom
They are both from the Aug/00 issue, I'm not a very fast typer but maybe if this goes back to the top someone with it on MasterCook can import them for you. If not, I'll type away...but it will take awhile
Thanks for letting me know Sneezles - not definately don't bother typing it all in - I can find he magazine at home later. THanks!

[sneezles]

Sesame Asparagus with Garlic

1/4 cup vunegar
1 tbs low-sodium soy sauce
2 tsp dark sesame oil
2 garlic gloves, crushed
1 pound asparagu
1/4 cup water

Combine the first 4 ingredients in a small bowl, set aside. Sanp off the tough ends of asparagus. Place asparagus and water in an 11x7-inch baking dish. Microwave at high for 3 minutes or until tender; drain. Pour the vinegar mixture over the asparagus, and toss well. Chill at least 1 hour or overnight. Serve cold or room temp. Sprinkle asparagus with sesame seeds.

[RUSTYSMOM]

Thanks Mightyh - that tenderloin sounds great - I will look at that recipe when I get home!

[lanie]

Rustysmom - I have to say - I did this for company and found it a bit of a stretch - last minute - have only made it the one time and it was EXCELLENT, however, not sure I would try to make anything ahead. If you want other recipes - I have my own file - email me......do try the recipe though - it really is fantastic! http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif lanie

[sneezles]

Rustysmom
If you're not stuck on beef tenderloin, I have arecipe for Apple-stuffed Pork Loin with Raspberry Sauce. It takes about 30 min to assemble, 2 hours in the oven and the raspberry sauce can be made a day or two ahead and reheated just before serving.
Let me know if you're interested

[CathyS]

Sneezles:
Please post the pork loin recipie - it sounds great!

CathyS

[sneezles]

Cathy:
Here is the recipe from BH&G Holiday Cooking:

Apple Stuffed Pork Loin with Raspberry Sauce

2-3 stalks celery, coarsely chopped
1 cup coarsely chopped onion
1/2 cup margarine or butter
3 cups chopped tart red apples
1/2 tsp ground allspice
1/4 tsp ground cardamom
5 cups dry bread cubes
1/2 cup raisins (optional)
1 5-7 pound boneless double pork loin roast (tied)
dash salt
dash pepper
dash garlic powder
Raspberry Sauce (recipe follows)

For Stuffing" place celery and onion in a large skillet. Cook in margarine or butter til veggies are tender but not brown. Stir in chopped apple, allspice, and cardamom. Cook, uncovered, for 5 minutes or til apple is tender, stirring occasionally. Transfer mixture to a large bowl.

Add bread cubes and if desired the raisins. Toss gently to coat the bread, but don't overmix. Set aside.

Preheat the oven to 325º. Untie the roast and separate into halves. Trim off the excess fat from the meat. Spoon about half of the stuffing over half of the meat. Spoon the remaining stuffing into a casserole and refridge.

Reassemble the roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Insert the meat thermometer
into the center of the thickest portion of the meat. Sprinkle with salt, pepper, and garlic powder.

Roast the stuffed roast, uncovered, for about 2 1/4 - 2 3/4 hours or until thermometer registers 160º-170º. Bake casserole of stuffing alongside the roast for the last 40 minutes of cooking time. Let roast stand 10 minutes before slicing.

Raspberry Sauce
Combine 3 cups undrained frozen raspberries, thawed; 3/4 cup red currant jelly; 3/4 cup apricot nectar; and 2 tbs honey or sugar in a medium suacepan. If desired, stir in 3 tbs brandy. Cook and stir over medium heat until mixture just comes to boiling. Strain through a sieve.
In the same saucepan, combine 2 tbs cornstarch and 2 tbs cold water. Stir in raspberry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.