Wednesday, February 15, 2012

Prime Filet Tips, Pea-Basil Puree, Chanterelle Mushrooms, Crispy Leeks

Filet tips are a great way to get a discount on high quality steaks.  The tips are usually half the price of the cuter cut filet mignon and the flavor is exactly the same.  They may not be as pretty as center cut filet but, like anything in life, its all how you present it.  This feeds two, takes 45 minutes and costs $20.

Pea-Basil-Leek Puree
1 cup fresh english peas, blanched (substitute frozen is necessary)
1/2 leek, chopped and blanched
1 handful fresh basil, blanched
2 tablespoons extra virgin olive oil
2 tablespoons heavy cream
pinch nutmeg
sea salt
white pepper

Blanch all items starting with peas and leeks until tender.  Then add basil for a minute and chill all three in a ice water bath.  Reserve a cup of the hot blanching water. Add all items to a blender with olive oil, cream and seasonings.  Add a little of the reserved blanching water as necessary to create a smooth puree.

Chanterelle Mushrooms
Clean mushrooms with a brush.  Spray with olive oil and season with salt and pepper.  Place in 375 oven for 25 minutes or until roasted.

Crispy Leeks
Slice half a leek in thin strips.  Saute on low in olive and butter for 25 minutes.

Roasted Filet Tip
Sear steaks in a hot saute pan and then cook in a 375 oven for 10 minutes or until medium rare.  Slice and fan out.

This is actually very simple to make and takes a little oven 30 minutes.  Buon Appetito!

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