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Parties That Cook’s Refined Holiday Recipe: Parmesan and Herb Crusted Filet Mignon

This holiday season has been filled with cocktail parties, cookie exchanges, and gingerbread house mansion village competitions. Why not spice up your next holiday feast or Christmas party with something special? It may be news to some people, but filet mignon (or filet de bœuf, as the French would say) is not just for the likes of Missy Elliot. Actually, the impressive dish is quite simple to create, and we’ve got the recipe below! Per usual, this tried-and-true seasonal recipe has been put to the test countless times at our corporate holiday parties and team building events over the years. Enjoy, and Happy Holidays!

Parmesan and Herb Crusted Filet Mignon Recipe
This holiday recipe can also be found in our Main Dishes library!

Breadcrumb Mixture:
1 cup homemade breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 salt-packed anchovy fillet, soaked in 1T of milk for 10 minutes, drained and finely chopped
1 garlic clove, finely chopped
1 1/2 teaspoons thyme, finely chopped
1 1/2 teaspoons flat-leaf parsley, coarsely chopped
1 Tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Filet Mignon:
3 pounds center-cut beef tenderloin, trimmed, at room temperature
2 Tablespoons extra virgin olive oil
1 Tablespoon kosher salt
2 teaspoons black peppercorns, coarsely cracked
2 Tablespoons Dijon mustard

Red Wine Sauce:
2 cups dry red wine
4 cups beef stock, reduced to 1/4 cup
3 Tablespoons cold unsalted butter, cut into small pieces
1 Tablespoon good-quality balsamic vinegar
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400°F.

Make Breadcrumb Crust: In a medium bowl, mix the breadcrumbs with the Parmesan, anchovy, garlic, thyme and parsley. Mix in olive oil and season the breadcrumb mixture with the salt and pepper.

Sear and Roast Filets: Slice the tenderloin into 8-10 round filets. Rub the filets all over with olive oil and season with salt and the cracked peppercorns. In a large sauté pan, sear the filets on both sides, 1-2 minutes per side. Reserve the sauté pan. Transfer the filets onto a sheet pan, allowing space between them. Brush the tops of each filet lightly with Dijon mustard. Cover the top of each filet with 2 Tablespoons of the breadcrumb mixture. Roast in the upper third of the oven for 6 minutes (for rare) or until the internal temperature of the meat reaches the desired doneness (125°F rare, 140°F medium, 155°F well done).

Make Sauce: While the filets are resting, add the wine to the reserved sauté pan and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom. Strain the wine into a medium saucepan and simmer over high heat until reduced by half. Just before serving, whisk in the reduced beef stock and then the butter, a few pieces at a time. Add vinegar and pepper.

Serve: Drizzle sauce on the plate and then top with filet (if you put it on top it makes the crust soggy).

Serves 8

Throw a Triple Threat Cinco de Mayo Fiesta with Parties That Cook!

It’s a beautiful day in the neighborhood. People are out and about (if not at work) making their Cinco de Mayo plans – and there are plenty of options! From authentic Mexican restaurants and drink specials, to street festivals on Thursday, Friday and Saturday (Zumba-thon included), finding something to do is easy! If you find yourself in San Francisco tonight, you can even come out to the Ferry Building and support CUESA and La Cocina at Hecho En San Francisco! Olé!

If you would rather celebrate at home, invite your friends and their appetites as Parties That Cook brings THREE Mexican recipes to the table!  Introducing our tres amigos that, together, create a killer Cinco de Mayo menu (recipes below):

The Appetizer: Pork Taquito Cups with Avacado and Sour Cream
The Main Course: Chipotle Garlic Chicken Breasts with Cilantro
The Dessert: Cinnamon Churros with Mexican Chocolate Dipping Sauce Recipe

Pork Taquito Cups with Avocado and Sour Cream Recipe
This recipe, and others like it, can be found in our Appetizer Recipe Library!

24 won ton wrappers
Olive oil spray
1 Tablespoon extra-virgin olive oil
1/2 medium white onion, finely chopped
1 pound ground pork
3/4 Tablespoon ancho chile powder
1/4 teaspoon dried oregano
1/4 teaspoon cumin seeds, toasted and ground
1/8 teaspoon cinnamon
Pinch of allspice
1 small chipotle in adobo, seeds remove and finely chopped
½ teaspoon adobo sauce
1 1/2 teaspoon kosher salt
1 Tablespoon cider vinegar
1 teaspoon lime juice, plus additional wedges for garnish
2 Tablespoons minced cilantro, plus more for garnish
1/2 cup Monterrey Jack cheese, grated
1/2 cup sour cream
1/2 avocado, cut into ¼-inch cubes

Won Ton Crisps: Preheat oven to 350°F. Spray won tons with olive oil and put wrappers in mini muffin tins. Bake for 10 minutes or until golden. (Can burn easily so watch carefully).

Taquito Filling: Heat olive oil in a medium sauté pan over medium heat. Add onion and pork. Cook until onion is translucent and soft, about 5 minutes and the pork has rendered its fat. Drain off the fat. Return to heat and add chile powder, oregano, cumin, cinnamon, allspice, chipotle, adobo and salt. Cook for 30 seconds. Add vinegar and lime juice. Remove from heat and add cilantro.

Assemble: Scoop a generous tablespoon of the pork mixture into the won ton cup. Sprinkle with some shredded cheese. Transfer cups to a warm oven to let the cheese melt. Once out of the oven, sprinkle with cubes of avocado and spoon a small dollop of sour cream on top. Garnish with a tiny lime triangle and serve immediately.

Serves 24

Chipotle Garlic Chicken Breasts with Cilantro Recipe
This recipe, and others like it, can be found in our Main Dishes Section!

2 quarts water
1/2 cup kosher salt
1/2 cup sugar
2 garlic cloves, smashed
1 teaspoon black peppercorn, coarsely smashed
8 6-ounce boneless chicken half breasts, skin on, tenders removed
Canola oil for searing

Chipotle Garlic Cream Sauce:
1 head garlic
1 Tablespoon extra-virgin olive oil for roasting garlic and 1 Tablespoon to sauté onion
1 yellow onion, coarsely chopped
2 teaspoons cumin seeds, toasted and ground
2 chipotle chiles in adobo, seeds removed
1/2 cup crème fraîche
1 cup cream, reduced by half
1 cup chicken stock, reduced by half
1 1/2 teaspoons kosher salt
1 teaspoon lemon juice
1/4 cup cilantro leaves, chopped

Cilantro sprigs


Preheat the oven to 450°F.

Brine: Mix water, salt, sugar, garlic and black peppercorns. Immerse the chicken in the brine and refrigerate for 1/2 hour-1 hour. Remove from the brine and pat dry.

Roast the Garlic: Take a head of garlic and cut off the top of the stem end. Place the garlic bulb in a piece of foil and drizzle it with 1 Tablespoon of olive oil and sprinkle with salt. Wrap it tightly and roast it in a preheated oven until completely soft and caramelized, about 30-45 minutes. Let cool slightly.

Prepare Chipotle Garlic Cream Sauce:
Heat 1 Tablespoon olive oil in a sauté pan. Add chopped onion and sauté until soft, about 3-5 minutes. Add the toasted and ground cumin and cook 1-2 minutes. Transfer the onion/cumin mixture to a blender. Squeeze the garlic bulb into the blender. Add the chipotles (with seeds removed), crème fraîche, reduced cream and chicken stock, and salt. Process until pureed, about 2 minutes. Pour the puree into a saucepan. Set aside.

Sear then Roast: Preheat an outdoor grill or an indoor, ridged grill until very hot. Brush the grill with canola oil. Place the chicken breasts, skin side down on the grill. Top with a baking sheet with the rim facing up. Place a brick on the top of the baking sheet and let cook until golden, about 3-5 minutes. Remove the brick and baking sheet and transfer the chicken to a sheet pan, browned side up. Finish browning the remaining chicken breasts then transfer the chicken to the oven. Roast chicken in the oven until a knife inserted in the center encounters no resistance (about 150ºF), about 10-15 minutes.

Finish Sauce: Bring chipotle garlic cream sauce to a simmer and cook over low heat for 5 minutes. Remove from heat and add the lemon juice and chopped cilantro.

Serve: Place a chicken breast on the plate and ladle 3 Tablespoons of sauce on top. Garnish with a sprig of cilantro and serve immediately.

Serves 8

Cinnamon Churros with Mexican Chocolate Dipping Sauce Recipe
This recipe, and others like it, can be found in our Dessert Recipes Library!

6 quarts canola oil, for frying
1 3/4 cups water
2 sticks (1/2 pound) unsalted butter
1 teaspoon kosher salt
1 1/4 cups all-purpose flour
4 large eggs
1 large egg white
Plastic wrap

Cinnamon-Sugar Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon

Chocolate Sauce:
1 cup heavy cream
1/4 cup milk
2 ounces bittersweet chocolate, finely chopped
3 ounces Mexican chocolate, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cayenne
1/2 teaspoon kosher salt

Prepare Batter: In a frying pan, heat the oil to 375°F. In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Using an electric mixer beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and put in the freezer until cooled to room temperature, about 10 minutes. Scoop the dough into a large pastry bag fitted with a large star tip.

Topping: In a bowl, mix together sugar and cinnamon.

Fry Churros: Set a cooling rack on a half sheet pan. Squeeze 4-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry about 6 churros at a time; they expand as they cook. Turn over once or twice, until browned, about 4 minutes. Drain the churros on the rack for 2 minutes then dust with the cinnamon sugar.

Make Chocolate Sauce: Meanwhile, in a large saucepan, heat the cream and milk until small bubbles appear around the edge. Add the chocolates, sugar, vanilla, cayenne and salt. Whisk over low heat until the chocolate is melted. Keep warm over very low heat.

Serve: Serve at once with hot chocolate sauce.

Makes 24