Tag holiday party

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

Parties That Cook’s Cure for the Ho-Hum Holiday Appetizer Platter

Looking to host a fantastic holiday party? You might offering a full meal, or you might just serve cocktails and nibbles for mingling guests. Either way, an appetizer platter does more than just hold over your guests ’til the main course arrives. Here’s our list of must-haves for an Appetizer Platter That Pops! There’s something for everyone – even Atkins dieters, healthy eaters, gluten free folks and anyone who LOVES and appreciates gourmet food! Best of all, these items are EASY to throw together. Most, if not all, of these items can be purchased at Whole Foods, but we’ve provided some links for online orders.

This complete list can be found online at SkinnyScoop.com

Italian Castelvetrano Olives – Buttery, rich and delectable olive. These little guys go great with a glass of wine, but can stand on their own for snacking purposes.

Peppadew Pepper – Slightly sweet and pleasantly pickled, peppadew peppers make great vehicles for simple spreads and spreadable cheeses. These peppers are versatile – stuff them with goat cheese, mozzarella, kalamata olives, feta, and more. The sky’s the limit!

Burrata CheeseArtisan cheese from Italy! Incredibly delicious when sprinkled with salt. Can’t get easier than that!

Roasted or Grilled Fruit – Adds a hint of sweetness to your platter, without necessarily tasting like a dessert. In the summer grill figs, peaches or apricots tossed with olive oil on the grill until cooked but not too soft. In the fall, roast quince or persimmon in the oven tossed with olive oil and a touch of honey until soft.

Prosciutto di San Daniele – Sliced – Darker in color and sweeter in flavor than Prosciutto di Parma, it pairs wonderfully with a number of items on this plate!

Baby Arugula – A little something to balance out the stronger flavors on the plate..

Bread Sticks – Great for wrapping prosciutto and arugula around, but also great on their own – Who can argue with that??

Marcona Almonds – Originating in Spain, these pop-able bites are becoming increasingly popular in North America. Shorter, rounder, sweeter, and more delicate in texture than other varieties of almonds – What’s not to love?

Judy’s Breadsticks Crackers Country Crackers are fabulous with soft cheeses such as goat cheese, and drizzled with sweetness!

Mary’s Gluten Free Crackers No to gluten, yes to flavor and health! Organic, vegan crackers with a satisfying crunch. Eating gluten free doesn’t have to mean sacrificing flavor!

Can you think of your own appetizer platter must-haves? Let us know! We’re always looking for more holiday cheese platter essentials.