Romantic Occasions
Filet Mignon with Mushroom Leek Puffs and Roasted Root Vegetables
Recipe from the Canadian Food Network
Roasted Root Vegetables:
- With the rack in the middle position, preheat the oven to 200°C. In a large ovenproof skillet over medium heat, brown vegetables (carrots, parsnips, and potatoes) in 2 tablespoons of butter and 1 tablespoon of olive oil for about 5 minutes. Season with salt and pepper. Transfer to the oven and bake for about 30 minutes, stirring frequently.
- In a small saucepan, bring 2 cups of chicken broth and 3/4 ounce of dried porcini mushrooms to a boil and reduce by half. Set aside.
- In a skillet over medium-high heat, brown the filets mignons in the oil and 1 tablespoon of butter until done to your liking. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet over medium heat, brown the 1/4 pound of white sliced mushrooms and 2 finely chopped shallots in the remaining butter.
- Sprinkle with the flour. Deglaze with 3/4 cup of Pineau des Charentes and continue cooking for about 2 minutes.
- Add the broth and porcini and reduce another 2 minutes.
- With the rack in the middle position, preheat the oven to 200°C.
- Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook 2 cups of finely sliced leeks in 2 tablespoons of butter until translucent and tender.
- Add 1/4 cup of 35% cream and reduce until nearly dry. Season with salt and pepper. Let cool.
- On a lightly floured surface, roll the puff pastry into a 8-inch square.
- Cut the pastry into 4 squares.
- Place on the baking sheet and spread with the leek mixture.
- Bake until the pastry is golden-brown, about 30 minutes. Keep warm until use.
Spaghetti
Recipe from the Canadian Food Network
- Place spaghetti in salted boiling water. Stir to prevent from sticking together.
- While the pasta is cooking, heat up 4 tablespoons of olive oil in a saucepan and gently sauté 3 crushed garlic cloves until golden.
- Add to the saucepan 25 cherry tomatoes and cook until the tomatoes become soft. Season with salt.
- About 2 minutes before the spaghetti is at the 'al dente' stage, drain, conserving approximately a cup and a half of pasta water.
- Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen the sauce.
- Turn off the heat.
- Add torn basil leaves and cook together for approximately 30 seconds.
- Generously sprinkle pecorino cheese and mix well.
- Drizzle with olive oil.
- Transfer spaghetti to a serving bowl.
- Top with more Pecorino cheese and serve immediately.