Romantic Occasions

Filet Mignon with Mushroom Leek Puffs and Roasted Root Vegetables

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Recipe from the Canadian Food Network
Roasted Root Vegetables:
  1. 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.
Filet Mignon with Mushrooms:
  1. 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.
  2. 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.
  3. 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. 
  4. Sprinkle with the flour. Deglaze with 3/4 cup of Pineau des Charentes and continue cooking for about 2 minutes. 
  5. Add the broth and porcini and reduce another 2 minutes. 
Leek Puffs:
  1. With the rack in the middle position, preheat the oven to 200°C. 
  2. Line a baking sheet with parchment paper.
  3. In a skillet over medium heat, cook 2 cups of finely sliced leeks in 2 tablespoons of butter until translucent and tender. 
  4. Add 1/4 cup of 35% cream and reduce until nearly dry. Season with salt and pepper. Let cool.
  5. On a lightly floured surface, roll the puff pastry into a 8-inch square. 
  6. Cut the pastry into 4 squares. 
  7. Place on the baking sheet and spread with the leek mixture. 
  8. Bake until the pastry is golden-brown, about 30 minutes. Keep warm until use.

Spaghetti

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Recipe from the Canadian Food Network
  1. Place spaghetti in salted boiling water. Stir to prevent from sticking together.
  2. While the pasta is cooking, heat up 4 tablespoons of olive oil in a saucepan and gently sauté 3 crushed garlic cloves until golden.
  3. Add to the saucepan 25 cherry tomatoes and cook until the tomatoes become soft. Season with salt.
  4. About 2 minutes before the spaghetti is at the 'al dente' stage, drain, conserving approximately a cup and a half of pasta water.
  5. Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen the sauce.
  6. Turn off the heat.
  7. Add torn basil leaves and cook together for approximately 30 seconds.
  8. Generously sprinkle pecorino cheese and mix well.
  9. Drizzle with olive oil.
  10. Transfer spaghetti to a serving bowl.
  11. Top with more Pecorino cheese and serve immediately.