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CookTeaser

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RECIPE
Serves 2

A CookTale

One day last week, our friend Gerry Cuffe handed Cathie a recipe for Venison with Rosemary and Dried Tart Cherries and announced, “When the season opens, a filet of Venison will be at your door”. We liked the recipe and said “why wait”? Let’s prepare it with a filet of beef. The result was, may I modestly say, worthy of an elaborate dinner party. When Gerry does arrive at our door, we’ll plan a redux with the Venison and make sure that Gerry and Barbara join us.

INGREDIENTS

2 Filets of Beef (5 ounces each)
2 tsp of Fresh Rosemary Leaves
1 tsp of Coriander Seeds (whole or ground)
1 Small Garlic Clove
2 tsp of EVOO
Kosher Salt & Black Pepper
1/2 cup of Port Wine
1/3 Cup of Dried Tart Berries
1 Cup of Beef Broth (enriched with Demi Glace or a Beef Bouillon)+ 1/2 Cup of Water
1 tsp of Cornstarch
2 TBs of Black Currant Jelly

METHOD

1. With a mortar & pestle, grind the Rosemary Leaves, Garlic & Coriander, then add the EVOO until emulsified to a paste.

2. Place the Filets of Beef on a plate, (tie each around the middle with string). With a spatula, spread a thin coat of the paste on the Filets. Cover with plastic wrap & refrigerate for about 20 minutes.

3. Preheat the oven to 450 F degrees.

4. Heat a well seasoned cast iron pan over high heat until very hot. add the remaining tsp of EVOO. Season the Filets with Salt & Pepper, then cook for about 3 minutes a side. Transfer the pan to the oven & roast for no more than 4 minutes, until an instant read thermometer reads 125F degrees. Transfer the meat to a plate & cover tightly with foil.

5. In the same pan add the Port & Cherries & deglaze by boiling over moderately high heat, stirring & scraping up the brown bits. Stir together the enriched Broth, Water & Cornstarch & add to the pan. Simmer stirring until the mixture has thickened. Whisk in the Black Currant Jelly until dissolved.

6. Just before plating, with the heat off, dip each Filet into the sauce, then add a puddle of the sauce onto each plate & top with a Filet.

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