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Ingredients
4 beef filet steaks
8 oz goat cheese (optional)
3 shallots, minced
-8 tbsp butter
¼ cup red wine
¼ cup for mushrooms
2/3 cup Madeira
¾ cup stock
¼ bunch chives, chopped
4 slices white bread, cut into 3”-4” rounds
6 tbsp olive oil
6 cloves garlic, minced
1lb green beans, blanched
*To blanch, bring a pot of salted water to a boil, and add the beans for about 1 minute. Drain, and put the beans in a bowl of ice water to cool, and stop the cooking. Keep refrigerated until ready to use.*
¼ lb assorted mushrooms, whole or halved if really big
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Instructions for Red Wine Sauce
In a small saucepan, add 1 tbsp olive oil, and heat over medium-high heat. Add the shallots, and sautee for about 2 minutes. Add the red wine and bring to a boil. When mixture starts to boil, turn down to a simmer, and add the Madeira, and the stock. Simmer until the sauce reduces to about ½, approximately 10-15 minutes. Set side until ready to serve. When ready to serve, reheat the sauce on the stovetop, and add chopped chives.
Instructions for Mushrooms
In a medium pan, heat 1 tbsp oil, and 1 tbsp butter over medium high heat. Add 2 cloves minced garlic, and sautee 1 minute. Add the assorted mushrooms, and sautee. After about 5 minutes, add the ¼ cup red wine. Turn the heat to medium low, and slowly cook mushrooms for about 20-30 minutes until they are nice and dark, and have soaked up all of the liquid. Season, and set aside until ready to plate.
Instructions for Croutes
In a medium pan, heat 1 tbsp oil, and 4 tbsp butter over medium high heat. Add 2 cloves minced garlic. When the butter is sizzling, and bubbly, add the rounds of bread. Cook for about 1-2 minutes on each side until they get a nice golden colour, and a bit crispy. Remove from the pan, and let rest on a paper towel until ready to use. (Add more butter during the cooking process if necessary).
Instructions for Green Beans
Just before serving, heat 1 tbsp oil, and 1 tbsp butter over medium high heat in a pan. Add 2 cloves minced garlic, and sautee 1 minute. Add the previously blanched green beans, and cook until heated through. Season with salt and pepper.
Instructions for Steaks
Season the steaks with salt and pepper and any other seasonings you wish. In a large pan, heat 2 tbsp oil over high heat. Sear the steaks on all sides. Place them on a baking tray, and top with a round of goat cheese if desired (2 oz per steak). Put the tray in the oven at 350 degrees, and cook until they reach your desired temperature. This time will vary greatly depending on the size and thickness of the steak. Use a meat thermometer to check temperatures, or cut into the steaks to see their colour. Just before serving, bring the sauce and the mushrooms back up in temperature, and serve steak on top of the croute with the vegetables around it, and finish with the sauce on top.
Internal temperatures of beef:
Blue – Very red and cold throughout 115-120 F
Rare – Cold red center; soft 125-130 F
Medium Rare – Warm red center; firmer 130-140 F
Medium – Pink and firm 140-150 F
Medium Well – Small trace of pink throughout 150-155 F
Well done – Brown throughout; firm above 160 F
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