Thursday, March 20, 2014

The Foodie Files

One of our dearest friends turned 30 earlier this week, so Davey (my handy dandy fiancé/sous chef) and I pulled out all the stops for his birthday dinner.  The menu was sublime…shrimp cocktail, mascarpone mashed potatoes, lightly blanched asparagus, a tasty little salad and the pièce de résistance: filet mignon with champagne crab cream sauce (which is the recipe we'll cover today).  You turn 30 exactly one time, so I wasn't about to take any short cuts.  If I had it to do over again, I'd half- possibly quarter- the recipe for the cream sauce.  You can't reheat it and it just made way, way too much (and considering there were nine of us and we all dug in, that's saying something).  As celebratory feast recipes, it doesn't get any better than this!    

For the steak-
9 filet mignon steaks
4-5 TBS butter
Salt and pepper to taste

For the sauce-
4 TBS shallots, diced
2 cups champagne 
1 cup heavy cream
1/4 cup butter
16 oz crab claw meat

Pre-heat oven to 400.  Pour champagne and shallots into a medium sized pot over low heat.  Cook for 10-15 minutes.  

While the sauce is cooking, season filets thoroughly with salt and pepper.  Melt butter over medium heat then sear filets for 2-3 minutes per side.  Cook for 10-15 minutes in pre-heated oven (depending on desired temperature…medium, medium well, etc).

Return to sauce and add 1 cup heavy cream.  Bring heat up to medium low and reduce by half (about 5-7 minutes).  Whisk in butter then remove from heat and add crab.  Stir, serve and enjoy!


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