Filet Mignon With Red Wine Mushroom Sauce Over Sautéed Spinach

Serves 4

Ingredients:

For the Red Wine Sauce

1 1/2 ounces/45 g mixed dried mushrooms (such as chanterelle, trumpet and morel mushrooms)
3 cups/660 ml cold water
1 tablespoon/15 ml olive oil
2 shallots, finely sliced
1 sprig fresh thyme
2 bay leaves
1 2/3 cup/375 ml dry red wine
1 2/3 cup/375 ml ruby port
2 cups/450 ml beef stock

For the Steaks and Spinach

2 tablespoons/30 ml olive oil
Four 7-ounce/200-g filet mignon steaks (each about 1 1/2 to 1 3/4 inches/4 to 4.5 cm thick)
Salt and freshly ground black pepper
8 red pearl onions
2 portobello mushrooms
4 ounces/115 g oyster mushrooms, halved lengthwise
12 ounces/340 g baby spinach leaves

Method:

To Make the Red Wine Sauce:

In a medium bowl, soak the dried mushrooms in warm water for 2 hours or until the mushrooms are tender, stirring occasionally.  Remove the mushrooms from the liquid, squeezing any excess liquid from the mushrooms back into the bowl.

Reserve the liquid and the mushrooms separately.  Heat the oil in a heavy large saucepan over medium heat.  Add the shallots and sauté until soft, about 3 minutes.  Add the red wine, port, thyme and bay leaves. Bring to a simmer over high heat.

Simmer the sauce over medium heat for 35 minutes or until the liquid reduces and resembles a glaze.  Add the beef stock and the reserved mushroom soaking liquid. Bring to a simmer over high heat.

Continue to simmer over medium heat for a further 40 minutes or until reduced to about 2 cups.  Strain the sauce into a small bowl, discarding the shallots, thyme and bay leaves.  Set the sauce aside.

To Cook Steaks:

Heat 1 tablespoon/15 ml of oil in a heavy large fry pan over medium-high heat.  Sprinkle the steaks with salt and pepper.  Add the red onions and the steaks to the pan and cook until the steaks are golden brown on all sides, about 4 minutes per side.

Transfer the steaks to a plate and let rest.  Cut the portobello mushrooms into thick slices.  Add the portobello and oyster mushrooms to the pan with the red onions.  Season with salt and pepper.

Add the reserved soaked dried mushrooms and toss to combine.  Cook until the mushrooms are soft, stirring occasionally, about 10 minutes.  Pour the sauce over the mushrooms. Bring the sauce to a simmer.

Continue simmering until the sauce reduces slightly, about 5 minutes. Season the sauce to taste with salt and pepper.  Return the steaks to the pan and simmer 30 seconds per side, or until the steaks are hot.

To Cook the Spinach and Serve:

Meanwhile, heat the remaining 1 tablespoon/15 ml of oil in a large sauté pan over medium-high heat.  Add the spinach and season with salt and pepper.  Sauté until the spinach wilts, approximately 2 minutes.  Remove from pan from the heat.  Place a large round cutter in the center of each plate.

Spoon some of the spinach into the cutter to form the spinach in a disc shape on each plate.  Place the steaks atop the spinach.  Spoon the mushrooms and baby onions around the outer edge of the plate. Drizzle the sauce over and around the steak and spinach, then serve and enjoy!

Strawberries Flambé With Cognac and a Strawberry Granita

Serve 4 to 6

Ingredients:

For the Strawberry Granita:

1 pound/450 g fresh ripe strawberries, washed and stemmed
1/2 cup/105 g granulated sugar
1/2 cup/100 ml water
Juice of one lemon (about 3 tablespoons/35 ml)

For the Flambé Strawberries

1/2 cup/125 g golden brown sugar
1 1/2 pounds/675 g fresh ripe strawberries, washed, stemmed & cut in half
1/3 cup/80 ml Cognac
4 sprigs fresh spearmint

Method:

To make the Strawberry Granita:

Puree the strawberries, sugar, water and lemon juice together in a blender until smooth.  Strain the strawberry puree into an 8-inch/20-cm-square cake pan or baking dish.  Freeze until the puree is icy around the edges, about 1 hour.  Using a large fork, stir the icy parts of the puree into the middle of the pan.

Continue to freeze until the mixture is frozen, stirring the edges into the center every 20 to 30 minutes, about 1 1/2 hours. Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen.

To make the Flambé Strawberries and Serve:

Place a heavy large sauté pan over medium heat.  Add the brown sugar and let it cook for 2 minutes without stirring or until the sugar begins to dissolve. Stir the sugar until it becomes a caramel-like sauce (approximately 2 minutes).

Add the strawberries and toss to coat. The sugar will harden at this point but will dissolve after the cognac is added and the sauce simmers.  Remove the pan from the heat and add the cognac.  Allow the pan to cool for 2 minutes.

Set the pan over medium heat, being careful not to ignite the contents in the pan.  Simmer gently for 5 minutes, or until the sugar dissolves and the sauce thickens slightly ensuring the berries still hold their shape and do not become mushy, stir hardened sugar pieces to help dissolve.

Spoon the warm strawberries and sauce into cocktail glasses or serving dishes.  Place a scoop of strawberry granita atop the strawberries. You will have some granita leftover for another use.  Garnish with mint and serve instantly.